I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicious and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures. Here’s my take on the recipe:
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted
original recipe/instructions are found here
Vegan waffles seem to be a bit more foolproof for me, than making vegan pancakes – but this recipe really does it – AND they are whole wheat! They come out perfectly crispy on the outside and fluffy on the inside. My kid especially loves sprinkles in his waffles, so add some to the batter to make an ordinary breakfast extra fun!
- 1.5 cups almond milk
- 1 T apple cider vinegar
- 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
- 2.5 teaspoons baking powder
- 2 tablespoons ground flax meal
- ½ teaspoon cinnamon
- 2 tablespoons agave or maple syrup
- teeny pinch of sea salt
- ¼ cup melted coconut or vegetable oil
- ½ teaspoon vanilla
- Preheat your waffle iron.
- In a small bowl, combine almond milk and vinegar. Set aside.
- In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
- To your small bowl (with the almond milk), add oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don’t over mix).
- Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture. (we spoon a little bit of sprinkles in the batter to make it fun!)
- Serve waffles immediately (while they’re piping hot!), with butter, maple syrup and fruit.(or more sprinkles!)
- Let leftover waffles cool and freeze for easy weekday waffles later.