Wheat And Oat Waffles Oamc Recipes

WHOLE WHEAT OAT WAFFLES

Steps:

• Preheat a waffle maker according to manufacturer's directions.
• Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
• Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
• Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

OAT WAFFLE

Steps:

• Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.
• Heat a waffle iron according to manufacturer's directions.
• Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

FAMILY-FAVORITE OATMEAL WAFFLES

Steps:

• In a large bowl, combine flour, oats, baking powder, cinnamon and salt; set aside. In a small bowl, whisk eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. , Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly. Bake according to manufacturer's directions; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

YUMMIE WHOLESOME WAFFLES OAMC

Steps:

• Combine dry ingredients in mixer.
• Add remaining ingredients and mix until well incorporated.
• Let sit about 5 minutes.
• Spray waffle maker with non-stick spray. Cook waffles until lightly brown. Enjoy!

OAT WAFFLES

Steps:

• In a large bowl, combine the first 5 ingredients. Combine the eggs, milk, oil and vanilla; stir into dry ingredients just until combined. , Pour batter by 1/2 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown. Garnish with toppings as desired.

OAT AND WHOLE-WHEAT WAFFLES WITH MANGO SAUCE

Steps:

• Preheat a waffle iron. Place oats in the bowl of a food processor, and process until coarsely ground, about 30 seconds. Transfer to a medium bowl, and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda.
• In another medium bowl, whisk together egg, egg whites, and buttermilk. Pour into the dry ingredients, add melted butter, and whisk together until thoroughly combined.
• Spray waffle iron with cooking spray. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes. Transfer to a warm oven. Repeat until all batter is used.
• Cut waffles into squares; serve two per person topped with mango sauce and fruit.

WHOLE WHEAT OAT WAFFLES

Steps:

• Preheat a waffle maker according to manufacturer's directions.
• Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
• Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
• Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

WHEAT AND OAT WAFFLES (OAMC)

Steps:

• Combine dry ingredients in a large bowl.
• In medium bowl, combine all wet ingredients.
• Stir wet mixture into the dry ingredients and mix just until combined.
• Pour 1 cup batter into preheated waffle iron (or amount directed in manufacturer's instructions). Bake until golden brown.
• Let cool. Separate individual waffles with waxed paper and place into freezer bag. Freeze until ready to serve.
• Reheat in toaster.