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"Berry" Delicious Oat Waffles

Updated: Sep 4, 2018


I know, I know .. this pictures looks more like dessert than breakfast, r maybe its a dessert breakfast, either way, it tasted amazing. I had been wanting to experiment with something out of the norm but still. I wanted to try some flourless waffles just to see what they tasted like and I came up with this accidental recipe.

First I looked around on Pinterest because I was unsure how one could even get waffles to come together without flower and while I hardly ever look at the actual recipes, I always look at the ingredients. Once I saw enough Pinterest posts, I noticed they all had apple cider vinegar and oatmeal in them. The ACV is the agent that helps these waffles rise as there is no baking powder or baking soda in this recipe. The recipe could almost be vegan but there is an egg involved in this batter. I'll have to play around with this more to get to make this recipe completely vegan. For now let's try these!

Here we go!


1 cup oats

1 egg

1/2 cup almond milk

1TBS vanilla

1tsp cinnamon


1/2 cup sugar

assortment of berries

For the waffle:

Grease your waffle iron and turn it on until the light comes on (usually green) to tell you it's ready for use. Next in a blend together oats, egg, almond milk, cinnamon, and vanilla in a blender until smooth but slight chunky. Once the batter is done, the waffle iron should be ready. Port the waffle batter onto the waffle iron, close it, and let it do its work.

For the berry compote:

Heat a small sauce pan to medium high and add equal parts water and sugar (1/2 cup of each). Next rinse and add the berries of your choosing and let them come to a boil. Take a fork or potato masher to speed up the process of the berries cooking down to almost a liquid (about 10 mins). Depending on how thick you like your compote, after 10 minutes it should be done as should your waffle. Next chop up a banana.

Lastly its time to plate and eat! Grab a plate, plop the waffle on it, stack them however you want, dump your compote straight from the sauce pan on top, add the bananas, and top all of that with whipped cream. Serve and enjoy!

With Love & Food,

-Chef Morghan

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