Oat and Bean Waffles

More sharing options

Share on Twitter

4 of 5 (9)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 178.1

Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 471.0 mg
Total Carbs: 31.4 g
Dietary Fiber: 6.7 g
Protein: 6.3 g

View full nutritional breakdown of Oat and Bean Waffles calories by ingredient

Introduction

This recipe works great with any type of bean. Beans can be soaked overnight, the water drained and changed and the beans will last for approximately 10 days in the refrigerator. The soaked, yet uncooked beans, can also be frozen so they are ready to use another day. It takes about 1/2 cup of dried beans to make 1 cup of soaked beans. This recipe works great with any type of bean. Beans can be soaked overnight, the water drained and changed and the beans will last for approximately 10 days in the refrigerator. The soaked, yet uncooked beans, can also be frozen so they are ready to use another day. It takes about 1/2 cup of dried beans to make 1 cup of soaked beans.

Minutes to Prepare: 5

Minutes to Cook: 8

Number of Servings: 4

Ingredients

1 cup soaked beans (navy, soybean, pinto, etc)

1 2/3 cup water

1 T honey

2 tsp oil

1 tsp vanilla extract

½ tsp salt

1 1/3 cup old fashioned rolled oats

Directions

Soak about 1/2 cup of dry beans in a bowl or jar of water overnight.
---------
Blend everything, except the oats, on high in a blender for at least 90 seconds.
Add the oats and blend for another 60 seconds.
Once the batter is blended, plug in a regular waffle iron to preheat. (The batter will thicken to the right consistency while the waffle iron is preheating.)
Spray the heated waffle iron with oil, and add ¾ cup of batter.
Close the waffle iron and let it cook for approximately 6-8 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.