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Course: Breakfast
Keyword: Brunch

Oat Waffles

Toasted oat waffles with blueberries and butter.
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 waffles
Toasted oats bring toothsome texture and a boost of nutty flavor to classic buttermilk waffles.
This recipe first appeared in Season 14 of Good Eats.
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  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 16 fluid ounces buttermilk, at room temperature

Specialized Hardware

  • Digital kitchen scale
  • Food processor
  • Waffle iron
Toasted oat waffles with blueberries and butter.
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 waffles

Procedure

  • 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. If it has temperature settings, aim for medium to medium-high.
  • 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 4 ounces 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, about 2 minutes. Repeat with remaining batter. Serve immediately or keep warm in a 200°F oven until ready to serve.
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