Thursday, January 21, 2016

Pumpkin Oat Waffles


Are you anything like me?


When October hit, did you buy an obscene amount of canned pumpkin at the grocery store? Did you go through most of it? Do you still have three cans in your pantry?

I am basic and proud, and throughout the Fall I do nothing to hide my undying love for anything and everything pumpkin-spiced. Then, when I got my much-coveted waffle iron for Christmas, all I could think about was pumpkin waffles!


I'm breaking the mold, baby! Pumpkin in January! No holding us back now!

But don't leave!! Since it is January, these Pumpkin Oat Waffles are loaded with a few good-for-you ingredients that will keep you on track with your New Years Resolutions! (I resolved to eat more waffles in 2016...so far, so good.)


Pumpkin is loaded with fiber and the anti-oxidant beta-carotene, so this is a great place to start for these better-for-you waffles. Oats add even MORE fiber, as well as a nutty bite that complements the sweetness of the syrup (alas, what are waffles without syrup?!) We also will sub coconut oil for butter and pure maple syrup for the sugar. Rest assured, these are still some of the most flavorful waffles you will lay your mouth on!

OK OK a few notes about these *healthy* waffles...


1. Waffles become crispy, crunchy on the outside and light, fluffy on the inside usually from BUTTER. A whole stick of butter is my preference. I've done it before and I'll do it again because WOAH delicious. But, as you will see, these waffles include precisely ZERO tablespoons of butter and just one tablespoon of coconut oil. As a result, they are a little softer and more delicate coming out of the waffle iron. Some of my edges got smushed from the tongs. This is OK! If you desire more crunch, prep the waffles the day before then the next morning, pop em in the toaster for a more traditional crunch--very worth it, and look at you meal-planning like that!

2. I don't make waffles particularly sweet because I tend to be heavy-handed with the syrup on top. These waffles have a touch of syrup in the batter, along with vanilla extract and cinnamon, I found this to be sufficient but if you have a sweet tooth, replace 1 tablespoon of the milk with an additional tablespoon of syrup.


Enough with the chit chat, I KNOW you want these waffles in. your. belly. Here we go!


Here's what you need for Pumpkin Oatmeal Waffles* (Print Recipe!)

1 cup white whole wheat flour
1 cup rolled oats
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
pinch of salt
2 large eggs
1 tablespoon pure maple syrup plus more for serving
1 teaspoon apple cider vinegar
1 tablespoon melted coconut oil
1 1/2 cups milk of choice (I used 2%)
1 teaspoon vanilla extract
1 cup canned pumpkin

Here's what you do

Preheat your waffle iron to desired setting. Mine has six temperature settings and I tend to like the waffles between 4 and 5.

In a medium bowl, whisk together the flour, oats, cinnamon, pumpkin pie spice, baking powder, and salt. Set aside. In a large bowl, use a hand mixer to beat together the eggs, syrup, vinegar and oil until light and fluffy. Whisk together the milk, vanilla and pumpkin in a glass measuring cup until smooth. With the mixer on low, slowly pour in the milk mixture and beat until combined.

Slow add the dry ingredients to the wet ingredients, mixing on low speed. Just when there are no dry flour bits remaining, turn off the mixer and give the batter one or two big stirs in a rubber spatula.

Pour the batter into the waffle iron and cook for 4 minutes or until there is very little steam escaping from the sides of the waffle iron (or cook according to your manufacturers recommendation). Carefully remove from the waffle iron and place on a cooling rack. Do not stack waffles as they will become soggy!

Serve with toppings of choice, such as pure maple syrup. Store extras in the fridge or freezer, wrapped in foil. To reheat, remove foil and pop in a toaster on medium-low setting until just golden.



*Adapted from Berry Happy Bodies

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