Oatmeal-Yogurt Waffles (Double Recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 134.1
- Total Fat: 4.6 g
- Cholesterol: 66.3 mg
- Sodium: 406.9 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.1 g
- Protein: 4.7 g
View full nutritional breakdown of Oatmeal-Yogurt Waffles (Double Recipe) calories by ingredient
Introduction
This recipe makes about 24 hearty waffles. I use this to make a double recipe, cool and freeze the extra waffles. On weekday mornings I pull a couple out of the freezer, toss them in the toaster and it makes a quick, warm, and satisfying breakfast. This recipe makes about 24 hearty waffles. I use this to make a double recipe, cool and freeze the extra waffles. On weekday mornings I pull a couple out of the freezer, toss them in the toaster and it makes a quick, warm, and satisfying breakfast.Number of Servings: 25
Ingredients
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Dry Mix:
1 1/2 cup all-purpose flour
1 cup whole wheat flour
1 cup old-fashioned rolled oats (not quick-cooking)
1 1/2 tsp salt
4 tsp baking powder
2 tsp baking soda
Wet Mix:
6 Tbsp melted butter
1/2 cup packed brown sugar
3 cups vanilla yogurt (about 15 oz)
6 large eggs
Directions
In a large bowl, mix the two flours, old-fashioned oats, salt, baking powder and baking soda.
Microwave the butter in a small dish just until melted. Meanwhile, mix eggs in a medium bowl and add yogurt. Mix in brown sugar and melted butter.
Combine the wet mix with the dry mix, stir just until combined, then let the batter sit for 15 minutes. (In the meantime get out the waffle maker, cooking spray, and cooling racks if you plan to freeze the extra waffles.)
After 15 minutes, heat the waffle iron, spray with PAM, and drop batter onto the center of the iron using 1/4 cup scoop. This makes a waffle just the right size for a toaster. If you prefer bigger waffles, you can add a little more.
Repeat for each waffle, transfering to cooling rack after each one. Makes about 24 waffles
Options: add 1/2 cup mini chocolate chips or dried blueberries for variety.
To Freeze: cool waffles on baking rack, then store in gallon freezer bags in the freezer, up to 3 months. (I separate them with paper towels or wax paper and make sure they're laying flat in the freezer in order to make them easier to separate once frozen.)
Serving Size: Makes about 25
Microwave the butter in a small dish just until melted. Meanwhile, mix eggs in a medium bowl and add yogurt. Mix in brown sugar and melted butter.
Combine the wet mix with the dry mix, stir just until combined, then let the batter sit for 15 minutes. (In the meantime get out the waffle maker, cooking spray, and cooling racks if you plan to freeze the extra waffles.)
After 15 minutes, heat the waffle iron, spray with PAM, and drop batter onto the center of the iron using 1/4 cup scoop. This makes a waffle just the right size for a toaster. If you prefer bigger waffles, you can add a little more.
Repeat for each waffle, transfering to cooling rack after each one. Makes about 24 waffles
Options: add 1/2 cup mini chocolate chips or dried blueberries for variety.
To Freeze: cool waffles on baking rack, then store in gallon freezer bags in the freezer, up to 3 months. (I separate them with paper towels or wax paper and make sure they're laying flat in the freezer in order to make them easier to separate once frozen.)
Serving Size: Makes about 25