We keep a batch of these in the freezer at all times. And I always make them the week of Thanksgiving to eat with fresh cranberry sauce — one of my favorite traditions!
Ingredients
- 1.5 cups all-purpose flour
- 1 cup whole wheat flour
- 1½ cups oats
- ½ cup brown sugar
- 4 tablespoons wheat germ
- 2 tablespoons + 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 pinches salt
- 4 eggs
- 3 cups milk
- ½ cup butter, melted
- ½ cup walnut oil
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together both flours, oats, brown sugar, wheat germ, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs. Slowly add the melted butter while whisking, then add the oil and milk.
- Add the dry ingredients to the wet and stir to combine. It will be a little lumpy.
- Pour batter onto the waffle iron and cook until desired doneness. Let cool on a cooling rack.
Freezer Tips
Let waffles cool completely, then freeze. Reheat in the oven straight from frozen.