MMMmonday - Nutty Oatmeal Blender Waffles

One of the groups that helps keep this never-stay-at-home mom sane is my MOMS Club.  I've been a member since Liam was about 6 weeks old and I have a great group of friends that I know I can rely on!  Recently, the group has started a spin-off recipe group and we regularly issue challenges to each other - this week's challenge is one that is near and dear to my heart, with a twist... one of the MOMS in the group lives in a dairy free/egg free home because her son is highly allergic!

Her challenge this week was to find Vegan recipes to share... and I thought I'd also share it with you!

I got this recipe from One Frugal Foodie

Nutty Oatmeal Blender Waffles
This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, Low in Sugar, optionally Gluten-Free, and optionally Nut-Free. Plus, you can literally make these with 100% everyday pantry supplies!
  • 2 Cups Plain or Vanilla Milk Alternative of Choice or even water if you have nothing else on hand
  • 2-1/4 Cup Oats (use certified gluten-free oats for gluten-free)
  • 1/2 cup Peanut Butter, Sunbutter (for nut-free), or your favorite Nut Butter (can use just 1/4 to 1/3 cup if you want lower fat or less nutty)
  • 2 Tablespoons Brown Sugar, Sucanat, Maple Syrup, or Sweetener of Choice 
  • 1/4 Teaspoon Salt (omit if using salted nut or seed butter)
  • 2 Teaspoons Baking Powder
Throw all ingredients in your blender, and let ‘er rip for about a minute. The batter may be hearty looking, but that is all good. Now, preheat your waffle iron and coat it with cooking spray (baked goods with nuts tend to like to stick). This will give your batter about 10 minutes to thicken. The thicker the batter, the more bready the waffles. I like the batter really thick, but if it gets too thick to pour at any point, blend in some more milk alternative or water a tablespoon at a time. Make waffles according to the instructions with your waffle iron. Eat waffles.
Tip #1: If you have a cheapy waffle iron you may not want to follow the little “all done” light. One Frugal Foodie usually lets them cook until she can visibly see little to no steam emerging.
Tip #2: These freeze beautifully. Let them cool on a wire rack and then fire them in a freezer bag. If you put them in the freezer bag while still warm, steam from the waffles will cause them to stick more once frozen (yeah, learned that the heard way). Pop them apart and toast when hungry.
Optional Ad-Ins:
  • 1/2 to 1 Teaspoon Vanilla Extract
  • 1/2 to 1 Teaspoon Ground Cinnamon 
  • 2 Tablespoons Protein Powder of Choice
Peanut Butter and Jelly-Filled Waffles: Fill those little waffle holes with your favorite jam/jelly.
Heather's options for add-ons and changes:
Chocolate/Nut Waffles * 2 teaspoons dutch process cocoa and use chocolate milk alternative - you can also sprinkle with gluten-free chocolate chips for more chocolate
Peanut Butter and banana waffles - dice a banana and add it to the top of the waffle
*If you are not gluten or dairy free you can experiment with regular milk and use regular oats... but do try rice milk .. it is great!

Now, go ahead and add your favorite recipes to this month's recipe link up: