Brunch is my favourite meal of the day; from city restaurant hopping, to cottage cooking I’m always exploring new spots and new dishes to cook for brunch. At this time of year I try and get up north to the cottage as much as possible and I’m always inspired by the fresh local produce to cook and bake. I love the simplicity of local ingredients to make fresh, easygoing meals for friends and family.
With rhubarb in full swing I’ve been having fun playing around in the kitchen and came up with this sour, spicy, yet sweet rhubarb ginger compote. I wanted to pair the compote with waffles but was craving something a little different. I decided on oat waffles but wasn’t really sure if it was a thing, it was just a strange craving I had. The more research I did on it the more I realized there really wasn’t a thing on oat waffles (well who would have thought? Where did I get this idea from?). Well I did find lots of versions of vegan style oat waffles but I wanted to make waffles with the ingredients that I had in my own kitchen!
I decided to take my original waffle recipe and start playing around with oats. And I have to say it took a little tweaking, but I’m pretty happy with these oat waffles! The texture is different at first, but I really liked it; still light and airy but with a hearty texture. They paired perfectly with my rhubarb ginger compote, a little yogurt and fresh strawberries. It’s the sweetest cottage brunch served with local bacon and heck, an egg or two! I can’t wait to serve this new version of my waffles to friends at the cottage!
On a side note, I noticed I had to make sure the waffles were good and browned on both sides in the waffle iron. Since the oats stay put in the batter it needs to be baked a little longer than original waffles or they will be a little mushy on the inside!
Get my rhubarb ginger compote recipe here.
Oat Waffles with Rhubarb Ginger Compote
These Oat Waffles are a fun twist on my classic waffle recipe. They are light and airy but with a hearty texture and pair perfectly with my rhubarb ginger compote, a little yogurt and fresh strawberries.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Breakfast
- Cuisine: Baking
- 1 cup large flaked oats
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1 large egg
- 2 cups buttermilk (or sour milk)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- In a large bowl mix oats, flour, baking powder, and sugar together.
- In another bowl whisk together, egg, buttermilk, oil, and vanilla extract.
- Add dry ingredients to wet ingredients. Mix together and let rest for 10-15 minutes (this is to allow the oats to absorb the liquid).
- Meanwhile preheat your waffle iron.
- Once ready, add a large spoonful of batter spreading to cover the iron. Press iron down and cook waffles until brown and crisp.
- Keep waffles warm in the oven at 200˚F while you use up all the batter.
- Serve warm with rhubarb ginger compote.
You can keep leftover waffles in the fridge and reheat the next morning in the toaster.
These waffles need extra baking time in waffle iron, make sure they are nice and brown.
- Serving Size: 1 waffle
- Calories: 176
- Sugar: 3.3g
- Sodium: 51mg
- Fat: 7.6g
- Saturated Fat: 1.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22.1g
- Fiber: 1.4g
- Protein: 5g
- Cholesterol: 17mg
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