I’m in waffle fever! After many years without waffle irons, I now own one – Yeah! – and after being more of a Freestyle cooker type last week, I just swelled oatmeal in milk last week. Of course not without reason. I wanted to make waffles with it. Not any waffles, but a bit healthier high-fiber breakfast waffles. Oatmeal chocolate waffles I can tell you: they have become good
Oatmeal chocolate waffles
As with my
With us there were hot cherries, I have not done that forever, they are so quick and easy to prepare. You do not know how to do that? Then you will find a short description under the recipe.
Of course, if you want, you can bake big waffles as well I like them so small, perfect to eat with your hands
Hot cherries are always good and an all-round supplement for most desserts It does not take much more than a glass of sour cherries and some cornflour to thicken.
- 140 ml of warm milk
- 40 g of pungent oatmeal or multigrain flakes
- 1 tbsp oil
- 1 banana
- 1 egg
- 20 g of cocoa
- 100 g Whole wheat flour
- 0.5 teaspoon baking powder
- 1 – 2 teaspoons agave syrup
- 1 pinch of salt
- 1 teaspoon cinnamon
- 1 pinch of ground cardamom
- 1 glass of sour cherries (morello cherries)
- ¼ tsp ground vanilla or 1 tsp vanillin sugar (opt.)
- ½ teaspoon cinnamon
- corn starch
- Water or cherry juice
- Mix warm milk and oatmeal and let it swell for 15 minutes.
- Slice the banana and puree with the egg.
- Mix milk with swollen oatmeal and all remaining ingredients in a bowl to a homogeneous dough.
- Preheat the waffle iron and add 1 – 2 tablespoons full of dough. Bake waffles in just 3 – 4 minutes (baking time depends on appliance).
- Bring the cherries to a boil in a sufficiently large saucepan and mix in a cup or bowl of cornstarch with water or some cherry juice. I have reached a fairly fluid consistency with 3 tablespoons water and 4.5 tablespoons cornstarch. Basically, it is the easiest to stir in a tablespoon of starch in water and then gradually add them.
- Refine the cherries with cinnamon and vanilla, then add the starch mixture, slowly until the desired consistency is achieved.