Enjoy a batch of oatmeal waffles, full of whole grain flour, oats, buttermilk, eggs, oil, vanilla, and leavening. This oatmeal waffle recipe is easy to meal prep three different ways!
Heat a waffle iron according to the manufacturer's directions.
In a large mixing bowl, combine the dry ingredients. In a second bowl, combine the wet.
2 cup whole wheat pastry flour, 1 cup rolled oats, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Add the wet ingredients to the dry and fold gently to combine. Let the batter rest a few minutes to activate the leavening.
2 cup buttermilk, ½ cup neutral oil, 3 egg, 1 teaspoon vanilla extract
Bake the waffles in the waffle iron.
To make-ahead: You can either prepare a homemade baking mix, adding the wet ingredients on the day of serving OR you can freeze or refrigerate the baked and cooled waffles in an airtight container.
Notes
Let the batter rest. You want to let the batter rest for a few minutes so the leavening agents can start to work. This will make for a fluffy waffle.
Make sure your leavening agents have not expired. If your baking powder and baking soda have expired, then they won't bubble and be active (aka make your waffles rise). Check the expiration date. Or you can mix the baking soda in a little vinegar to see if it bubbles. And mix a little baking powder with hot water to see if it bubbles.
Do not overmix. You want to fold the dry and wet ingredients together (gently stir). And lumps in the batter are OK and will cook out. If you continue to mix you will activate the gluten in the flour.
To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.Nutritional values are approximate and based on ⅛ the recipe.