I haven’t always been big on breakfast or spent time in the kitchen early in the morning, but with little kids, I now don’t really have a choice! It’s usually a race to get them their food before they realize they are on the verge of starvation (it’s all about avoiding the desperate whining pleas for anything edible). But usually any “quick” breakfast is far from healthy–or at best just won’t keep them full for long.
My kids love waffles & these have been a lifesaver in the mornings. I make them in large batches & put them in the toaster when it’s time for breakfast. They are hearty (made with oats), nutrient dense (pumpkin is high in fiber & vitamin A) and not too sweet. I also love to eat these plain, hot out of the toaster when I’m running out the door. And because these waffles don’t have too strong of a pumpkin flavor, I make them all year with canned pumpkin that I stock up on during this season.
What you will need:
PUMPKIN OAT WAFFLES
Yields 8 Belgian waffles
4 C rolled oats
1 Tb baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 C canned pumpkin
1 C milk of your choice (I use unsweetened almond milk)
1/2 C oil or sub unsweetened applesauce
1/4 C brown sugar
Cooking spray for your waffle iron
First, whisk your eggs & milk together.
Rather than using oil, I like to use unsweetened applesauce in baking recipes whenever I can. It cuts down on unnecessary fat & keeps the end result true to the recipe.
Next, add the pumpkin.
Whisk in your brown sugar, vanilla, salt, cinnamon, nutmeg & ginger.
Pull out your food processor or blender & throw in the oats. Pulse until you have a fine meal.
Add the blended oats to your mixing bowl & stir until combined.
Once your waffle iron is up to temperature, lightly mist the iron with oil & add your batter 1/2 cup at a time.
I cook these for 6-8 minutes. Because of the oats they take a little longer to cook–so don’t be tempted to pull them early.
If you have extras, you can freeze them & pop them in the toaster when it’s time for breakfast. Store them layered between sheets of wax paper in freezer bags.
There you have it: an easy, nutritious, delicious breakfast.
Enjoy your weekend!