Harvest Multi-Grain Waffles

Go ahead and pull out that waffle iron, as these Harvest Multi-grain Waffles are about to be a new favorite for breakfast! These hearty waffles combine 6 grains, 2 types of nuts, buttermilk, and egg to create a delicious, chewy, crisp texture and flavorful bite. Not only are they a breeze to make, but you can also double your batch and freeze the extra waffles. This way, you’ll always have a quick, on-the-go breakfast ready for those busy mornings.

I have been on a waffle kick for a few months—so much so that I was gifted a new Belgian waffle maker for Christmas. After many trials, I have perfected my favorite waffle so far. So, let’s talk about texture! This is a more dense waffle that is still tender and light. Confusing, right? Think cornbread combined with pancakes! Oh man, the chewy oats, almonds, chunks of walnuts, and nutty wheat germ make a perfect combination for these multi-grain waffles.

It has nuts and a variety of flours and starches to give you the perfect multi-grain waffle flavor. I also sweeten it up with sugar and vanilla. Of course, you can omit or reduce these ingredients for a less sweet option. Top with maple syrup or fresh fruit and cream.

Ingredients to Make Multi-Grain Waffles

For this multi-grain Belgian waffle recipe, I’ve used a few different flours and grains to not only give you great flavor but amazing texture, too.

• Old-fashioned oats: You’ll want to use rolled oats vs. quick oats to get the best texture. Old-fashioned oats are heartier and have a chewier texture, unlike quick oats.
• Flours: I like to use a combination of whole wheat and all-purpose flour, but you could easily use just one or the other.
• Cornmeal: Cornmeal gives the waffle a hint of sweetness and a nice crunch, making the texture more interesting.
• Wheat germ (optional): You can add wheat germ to make your waffles more nutritious without sacrificing their delicious taste. It also adds to the overall texture.
• Cornstarch, baking powder, and baking soda: These ingredients work together to ensure that the waffles rise evenly, resulting in a light and fluffy texture.
• Vanilla
• Buttermilk (or Substitute): Buttermilk provides a tangy richness where its acidity reacts with the rising agents that tenderize the waffle batter, contributing to its moist and fluffy texture. Alternatively, you can create a simple substitute using whole milk and a teaspoon of white vinegar or lemon juice.
• Other ingredients: egg, vanilla, oil, and sugar
• Slivered almonds and crushed walnuts: feel free to grind up if you want, but I like to leave them larger for texture

How to Make Homemade Multi-Grain Waffles

Step 1: Soak the oats in buttermilk to soften them. Meanwhile, combine the dry ingredients in a bowl.

Step 2: Once soaked, whisk the egg, oil, and vanilla into the oat mixture. Then, fold the dry ingredients into the egg batter. Allow the waffle batter to rest in the fridge for about 10 minutes.

Step 3: Preheat your waffle iron and brush it with oil once heated. Scoop the appropriate amount of batter for your waffle iron type and close the lid.

Step 4: Cook until crisp and golden brown.

Tips for Making the Best Multi-Grain Waffles

• Soak the oats first – Soaking oats in buttermilk before making waffle batter softens them, adds a tangy flavor, and enhances texture and taste.
• Don’t overmix the batter – Mix the batter until just combined. Overmixing can result in tough waffles due to gluten development in the flour.
• Let Batter Rest: Allow the batter to rest briefly before cooking. This allows the ingredients to hydrate fully, resulting in better texture and flavor in the cooked waffles.
• Preheat Waffle Iron: Ensure your waffle iron is thoroughly preheated before pouring in the batter. This helps create crisp, golden waffles with a nice exterior texture.
• Beat the egg whites separately – For a more traditional Belgian waffle batter, you can whip up the egg whites and gently fold them into the batter.

Frequently Asked Questions

Breakfast just got that much easier and tasty with these freezer-friendly whole grain Belgian Waffles. Get creative and add your favorite nuts or even chocolate chips. These waffles are family friendly and offer a lot of variety to keep breakfast interesting.

Don’t forget to add fresh fruit or a lovely freshly whipped cream, like the one in this Apple Cinnamon Crumb Cake with Brown Sugar Cream.

Check out these delicious breakfast recipes!

• Lemon Blueberry Scones
• Poached Pear Sour Cream Tart
• Blueberry Lime Sweet Crepes

Follow Ladle and Grain Facebook and Instagram for new recipes! Tag #ladleandgrain if you try a recipe!

Harvest Multi-Grain Waffles

Recipe by DiannaCourse: All Recipes, BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

This Multigrain Waffle recipe uses a variety of flours and starches to give you the perfect waffle texture that’s crisp on the outside and fluffy, bursting with a nutty flavor, on the inside.

Ingredients

• 1/4 cup old fashion oats

• 3/4 – 1 cup buttermilk, or whole milk with tsp white vinegar

• 1/4 cup whole wheat flour

• 1/4 cup all-purpose flour

• 1/4 cup white sugar*

• 3 tbsp cornmeal

• 3 tbsp cornstarch

• 3 tbsp wheat germ (optional)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 egg

• 2 tsp vanilla

• 1/2 cup slivered almonds

• 1/2 cup crushed walnuts

• 1/4 cup vegetable oil

Directions

• In a bowl, combine buttermilk and oats. Let the mixture sit for 15 minutes to soften the oats. Add the egg, vegetable oil, and vanilla extract and whisk together until well combined.
• In another bowl, mix together the flours, starches, and nuts to create the dry ingredients base.
• Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest in the refrigerator for about 10 minutes.
• While the batter is resting, preheat your waffle iron. Once heated, lightly brush the waffle grids with vegetable oil to prevent sticking.
• Spoon an appropriate amount of batter onto the preheated waffle iron according to your iron’s size and instructions. Close the lid and cook until the light indicates they’re ready or until golden brown and crisp.
• Serve immediately with fresh fruit, maple syrup, and/or whipped cream. Or, see freezing instructions.

Notes

• *In lieu of buttermilk, use whole milk mixed with white vinegar or lemon juice. All to curdle about 10 minutes.
• *Replace white sugar with equal amounts of either brown sugar or maple syrup.
• Add cinnamon and nutmeg for spice.
• Substitute your favorite nut for the walnuts and almonds. Or, add chocolate chips.