You don’t have a waffle iron? You’ll want to get one because you can cook oatmeal in it! That’s one of our big discoveries as we keep fooling around in the kitchen for National Oatmeal Month. We also found the recipe for these delicious, chewy, oatmeal waffles in the book Vegan with a Vengeance by Isa Chandra Moskowitz. This book was our introduction to real vegan cooking, and it convinced us that w could make waffles. These are delicious, especially if you add a couple tablespoons full of peanut butter! They are so healthy and tasty that you will want to have waffles every day for breakfast–and a couple days a week for dinner, too! [photo via flickr]
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup quick-cooking (rolled) oats
- 1 very ripe medium-size banana
- 1 ½ cups soy milk
- 3 tablespoons pure maple syrup
- 3 tablespoons vegetable oil
- ¾ cup raisins
- Extra sliced bananas for the top
- Preheat the waffle iron according to manufacturer’s directions.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the oatmeal and toss together.
- In a separate bowl mash the banana very well. Add the soy milk, maple syrup, and vegetable oil. Use a handheld blender or strong fork to blend everything together until there are very few clumps of banana left.
- Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the raisins.
- Let the batter sit for 2 minutes before making the waffles; this allows the oatmeal to get moist and blend with the rest of the batter.
- Prepare the waffles in the waffle iron.
- Serve these waffles with margarine, maple syrup, and sliced bananas on top.
This recipe makes 12 regular waffles or 4-6 Belgian waffles.