Even more waffles!

These waffles didn't rank very highly with the Kidlet, but I quite liked them. They had an almost lacey, delicately crip exterior with a creamy interior somewhat similar to the Belgian waffles.

Photo goes here.

Toasted Oatmeal Waffles

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 6 Tbsp. unsalted butter, divided
• 1 c. quick oats
• 1 3/4 c. water
• 1/2 tsp. coarse sea salt
• 2 Tbsp. brown sugar
• 1 c. buttermilk
• 140g all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 large eggs

Directions

1. Melt 1 Tbsp. butter over medium heat.
2. Add the oats and cook, stirring frequently, for 8-10 minutes.
3. Add water and salt and bring to a boil.
4. Reduce heat and cook for 3-5 minutes.
5. Remove from heat and add remaining 5 Tbsp. butter and sugar, stirring until melted and fully combined.
6. Stir in buttermilk and set aside.
7. Preheat waffle iron.
8. In a large bowl, combine flour and cinnamon.
9. Sift in baking powder and baking soda and whisk to combine.
10. Beat eggs into oatmeal mixture.
11. Add oatmeal to dry ingredients and whisk to combine.
12. Pour one portion of batter into the preheated waffle iron and cook according to manufacturer's directions. Repeat until all batter has been used.
13. Serve with maple syrup, nut butter, fresh fruit, and/or jam.