Apple Cinnamon Oatmeal Waffles
Apple Cinnamon Oatmeal Waffles- whole grain waffles with perfectly crisp edges. Made with rolled oats and shredded apple. (gluten-free and dairy-free)
Waffles are a special occasion breakfast in my house. I usually request them for my birthday along side an ice cold mimosa. There’s no better way to celebrate another year of aging, in my opinion.
Today’s special occasion is a little different. These waffles are to celebrate one of my favorite bloggers as she prepares to welcome a special little lady into the world. Sonya and Gena organized a virtual baby shower and I feel so fortunate be a part of it. Be sure to check out everyone’s delicious recipes below!
Cornbread Waffles with Maple Mascarpone Schmear |A Couple Cooks
Homestyle Vegan Grits with Tempeh Sausage & Brussel Sprouts | The Full Helping
Pear and Almond Butter Baked Oatmeal | Eating Made Easy
Kale Eggs Florentine over Muffin Tin Hash | Brooklyn Supper
Fried Chicken & Waffles with Apple Butter & Kale Slaw | Climbing Grier Mountain
Winter Vegetable Breakfast Skillet | Flourishing Foodie
Homemade Nutella Toasts | The Faux Martha
Fancy Avocado Toast | A Beautiful Plate
Deep Fried Nutella French Toast |I am a Food Blog
Verde Shaksuhka | Beard and Bonnet
I’ve been following Ashley’s blog for over seven years now and it’s truly been a pleasure to watch her grow. From writing her first book, Baked Doughnuts For Everyone, to becoming a photographer for some of the best brands and cookbook authors in the industry, she’s always been an inspiration.
Because breakfast is Ashley’s favorite meal of the day (and mine too!) we put together a breakfast themed shower. I created these waffles with her in mind, using raw buckwheat groats to make buckwheat flour. The first time I saw this method was many, many years ago on her site and I couldn’t wait to try it. I remember feeling so hopeful as I grinded the little groats down to a flour, whisked them into a muffin recipe and eagerly awaited the results.
After taking one bite I was astonished at how disgusting it tasted. It was like some strange pungent chemical had inserted itself into the muffin. Little did I know I had purchased kasha groats. They look almost identical to buckwheat but the flavor is horrific, to say the least. I should have been able to guess that based on the scent.
Moral of this story, make sure you are buying raw buckwheat and NOT kasha. You can find it in the bulk section at most health food stores or online. It yields a light texture to the waffles that is wonderfully delicious.
However, if you can’t find the groats you can also try buckwheat flour. The flavor is a little earthier but the texture will be about the same. I hope you guys love them. Congratulations Ashley!
Apple Cinnamon Oatmeal Waffles
Yield: 2 waffles
Prep Time: 15
Cook Time: 10
Total Time: 25
- 1/2 cup rolled oats
- 3/4 cup buckwheat groats (ground into a flour)*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 ounces yogurt**
- 1 egg
- 1 tablespoon oil (I like this Chosen Blend)
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded apple (I used Honeycrisp)
Preheat your waffle iron. In a large bowl, combine the rolled oats, buckwheat flour, baking powder, salt, and cinnamon. Whisk together then set aside.
In a separate small bowl, whisk together the yogurt, egg, oil, coconut sugar and vanilla extract. Pour the wet ingredients in the bowl with the dry. Add the shredded apple and mix everything together, until combined.
Lightly spray the waffle iron then pour half of the batter into the center. Close and cook until light indicates they are ready. The edges should be golden brown and crisp. Carefully remove and set aside. Repeat same step for the second waffle, until all of the batter is gone.
Serve immediately with melted vanilla almond butter (optional but recommended), pure maple syrup and chopped pecans. Leftovers can be stored in an airtight container for up to 3 days. For best results, reheat in the waffle iron or the oven to keep the edges crisp.
*You can make your own buckwheat flour by grinding 3/4 cup buckwheat groats in a food processor. Sift out any large pieces with a fine mesh strainer over the large bowl. You can also use store bought buckwheat flour with varied results.
**I prefer to use Kite Hill almond milk yogurt to keep the recipe dairy-free. I haven’t tested it with regular yogurt.
Recipe adapted from High Protein Zucchini Waffles