Whole Breakfast Waffles

These waffles are not the standard super light and airy delivery vehicles for syrup and butter. These waffles are filled with all the good things—oats, whole wheat, butternut squash, yogurt—and as a result are incredibly flavorful before the addition of any butter or syrup. And they’re also really filling and a good source of calcium and betacarotene and protein and fiber..

They freeze well, and need only be popped in a toaster to reheat and crisp up. Babies and toddlers love them because they’re tasty and easy for them to hang on to and nosh on in a stroller—all those convenient finger hole grips. We’ve eaten our fair share on the run in the morning in the car between here and there.

Recipe makes 8 waffles.

Ingredients

1 ½ cups whole wheat, white whole wheat or all-purpose flour
1 cup oats
3 tsp baking powder
1 tsp cinnamon
¼ tsp salt
2 eggs
1 cup whole milk
½ cup plain whole fat yogurt
3 TBSP coconut oil or butter
½ cup butternut squash puree (or sweet potato puree)
2 TBSP brown sugar or maple syrup

Directions

In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt until combined. Whisk in the eggs, milk, yogurt, oil, butternut squash puree and brown sugar into the flour mixture until all ingredients are combined.

Let stand for 10 minutes while you pre-heat your waffle maker.

If your batter is too thick, add in an additional 1-2 tablespoons of milk. Should be the consistency right in the middle of cookie dough and pancake batter—still “pourable” but way less loose than typical waffle batter.

Pour roughly 1/3 cup batter onto each waffle square in a lightly greased waffle maker. Shut lid and cook based on your waffle maker’s directions (our 4-square Belgian waffle maker took 5 minutes and 30 seconds to cook each batch).

Serve immediately or allow to cool and then freeze.