Pumpkin Pie Oatmeal Waffles
When I think of waffles, my mind immediately goes to Mother's Day. Whether my boys take me out to a lovely brunch or they decide to spoil me rotten with a homemade breakfast, waffles are most likely on my menu and mind!
These Oatmeal pumpkin waffles have most certainly made their appearance at the table a number of times for Mother's Day and just on the average day. They are so incredibly easy to make with such simple wholesome ingredients that they can and should be made whenever your heart desires them, oh and when you have a little time to spare as it does take a bit of time and patience cooking up each batch of waffles. My hubby and boys have a fascination with our Belgian waffle maker so this task generally goes to them. The oldest gets to help spoon the batter in and the youngest gets to shut the lid and flip it over...hours of entertainment! Well, not really more like 20 min.
Now lets get down to business!
~Making oat flour~
For this recipe and many others I like to make my own oat flour using gluten free old fashioned oats. Feel free to uses standard old fashioned oats if you don't require gluten free. You will need a high speed blender like a Vitamix, food processor or nutri-bullet to process the oats into a fine oat flour. Just add your oats, blend, and store in an air-tight container for future recipes.
This time of year I like to make up a batch of my own pumpkin pie spice blend. You can use it in muffins, pancakes, waffles, and anything else you want to pumpkin spice!
Mix up dry ingredients in one bowl and wet ingredients in another. Mix together until combined. Don't over mix!
I like mine with a side of turkey sausage and real Canadian maple syrup. Not the fake stuff! For a lighter option, apple sauce makes a great topping. I always end up doubling my recipe and freeze the left overs...if there actually is any left over!
Pumpkin Pie Oatmeal Waffles
Prep 15 mins ∙ Cook 10 mins ∙ Makes: 4 large waffles
2¼ cups gluten free oat flour or standard oat flour
1 tbsp baking powder
¾ tsp salt
2 tsp pumpkin pie spice blend
3 large eggs room temp
⅔ cup plain unsweetened almond milk or milk of choice
¼ cup melted coconut oil or melted butter
¼ cup apple sauce
½ cup pumpkin puree
3 tbsp pure maple syrup
1 tbsp vanilla extract
In a large mixing bowl, whisk to combine the oat flour, baking powder, salt and pumpkin pie spice blend. Set aside.
In a medium mixing bowl, whisk the eggs. Then whisk in the milk, coconut oil or butter, apple sauce, pumpkin puree, maple syrup and vanilla extract.
With a big spoon, stir the wet mixture into the dry mixture until just combined. Let the batter rest a few minutes while you preheat and grease your waffle iron.
When waffle iron is ready, give the batter one more gentle stir with a big spoon. The batter will be thick and slightly lumpy. Lightly brush the waffle iron with melted coconut oil, butter or nonstick spray. Ladle about ⅓ cup of batter onto the preheated and greased waffle iron, leaving about a 1" border (the batter will spread when you close the lid)
When waffle is done cooking, place in a single layer on a baking sheet in a 200 degree oven to keep warm and crisp. Top with desired toppings such as butter, maple syrup, nut butter or apple sauce for a lighter touch.