Pecan-Oat Waffles

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4.2 of 5 (12)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Pecan-Oat Waffles calories by ingredient

Introduction

Recipe revised 1/5/09 Recipe revised 1/5/09

Minutes to Prepare: 10

Minutes to Cook: 5

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 oil

1/2 teaspoon salt

2 -1/4 cups water

2 tablespoons brown sugar

Directions

(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.