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Oat Waffles with Yogurt and Raspberries
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Source: https://recipheon.com/en/recipes/breakfast/oat-waffles-with-yogurt-and-raspberries
About this recipe
These oat waffles have yogurt and oil in the batter, with raspberries served on top. Grind the oats so the mixture spreads easily between the waffle plates. Cook in a thoroughly heated waffle maker and do not pull off a waffle that is still sticking. Place the cooked waffles individually on a wire rack so steam does not soften their edges. Serve with the listed optional teaspoon of honey or maple syrup if desired.
Ingredients
Batter
120 g rolled oats
2 eggs
150 g yogurt
1 tablespoon oil
For Serving
100 g raspberries
1 teaspoon honey or maple syrup, optional
Steps
Blend the oats into flour or leave them in small pieces. Mix with the eggs, yogurt and the entire tablespoon of oil until no dry clumps of oats remain.
Heat a nonstick waffle maker thoroughly according to its instructions. Prepare a wire rack for the cooked waffles.
Add portions that fit the plates without overfilling. Cook for 3–5 minutes without opening the appliance too early. The waffle should be golden with crisp edges, and noticeably less steam should be escaping. If it still sticks firmly to the plates, do not force it off; cook longer and check again. Place the waffles individually on a wire rack.
Gently rinse and drain the raspberries. Serve with the warm waffles; divide the optional honey or syrup between the portions.
Estimated nutrition
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