Pecan-Oat Waffles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup broken or chopped pecans (or walnuts)2 cups oatmeal (dry) (Old-Fashioned or Quick -- NOT Instant)2 tablespoons Canola oil1/2 teaspoon salt2 -1/4 cups water2 tablespoons brown sugar
(Use a nonstick waffle iron)
Put all ingredients into blender and blend well. Then, turn on waffle iron and let heat. Batter will thicken slightly while waiting. Spray the waffle iron with non-stick spray. Bake on the iron until the light turns off, at least 5 minutes, or until done. Don't peek too early, or the waffle will separate and make a mess.
Makes 4 waffles, about 7" x 7" (Actually, I pour a circle onto the center of the waffle iron, and it does not fill in the corners)
Nutrition info is for 1 waffle
For 1/3 larger quantity use:
2-2/3 cup oatmeal
2/3 cup nuts (pecans, walnuts, almonds, cashews, or combination)
3 cups water
2 tablespoons canola oil
3 tablespoons brown sugar
3/4 teaspoon salt
This amount will still fit in one blender. Follow instructions above.
OVERNIGHT VARIATION (Posted 8/20/2014 - This is the way I make this recipe now):
LENTEN OAT-NUT WAFFLES
2-2/3 cup oatmeal (may use 3 tablespoons of rolled rye flakes as part of the 2-2/3 cup oatmeal)*
2/3 cup nuts (pecans, walnuts, almonds, cashews, or combination)
3 cups water
1 tablespoon raw apple cider vinegar
2 tablespoons melted coconut oil
3 tablespoons coconut sugar, palm sugar or brown sugar
1 teaspoon salt
Directions:
Start the night before. Put all ingredients into blender and blend well. Pour into a bowl, cover and let the batter stand overnight at room temperature so the oats and nuts can soak (this helps get rid of anti-nutrients). In the morning, turn on the waffle iron and let heat. If necessary grease waffle iron. Bake the batter on the iron until the light turns off, at least 5 minutes, or until done.
Makes about 4 or 5 waffles depending on the size of your waffle iron (mine is 7" X 7") and serves 4 people. This recipe is easily cut in half to serve 2.
*Note: I just read that including rolled rye flakes with the oats helps to decrease the phytic acid in the oats during the overnight soaking.
I serve these with fruit and/or coconut oil (instead of butter) and maple syrup.
(Edit 3/26/21). I recently got a high speed blender (Vita-mix) and when I tried to make this recipe it blended everything too finely and it ended up like glue! So here is how I make it now:
I do the overnight version and I use “quick oatmeal”. I put the oatmeal and the salt together in a bowl. Then in my high speed blender I blend together the nuts, water, vinegar, sweetener, and oil (I use coconut or avocado oil). Then I pour the blended ingredients into the oatmeal and salt and mix wel. I cover the bowl and let it stand overnight at room temperature before I bake it in the morning. This recipe does take a little longer to bake than regular waffles, but it is so good! As I make the waffles I put them in a warm oven directly on the oven shelf until I am ready to serve.
Put all ingredients into blender and blend well. Then, turn on waffle iron and let heat. Batter will thicken slightly while waiting. Spray the waffle iron with non-stick spray. Bake on the iron until the light turns off, at least 5 minutes, or until done. Don't peek too early, or the waffle will separate and make a mess.
Makes 4 waffles, about 7" x 7" (Actually, I pour a circle onto the center of the waffle iron, and it does not fill in the corners)
Nutrition info is for 1 waffle
For 1/3 larger quantity use:
2-2/3 cup oatmeal
2/3 cup nuts (pecans, walnuts, almonds, cashews, or combination)
3 cups water
2 tablespoons canola oil
3 tablespoons brown sugar
3/4 teaspoon salt
This amount will still fit in one blender. Follow instructions above.
OVERNIGHT VARIATION (Posted 8/20/2014 - This is the way I make this recipe now):
LENTEN OAT-NUT WAFFLES
2-2/3 cup oatmeal (may use 3 tablespoons of rolled rye flakes as part of the 2-2/3 cup oatmeal)*
2/3 cup nuts (pecans, walnuts, almonds, cashews, or combination)
3 cups water
1 tablespoon raw apple cider vinegar
2 tablespoons melted coconut oil
3 tablespoons coconut sugar, palm sugar or brown sugar
1 teaspoon salt
Directions:
Start the night before. Put all ingredients into blender and blend well. Pour into a bowl, cover and let the batter stand overnight at room temperature so the oats and nuts can soak (this helps get rid of anti-nutrients). In the morning, turn on the waffle iron and let heat. If necessary grease waffle iron. Bake the batter on the iron until the light turns off, at least 5 minutes, or until done.
Makes about 4 or 5 waffles depending on the size of your waffle iron (mine is 7" X 7") and serves 4 people. This recipe is easily cut in half to serve 2.
*Note: I just read that including rolled rye flakes with the oats helps to decrease the phytic acid in the oats during the overnight soaking.
I serve these with fruit and/or coconut oil (instead of butter) and maple syrup.
(Edit 3/26/21). I recently got a high speed blender (Vita-mix) and when I tried to make this recipe it blended everything too finely and it ended up like glue! So here is how I make it now:
I do the overnight version and I use “quick oatmeal”. I put the oatmeal and the salt together in a bowl. Then in my high speed blender I blend together the nuts, water, vinegar, sweetener, and oil (I use coconut or avocado oil). Then I pour the blended ingredients into the oatmeal and salt and mix wel. I cover the bowl and let it stand overnight at room temperature before I bake it in the morning. This recipe does take a little longer to bake than regular waffles, but it is so good! As I make the waffles I put them in a warm oven directly on the oven shelf until I am ready to serve.
Nutritional Info Amount Per Serving
- Calories: 343.0
- Total Fat: 20.5 g
- Cholesterol: 0.0 mg
- Sodium: 299.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 5.5 g
- Protein: 6.4 g
Member Reviews
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PAMMYTHAI
I just finished making these--I followed the recipe exactly, except I made pancakes (since I don't have a waffle iron!). They are PERFECT for a post-run snack for runners.... The recipe made 14 pancakes (4 inches each or 1/4 cup batter for each), so that made 1 pancake have 98 calories! - 4/10/09
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QNINA1000
I think you need to make this batter WELL in advance. I did like the instructions say and made it first, then plugged in the waffle iron. By the time the iron was ready, the batter was still extremely liquid - like WATER. I tried baking one like that - not a great result, although it tasted OK. - 4/26/09
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JRANGAZ
I made just as directed, they didn't come out as waffles, I had to scrape it all out of the iron into one big ball and it took another 10min to cook.
I used the rest to make pancakes, but with that much oat/water, with no egg or oil holding it together it burns too much. I'll keep searching :) - 1/24/10