These are my new PERFECT waffle recipie. Granted they are nothing like light and fluffy texture you get with a whipped egg white recipie - BUT I love the texture of oatmeal and I love the crunchy texture. Most of mine were eaten out of the freezer and the reheated perfectly in the toaster. Prep couldn't have been easier done the night before. Try it.
Thanks for this recipe Paula, it's really great! I made this using whole milk, and added in a couple teaspoons sugar, I actually made them and froze most of them to use for another time. thanks, Kitten:)
This recipe deserves 5 stars for health and ease of preparation, but 4 stars for texture and palatability. My DH and I felt that the oats were too "crunchy" and not blended very well. I used regular rolled oats, not the quick variety. Perhaps if I had given them a buzz in the processor to cut them up a bit, they would have softened better. We did like the cinnamon and spices that flavored these waffles, so perhaps I'll try this recipe again and flake up those oats a bit before making the batter. The only substitution I made was to use non-dairy rice dream instead of skim milk, otherwise all ingredients were the same. Thanks for posting such a healthy recipe Paula.
I made this exactly as written, but had a problem with this having enough to bind it together. I used old-fashioned rolled oats, and I think they needed to be a "finer" oat. I ended up adding more flour before making the second waffle, and that helped. The taste was fine, but I will try again with different oats.
We loved these. I used soy milk instead of regular milk, and fast cooking oats. I didn't have the same problem Geema did, so it might be the oats. This is not a sweet waffle on its own, but with topping was excellent. We opened up a can of fruit cocktail and put that on top with a little fat free cool-whip. When the fruit cocktail ran out we used blueberry pie filling! Excellent! Just like going out to IHOP for breakfast, but much healthier! Thanks so much!