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Friday, March 22, 2013

Whole Wheat Oatmeal Yogurt Waffles

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Lately it seems that when I make a special breakfast on the weekends (special being something that isn’t a smoothie or oatmeal!), they are typically egg-based. My love of pancakes, waffles, and French toast is well-documented, but they’ve just been lost in the shuffle over the past few months. That all changed a few Saturdays ago when I wake up with an intense craving for waffles. I was due for a grocery trip so I needed to make do with what I had.  A Google search led me to Martha Stewart’s oatmeal yogurt waffles, whose ingredients were all things I already had on hand.
Ingredients-wise, these were pretty hearty: whole-wheat flour, old-fashioned oats, Greek yogurt. And texture-wise, they weren’t as light and fluffy as a restaurant Belgium waffle. However, they kept us fill (for hours!) without sitting like rocks in our stomachs, which I consider a win! The waffles would have been great with fresh fruit on top, but that was unfortunately on the grocery list and not in my fridge. Butter and maple syrup still got the job done and when I cleaned up from breakfast, I made a mental note not to go so long without waffles again!

One Year Ago: Enlightened Greek Salad with Chicken
Two Years Ago: Tuna and Vegetable Salad
Three Years Ago: Sweet Potato Bread

Whole Wheat Oatmeal Yogurt Waffles
from Everyday Food April 2010
*makes 5-6 waffles

-3/4 cup whole wheat flour
-1/2 cup all-purpose flour
-1/2 cup old-fashioned oats
-3/4 tsp coarse salt
-2 tsp baking powder
-1 tsp baking soda
-1/4 cup packed light brown sugar
-3 tbsp melted unsalted butter
-3 large eggs
-1 1/2 cups Greek yogurt

1. In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In a separate bowl, whisk brown sugar with eggs, butter, and yogurt. Combine the wet ingredients with the dry and mix to combine. Let batter sit for 15 minutes.
2. Heat waffle iron according to manufacturer instructions. Spray with cooking spray. Pour batter onto iron and cook until waffle is golden and brown, 3-5 minutes. Repeat with remaining batter.