Light Oat Waffles--Healthy Eating Makes Cents!

Good Morning Everyone!

Thank you for all the positive responses on my Carrot Soup recipe I posted last week!  You all are a brave lot, because so many of you were very excited about trying that recipe--and "Carrot Soup" just isn't a commonly heard of type of soup!  But I hope you do try it and love it as much as I do.

Ever since posting that recipe last week, I have been dutifully taking pictures of different foods as I make them--because, quite frankly, almost ALL of the foods I make on a regular basis are on the economical side of things. . . So I have the recipes and I have the pictures--what I do not usually have is the time to post!  But I thought I would try and make some time this morning, so am posting this even as I am at this moment munching happily away on my plateful of Oat Waffles! :)  The one picture you won't see is a waffle all arranged in a pretty way on a plate and ready to eat.  Why?  Because I ate it--and then thought about that final picture!  But there will be enough pictures to help you know if you want to make these or not, and what stages should look like if you do decide to.  :)

So here it is--my VERY easy famous oat waffle recipe. . . alright, so it may only be famous in my own house, but it certainly IS famous around here! :)  As far as amounts go, I normally will double the recipe amounts, two different times, so in reality I am making four batches of this recipe.  This is to feed four people as a meal, and our family is really three adults and only one child.  This will make enough for all of us to eat like little piggy wiggies, and still have some left ofr the two kids at least to have the next day.  Leftovers heat wonderful in a toaster oven, which will re-crisp the waffles after they become sort of limp from sitting.

Light Oat Waffles

2 1/4 cups water

2 cups regular rolled oats (old-fashioned)

2 Tab. whole grain flour

1/2 tsp. salt

2 tsp. vanilla flavoring

2 Tab. sesame seeds

Place all ingredients except sesame seeds in blender and blend until creamy.

It will look like this--and will be a bit on the runny side but will thicken a bit more as it sits.

Preheat a non-stick waffle iron on high for 5-8 minutes.  This is important, make sure the waffle iron is hot before you put the batter in.  I have two waffle irons, a round one and a large square one, and I will heat both and run them at the same time.  This helps you get more ready for a whole family to sit down and eat them at the same time--otherwise, people can eat in shifts as the waffles come out hot, or you can keep them warm in an oven until you have enough to all sit down, but they will soften and not retain their crispness. 

When waffle iron is ready, sprinkle some sesame seeds on the bottom of the waffle iron, scoop some batter into the iron, and then sprinkle the top batter with more sesame seeds.  Close lid and bake for 10-12 minutes, or until it is lightly browned.  DON'T peak until it has baked at least 10 minutes.  Peaking too early can result in your waffle being torn in two as you open the waffle iron.  Don't ask me how I know this.  Just trust me.  ;)

Eat right away or cool on baking rack before freezing.  If freezing, separate waffles by wax paper and freeze in Ziploc freezer bags.  This turns it into your own convenience food of frozen toaster waffles!  I like to heat them in my toaster oven, but I believe a regular toaster would work the same way--you would just have to tear them in half or whatever size needed for your toaster.

And there you have it.  Really, eating these waffles is just as healthy as eating oatmeal for breakfast.  And with the main ingredients being oats and water, they are super super cheap on the budget as well.  We like to eat them with peanut butter and applesauce and granola on top, or my favorite is with a spread of home made jam.  Today's waffles were eaten with home made strawberry jam and some had orange marmalade jam on them.  Yum yum yum!

Hope you enjoy!  And a big thank you to those who shared some of their healthy, inexpensive foods with me last week.  I am looking forward to trying some of those recipes!  And since today I am posting a healthy breakfast food, what is YOUR favorite healthy breakfast food?

~Susan