Spiced Toasted-Oat Waffles with Blueberry-Ginger Syrup

Spiced Toasted-Oat Waffles with Blueberry-Ginger Syrup

Whenever I go out to breakfast or brunch, I’m always torn. Do I go sweet, or savory? I absolutely adore anything that’s designed to be a vehicle for maple syrup and butter, but sometimes I’m left with a sugar hangover. Somehow, it doesn’t feel like a meal. It feels like a really, really giant snack, or like I’m sneaking dessert in first thing in the morning.

But Sundays are made for grazing, so meals kinda become a moot point. Am I right? And who said there’s anything wrong with a giant snack for breakfast every now and then? No one, that’s who. And that’s because there isn’t.

For what feels like years now, I’ve pined for a waffle-maker, but I could never quite convince myself to make the purchase. It seemed frivolous. I didn’t need it. But every time I was in a store and one caught my eye, I couldn’t help but stop and look longingly before pulling myself away to soldier on and make more practical purchases.

But a few weeks ago on a random shopping trip, I spotted one on sale and snagged it.

 I have to say, in the battle of pancakes vs. waffles, waffles win out for me. Sure, they require a pretty hefty, specific piece of equipment but trust me, it’s worth it. Waffles have the doughy, fluffy interior of a pancake but it’s surrounded by a crisp, crunchy exterior that’s full of nooks and crannies perfect for toppings and goodies.

And these waffles, my friend, take it to the next level. The toasted oats give them a nutty flavor and, oh, the spices. I was absolutely in the mood for some seasonal cheer and the mix of cinnamon, nutmeg, and ginger make such a lovely, heady combination that you can’t help but wish that Christmas would just hurry up and get here already. Not to mention they’re butter and oil free, and when topped with a healthy dose of blueberry-ginger syrup, you can just forget about the sugar coma. So good. These waffles demand that you curl up on the couch in your PJs, steaming mug of coffee in hand, and spend the morning reinventing the definition of the word lounge. That’s exactly what I did. It’s perfection. Sheer Sunday morning perfection.

 

Spiced Toasted-Oat Waffles

1 1/2 cups rolled oats
3/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
pinch of salt
1 cup greek yogurt
2 eggs
1 cup almond (or skim) milk
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon vanilla

Preheat oven to 350°F and preheat waffle iron.

Spread the rolled oats on a pan and toast in oven for about 10 minutes, stirring and moving them around every 2-3 minutes so that they don’t burn. Transfer to a food processor and pulse until the oats are ground up and almost resemble a flour.

Mix the ground oats, flour, cornmeal, baking soda, baking powder, spices, and salt in a medium bowl.

In another box, whisk together yogurt, eggs, milk, sugar, honey, and vanilla.

Add the wet ingredients to the dry, and stir until just combined.

Carefully ladle battle onto waffle iron and cook until crisp and browned.  Keep warm in oven turned down to 200°F if desired.

Blueberry-Ginger Syrup

2 cups frozen blueberries
1/3 cup maple syrup
1/2 to 1 teaspoon dried ginger, depending on how strong you’d like the flavor to be.
1 tablespoon cornstarch
splash of water

Combine all the ingredients in a small sauce pan and bring to a boil. Cook until it thickens.

 

 

I had a little company while I was making these. This is Oscar. He’s a curious guy, but only when he thinks no one’s looking. I presume he feels pretty stealthy, hiding behind the curtain. He’s not.