Take a break from your ordinary waffle routine with this oat-and-nut studded version.

Patsy Jamieson
Source: EatingWell Magazine, March 1998


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

  • Preheat waffle iron. Preheat oven to 200 degrees F.

  • Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a mixing bowl. Stir in nuts, if using.

  • Whisk egg, egg white, brown sugar, oil and vanilla into oats. Whisk into dry ingredients until just moistened.

  • Lightly coat waffle iron with nonstick spray. Spoon in batter and cook until the waffle is crisp and golden. Transfer to oven to keep warm. Repeat with remaining batter, lightly coating iron with nonstick spray each time, if necessary.

Nutrition Facts

253 calories; protein 9g 18% DV; carbohydrates 36.1g 12% DV; exchange other carbs 2.5; dietary fiber 2.5g 10% DV; sugars 13.8g; fat 7.9g 12% DV; saturated fat 1.2g 6% DV; cholesterol 34.3mg 11% DV; vitamin a iu 86.2IU 2% DV; vitamin c 0.9mg 2% DV; folate 16mcg 4% DV; calcium 205.8mg 21% DV; iron 1.8mg 10% DV; magnesium 31.9mg 11% DV; potassium 222.1mg 6% DV; sodium 611.5mg 25% DV; thiamin 0.2mg 17% DV.

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Rating: 3 stars
healthy and good very tasty even without the nuts. Pros: very light and crispy taste Cons: had to add more flour too thin Read More