N.B. This blog is also available in Finnish and you’ll find it here
Breakfast is served! Silicone waffle moulds are real life savers, when you want to avoid all the mess and make waffle-baking, even for a large batch, quick and effortless. They also wash up quickly and bake evenly, so what’s not to like!
Couple words about the recipe. First, the honey and oil in the recipe help with browning and crisping, so don’t skip them totally. You can use some other sweeteners like stevia, but it doesn’t act on a same way. Second, you don’t need to use protein powder if that’s something you don’t like. Just add a little bit more sweetener and one teaspoon of vanilla extract. Also if you like more moist and fluffy waffles, add 1 dl of Greek yogurt 😛 .
Ingredients for 6 waffles:
3.5 dl rolled oats
2 tsp baking powder
2 large eggs
3 dl milk of your choice, I use unsweetened almond milk
2 tbsp oil of your choice, I used coconut oil (melted)
2 tbsp sweetener like honey, maple syrup, agave syrup etc.
1 scoop (30g) of vanilla flavored protein powder (optional)
1 dl of Greek yogurt (optional)
1 tsp vanilla extract (optional)
• Preheat the oven to 220C or prepare your waffle iron.
• Put all the ingredients into a blender in the order listed and process on high until the oats have fully broken down and the batter is smooth.
• Pour the batter into the silicone moulds, as though you were filling an ice tray. The side you see should be equally full of batter without holes.
• Bake in the oven about 10-15 minutes, until just golden brown at the edges. Pop out the waffles from moulds, place them in a single layer on a baking sheet and bake for five to eight minutes more to get crispy waffles.
• If you’re using waffle iron, cook them with a lot of oil or cooking spray, just like the normal waffles until golden brown on the outside.
Serve the waffles warm with toppings of your choice, or wrap them up tightly and freeze them for a quick breakfast option. Just pop them in the toaster right before serving!