A good multigrain waffle recipe is indispensable. They freeze easily and are quickly thawed in the toaster or microwave on rushed weekday mornings.
These grainy waffles are loaded with fibre from oats, whole wheat flour and ground flaxseed—and heart-healthy olive oil keeps them moist. Top them with fresh fruit in season (or frozen berries) and chopped nuts with a drizzle of pure maple syrup.
1 cup whole wheat flour
1/4 cup ground flaxseed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups 1% milk
1/2 cup cooked oats
2 eggs, lightly beaten
1 Tbsp. honey, for batter
1 Tbsp. olive oil
2 tsp. vanilla extract
Chopped fresh pineapple, banana, berries or other fruit, for serving
Chopped pistachios, for serving (optional)
Whisk together whole wheat flour, flaxseed, baking powder, baking soda, and salt in a large mixing bowl. Stir the milk, oats, eggs, honey, oil, and vanilla into the oat mixture; mix until moistened.
Preheat waffle iron, and lightly coat with oil or cooking spray. Put enough batter to cover ¾ of the waffle iron surface (about ⅔ cup for an 8×8-inch waffle iron.)
Close waffle iron. Cook 5 – 7 minutes or until waffles are golden and crisp. Repeat with the remaining batter. Top with fresh fruit and chopped pistachios.
Adapted slightly from Produce for Kids. Originally published in 2013.