Recipe // Overnight Oat Waffles

On Sunday morning we had a sister breakfast at my place cause Kristine was in town. I made these waffles and they were so good I had to share. I love that they are flour less, I love the soaking aspect, and I loved having a leftover waffle for breakfast the next morning. I bet they would freeze great.

For toppings we had apples/bananas/strawberries/maple syrup and then a side of perfectly scrambled eggs (nice job Egan).

Overnight Oat Waffles
from Feeding the Young Athlete
yields 4 (double if you are serving more than 2 people)


2 cups rolled oats
1/2 cup plain whole milk yogurt
3/4 cup water
1 egg
1/4 teaspoon salt
2 tablespoons sucanat
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine oats, yogurt, and water in blender. Cover and soak overnight in refrigerator.

In the morning, preheat waffle iron.

Blend oats mixture with remaining ingredients in blender until smooth