You can keep a New Year’s resolution by eating healthy even when you have waffles. At least you can when you’ve packed them with toasted oatmeal, buttermilk and a hint of cinnamon.
By Jackie Burrell
If the healthful hopes of January 1 included such resolutions as “eat a healthy breakfast” and “more whole grains, baby,” here’s some happy news:
You can have your waffles and eat healthfully, too.
At least you can when you’ve packed them with toasted oatmeal, buttermilk and a hint of cinnamon.
Packed with antioxidants, high-fibre oatmeal fills you up, warms your soul and makes your heart (and other body parts) happier and healthier.
Just go easy on the syrup.
Toasted Oatmeal Waffles
Makes 9 standard-size waffles
Note: If you’re watching your weight — or planning to add butter at the table — you can reduce the amount of butter in the batter.
Ingredients
6 tablespoons unsalted butter, divided
1 cup quick-cooking rolled oats
1 ¾ cups water
2 tablespoons packed brown sugar
1 cup buttermilk
1 cup all-purpose flour
1 ¾ teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
2 large eggs, beaten
Method
1. In a large saucepan over medium heat, melt 1 tablespoon butter. Add oatmeal; cook, stirring frequently for 8 to 10 minutes, or until browned with a deeply rich, toasty fragrance.
2. Off heat, carefully pour in water; mixture will steam and sputter. Bring mixture to a boil over high heat; lower heat and simmer, stirring occasionally, until water is absorbed and oatmeal is thick and creamy, about 3 minutes.
Transfer to a bowl; stir in remaining butter and brown sugar, mixing well. Stir in buttermilk. Set aside to cool for 10 minutes.
3. Preheat your waffle iron.
4. Whisk together flour, baking powder, salt, cinnamon and baking soda.
5. Whisk beaten eggs into the oatmeal mixture.
Pour oatmeal mixture into dry ingredients; fold gently with a rubber spatula just until batter is evenly moistened.
6. Pour a generous 1/2-cup batter into the centre of the waffle iron. Use the spatula to spread the batter to about 1/2-inch from the edge. Close lid; bake the waffle to desired doneness. Repeat with remaining batter.
Baked Oatmeal
Serves 6 generously
Ingredients
2 cups rolled (not instant) oats
1/2 cup walnut pieces, toasted, divided
1/3 cup natural cane sugar or maple syrup
1 teaspoon aluminium-free baking powder
1 ½ teaspoons cinnamon
Scant 1/2 teaspoon salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly, divided
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 ½ cups mixed berries
Method
1. Preheat oven to 375 degrees. Generously butter an 8-inch square baking dish.
2. In a bowl, mix together the oats, half of the walnuts, sugar (if using), baking powder, cinnamon and salt.
3. In another bowl, whisk together the maple syrup (if using), milk, egg, half of the butter and vanilla.
4. Arrange bananas in a single layer in prepared pan. Sprinkle with two-thirds of the berries. Cover with oat mixture. Drizzle with milk mixture. Scatter remaining berries and walnuts on top.
5. Bake for 35 to 45 minutes, until the top is nicely golden and oat mixture has set. Let cool for a few minutes. Drizzle the remaining melted butter on top and serve with more sugar or maple syrup, if you wish.
Chai Oatmeal
Serves 2
Ingredients
1/2 cup soy milk
1/2 cup milk
2 tablespoons honey
2 cinnamon sticks
1/2 teaspoon nutmeg, freshly ground
1 star anise
5 to 8 green cardamom pods, unopened
1 cup whole rolled oats
Method
1. In a 1-quart saucepan over medium heat, combine 1 cup water, the milks, honey, cinnamon, nutmeg, star anise and cardamom. Bring to a simmer; turn off heat and steep for 10 minutes.
2. Strain out the spices, then return the milk to the same pot. Add oats; bring to a simmer over medium heat.
3. Reduce heat to low; cover loosely. Cook without stirring for about 10 minutes, or until the oatmeal thickens to desired consistency. Serve with milk and sweetener of choice, if desired.
Banana-Ginger Oatmeal
Serves 3 to 4
Ingredients
1/4 to 1/2 cup crystallised ginger
1 cup whole rolled oats
1 cup milk or soy milk
1 medium banana, peeled and sliced
1 tablespoon flaxseeds, optional
1 tablespoon honey
Pinch salt
1 tablespoon sugar, optional
Method
1. Chop the ginger into small pieces.
2. Put all the ingredients into a 1-quart saucepan with 1 ¼ cups water; stir to combine. Cook over low to medium heat until oatmeal simmers lightly, about 15 minutes. Serve with strawberries and honey, if desired. — Contra Costa Times/MCT