Go ahead and pull out that waffle iron, as these Harvest Multi-grain Waffles are about to be a new favorite for breakfast! It’s so easy to make a batch and freeze the extra waffles for a quick, on-the-go breakfast in the morning.
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 thus far.
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 either omit or reduce both of these ingredients for a less sweet option.
Top with maple syrup or fresh fruit and cream.
What ingredients are in multi-grain waffles?
For this multi-grain waffle recipe, I’ve used a few different flours and grains to not only give you great flavor but amazing texture, too.
- old fashion oats
- whole wheat flour
- all-purpose flour (double the whole wheat flour if you prefer not to use this flour)
- wheat germ (optional)
- cornstarch, baking powder, and baking soda
- buttermilk: or, whole milk with a teaspoon of white vinegar or lemon juice
- slivered almonds and crushed walnuts: feel free to grind up if you want, but I like to leave them larger for texture
- white sugar
- vegetable oil
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, and the chewy oats and almonds, chunks of walnuts, plus the nutty wheat germ make a perfect combination for these multi-grain waffles.
Have breakfast on the brain? Check out these delicious breakfast recipes!
With all the nutty flavors and the sweetness of the batter, this harvest grain waffle is sure to please. Even my picky-eater niece enjoyed them.
For this multigrain waffle recipe with nuts, I don’t usually separate the eggs. If you want to take the extra step, it offers a lighter, fluffier waffle.
To do this, separate the egg. Use a hand mixer or whisk and beat the egg whites until smooth and fluffy. Then, fold into the batter last.
Can I make waffles ahead of time?
Uh, absolutely! I always make a batch and freeze the multi-grain harvest waffles for the rest of the week.
So, how do you freeze waffles for later?
It’s quite simple. Just make your waffles in the waffle iron. I suggest making them a little on the lighter side to be reheated. Let the waffles cool completely, then wrap in wax paper and store in a freezer-safe bag or container for up to 2 weeks. They may last longer, but for best reheating results, 2 weeks.
How do I reheat precooked frozen waffles?
Heat the waffle iron and place a frozen waffle in. Close and heat as normal. I suggest cooking them lighter if freezing as to not overcook.
Another option is to reheat in a preheated 350-degree oven and bake for about 10 minutes, or until heated through. I have not tried reheating in the microwave.
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.
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Harvest Multi-Grain WafflesCourse: All Recipes, BreakfastCuisine: AmericanDifficulty: Easy
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.
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
2 tsp vanilla
1/2 cup slivered almonds
1/2 cup crushed walnuts
1/4 cup vegetable oil
- Combine buttermilk and oats. Allow to sit 15 minutes.
- In a medium bowl, combine dry ingredients: flours, starches, and nuts.
- Whisk together buttermilk and oats mixture, egg, vegetable oil, and vanilla.
- Add dry to wet and combine. Do not over mix.
- Allow batter to rest in the refrigerator for about 10 minutes.
- Heat waffle iron. Once heated, brush with vegetable oil.
- Scoop appropriate amount of batter for your waffle iron type and cook until light comes on.
- Serve immediately with fresh fruit, maple syrup, and/or whipped cream.
- *In lieu of buttermilk, use whole milk mixed with white vinegar or lemon juice. All to curdle about 10 minutes.
- *Replace white sugar for brown sugar.
- Add cinnamon and nutmeg for spice.
- Substitute your favorite nut for the walnuts and almonds. Or, add chocolate chips.