Oatmeal Toaster Waffles

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Oatmeal Toaster Waffles

October 8, 2016

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes (+ reheating)
Makes: 4 servings

Ingredients:oatmeal-waffles-036

1 1/2 cups (375 mL) all-purpose flour
1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
1 3/4 cups (425 mL) milk
3 eggs
1/2 cup (125 mL) melted butter
Toppings:
1 cup (250 mL) fresh blueberries, raspberries or strawberries
2 tbsp (30 mL) maple syrup

Directions:

In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.

Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.

Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.

To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Tip: Add cinnamon to batter for cinnamon waffles.
Tip: Serve with sliced bananas, chocolate sauce and whipped cream for a slightly decadent dessert.
Tip: Substitute Quaker® Quick Cook Steel Cut Oats for Quaker® Regular Instant Oatmeal.
Nutrition Facts
Per 1/4 recipe
Calories 700
Fat 31g
Cholesterol 210mg
Sodium 750mg
Carbohydrate 89g
Fibre 6g
Sugars 22g
Protein 19g

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