Sometimes on Sunday mornings, I like to make big breakfasts. I think it makes the perfect start to a super lazy day.
Most baked good I’ve had with oatmeal as the main ingredient are heavy and dense. That is not the case with these waffles. These oatmeal waffles are awesome. Crispy and brown on the outside, and super light and fluffy on the inside. They are also extremely versatile. Add fruit or nuts to the batter before cooking and they still come out great. Same goes with the syrup, if strawberry isn’t your thing, any jam works great.
2 eggs, separated, room temperature
3 cups old fashioned rolled oats (not instant)
2 teaspoons baking powder
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/4 cup flour (white or wheat, use wheat to keep these whole grain)
1 1/2 cups milk
1 stick butter, melted and cooled
1 1/2 teaspoons vanilla extract
Strawberry Jam Syrup
2/3 cup seedless strawberry jam
3 tablespoons water
1 cinnamon stick
1/4 teaspoon ground nutmeg
Preheat a waffle iron. Warm jam with water, cinnamon stick, and nutmeg over low heat until warm and smooth. Remove cinnamon stick, but keep syrup on low heat until ready to serve. If syrup gets too click, or clumps again, just add another tablespoon of water.
Beat egg white in a small bowl until stiff, set aside. Mix together the dry waffle ingredients in a large bowl, set aside. Combine egg yolk, milk, melted butter, and vanilla. Add to dry waffle ingredients, mixing only until large lumps disappear. Fold in beaten egg white until just blended. Do not over beat batter.
Spray the waffle iron with non stick cooking spray or brush with oil and cook waffles, keeping them warm and crisp in a low oven. The batter should fill a 4 section iron 2 times, making 8 waffles. Serve waffles topped with fresh fruit (optional) and drizzled with strawberry jam syrup.