oatmeal raisin waffles

As I’ve gotten older {and more adept} in my kitchen, I’ve come to the realization that if I can make it from scratch, I want to do just that. There’s something so satisfying about knowing every exact ingredient, and every measurement, that goes into the food that I prepare for myself and for the hubs. Sure, I’ll take a little help when the timing doesn’t work out {or if we are just insanely busy!} but I find it so refreshing to spend time in my teeny kitchen measuring ingredients, doing meal prep, and laying out dishes.

Today’s recipe is no different. As far back as I can remember, I’ve always loved waffles. As kids, my sisters and I would get so excited when we got to enjoy the frozen waffles from the grocery store {that didn’t happen to often, as my mom would frequently make homemade ones!}; there was something so fun about watching them jump out from the toaster, perfectly round and golden…just begging to be slathered with butter and syrup. While my taste buds have matured a bit since those days, my love and appreciation for said breakfast treat still remains.

I’ve been making waffles in large batches lately; they come together quickly, require minimal work, and freeze beautifully for easy morning meals during the work week. My go-to recipe has definitely stood the test of time, but recently, I decided I wanted to shake things up. Not wanting to go the safe route, I did some research and settled on testing my culinary skills with a new kind – one that used oat flour as the base! I’m such a huge fan of oatmeal raisin ANYTHING, I knew that this would be an ideal flavor combination to try out. And there’s no denying it; these waffles are on.point. They are so fluffy on the inside, and chock full of raisins…one bite and you’ll be in heaven. The edges get perfectly crisp, similar to the edges of an oatmeal raisin cookie right out of the oven{!!!!}. And as as far as toppings go? Plain, buttered, a scoop of ice cream {yes, I went there}, smeared with jam – there’s no wrong way to do it. Your favorite way is the correct way : )

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Oatmeal Raisin Waffles {recipe adapted from Girl Makes Food}

A fun twist on traditional waffles, this {easily adaptable} gluten-free version is sure to please even the pickiest of eaters! The oat flour is perfectly nutty and sweet, and when paired with the overload of raisins that we stir in, is reminiscent of an oatmeal cookie {a healthy one, to boot!}. These freeze beautifully, too; I definitely recommend making large batches because you’ll find yourself craving these for breakfast constantly! Makes 12-14 waffles. 

Ingredients:

3 cups oat flour*

2 Tbsp. baking powder {aluminum free}

pinch salt

4 large eggs

2 cups milk {I used a low-fat buttermilk in mine, but any milk of your choice is fine!}

4 Tbsp. pure maple syrup

1 cup golden raisins

*to make oat flour, simply add 3 cups of rolled oats into the body of your food processor and pulse until it resembles flour…- how easy is that!

To Prepare:

In a large mixing bowl, combine dry ingredients, whisking well to combine. Set aside.

In a smaller bowl, mix the eggs, milk, and maple syrup.

Gently fold the wet mixture into the dry mixture, adding in the raisins at the end. Let sit at room temperature for 5 minutes {this helps the batter to develop flavor and marry together as one}.

Using a 1/4 cup measure {I have this waffle maker, but feel free to use the correct amount for your machine!}, ladle in the batter and cook until done. Mine took about 4-6 minutes; usually when the waffle iron stops releasing steam, the waffles are done!

Serve immediately with desired toppings.

If freezing, allow waffles to cool completely on baking racks. Transfer to storage bags; waffles will keep at least one month when frozen. To serve, simply pop into the toaster and reheat until desired “crunch” is reached. 

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Enjoy!

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