Oat Waffle

Quick Post: I love using oats whenever I can, and the kids don’t seem to mind! I made these at night, cooled them completely, bagged ’em, tagged ’em, and then stored them in the freezer. In the morning, preheat your oven to 350 degrees and bake these for 6 -8 minutes. It’s a quick, no-brainer (who wants to think in the morning) breakfast that my kids and I enjoy. Thanks for reading, enjoy!

Oat Waffle – adapted from Food Network

  • 5 1/2 ounces old fashioned rolled oats
  • 4 ounces all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 large eggs, beaten
  • 2 ounces unsalted butter, melted and slightly cooled
  • 16 ounces buttermilk at room temperature

Directions –

Heat a 10-inch saute pan over medium heat. Add the oats and cook, stirring occasionally, until toasted, about 3 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes.

Heat a waffle iron according to manufacturer’s directions.

Whisk together the toasted oat flour, all-purpose flour, sugar, baking powder, salt, and baking soda in a medium bowl. Whisk the eggs and melted butter together in another bowl, then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes. Ladle the recommended amount of waffle batter into the hot iron. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Repeat with remaining batter. Serve immediately or keep warm in a preheated 200 degree F oven until ready to serve.

Strawberry Pineapple Crumble

Joy the Baker is a huge inspiration to the baker in me! She has so many recipes to choose from, but this is one of her more recent posts. I love pineapple and strawberries together, so this is right up my alley. I have never seen anything like this – usually crumbles are made with apples, pears, peaches or mixed berries. I was intrigued by this combo and knew that I needed to try it out.

Verdict: This was ah-mazing! Even my husband who wont eat dessert unless is chocolate covered agreed that it was tasty. That’s a winner in my book! Enjoy:)

Strawberry Pineapple Crumble – adapted from Joy the Baker

    • 1 pound strawberries, hulled and cut in half
    • 1 pound peeled and diced fresh pineapple
    • 3 tablespoons granulated sugar
    • 3 teaspoons cornstarch
    • 1/4 cup all-purpose flour
    • pinch of salt
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, cold and cut into cubes
    • 1 1/3 cup old-fashioned oats
    • 1/4 cup brown sugar
Directions –
1Place a rack in the center of the oven and preheat oven to 350 degrees F.
2. Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss the mixture with the diced fruit. Set aside.
3. In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oats and toss together until the butter bits are about the size of the oat flakes.
4. Pour the oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
5. Remove the crumble from the oven and allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream.
6. Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.