Blueberry Oatmeal Waffles

1 cup King Arthur 100% Unbleached White Whole Wheat Flour
3 tsp Baking Powder
0.5 tsp Salt
0.25 tsp Allspice
2 serving Kroger 100% Whole Grain Oats - Quick Cook Oatmeal - 1/2 cup uncooked
0.33 cup Applesauce, unsweetened
12 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
3 tbsp Maple Syrup
2 tbsp Canola Oil
1 tsp Vanilla Extract
1.5 cup, unthawed Blueberries, frozen (unsweetened)

~ This recipe calls for white whole wheat flour, which is an amazing variety of wheat that bakes and tastes a bit more like all-purpose flour, with a wholesome tinge. I kinda’ dig wheaty tasting waffles, but if you’d rather use all-purpose, then go ahead! You can also use whole wheat pastry flour, if you prefer.
~ I used regular old plump frozen blueberries, but wild blueberries are a great choice because they’re smaller, which means they distribute more evenly into the batter.

~ Slice leftover waffles and freeze them in a plastic freezer bag. Then just toast and serve whenever you need a waffle fix!

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.
Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.

Serving Size: Makes 6 eight-inch waffles