Multi-Grain Waffles for Two

I’ve been trying to be more like Fergie lately. You know, the whole “up in the gym, just workin’ on my fitness” thing. So when I wanted waffles for Sunday breakfast, I figured I’d look for one packed with oats and protein and all that good stuff. And on top of all that, the brown sugar makes you totally doubt the need for syrup. So there you go!

These waffles are healthy, but don’t hold it against them. They are go-od.

Next time I make these, I think I’ll mash up the berries so the juices get all up in the waffle nooks.

Multi-Grain Waffles for Two {makes 4 waffles}
Recipe adapted in half fromĀ Eating Well


  • 1 cup buttermilk*
  • 1/4 cup old-fashioned rolled oats
  • 1/3 cup whole-wheat flour
  • 1/3 cup all-purpose flour
  • 2 T cornmeal (or toasted wheat germ)
  • 3/4 t baking powder
  • 1/4 t baking soda
  • 1/8 t salt
  • 1/2 t ground cinnamon
  • 1 egg, lightly beaten
  • 2 T brown sugar
  • 1 1/2 t canola oil
  • 1 t vanilla extract
  • fruit, for topping

* If you don’t have buttermilk pour 1 tablespoon lemon juice in the bottom of a 1-cup measuring cup and fill to the top with milk. Set aside for a few minutes then use.


  1. Mix buttermilk and oats in a medium bowl, let stand for 15 minutes.
  2. Meanwhile, whisk the whole-wheat flour, all-purpose flour, cornmeal (or wheat germ), baking powder, baking soda, salt and cinnamon together.
  3. Whisk the egg, sugar, and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula until just moistened.
  4. Coat a waffle iron with cooking spray and preheat. Spoon enough better to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
  5. Top with fresh fruit and a sprinkle of powered sugar.

I over-filled the waffle maker every single time. So, now you know.

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