Monday, 12 October 2015

Cooked Oatmeal Waffles

I suppose this is something of a series at this point; things to do with leftover oatmeal. Muffins, cake and scones were my previous efforts; now that I have a good working waffle iron I guess these waffles were bound to be next. 

These were very fine, with a nice smooth soft texture and well-rounded flavour. We froze the leftovers, and they toasted beautifully.

12 waffles
1 hour prep time, not including cooking the oatmeal


2 cups cooked oatmeal
1/4 cup mild vegetable oil OR melted butter
2 large eggs
1 1/2 cups soft unbleached or whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, thinned yogurt, or milk
mild vegetable oil to grease waffle iron

Put your waffle iron on to heat. Put the cold cooked oatmeal into a medium mixing bowl, and mash it thoroughly with your mixing spoon. When it is pretty much lump-free, mix in the oil or butter, and the eggs, one at a time.

Measure out the flour and mix the baking powder and salt into it.  Measure the buttermilk as well, and mix the flour and buttermilk alternately into the oatmeal mixture until everything is blended; do not overmix. The mixture should be a thick but flowing batter; depending on how thick your oatmeal was, you may need to adjust the flour or buttermilk quantities slightly.

Brush the hot waffle iron with oil, and spoon in enough batter to fill it, spreading it evenly to all corners. Close the iron and cook for 7 to 8 minutes, or until the waffle is golden brown and easily removed from the waffle iron. They can be kept hot in the oven until the are all done; or let them cool, freeze them, and reheat them in a toaster.




Last year at this time I made Chai-Spiced Roast Squash.

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