thick oatmeal waffles never do me wrong. step away from the syrup! ::::
I’m not a fan of sweet breakfasts. I’m not sure what happened to turn my favor from bowls Fruit Loops to soft scrambled eggs, but for most of my adult life, I can’t remember wanting anything sweet for breakfast. When was I noticeably pregnant with Peach in 2007 (!) and had a weekend off from work, Eat and I went to The Bongo Room for brunch. I turned away from the salt and tried the sweet on a whim. Try the pancakes! everyone said. The cinnamon! The syrup! Something with bananas! If I’m remembering correctly, I ordered something touted as a Dr. Seuss pancake flight. There were four mini stacks of pancakes, each with a different theme: a bright green dried coconut, sugary icing, and peanuts; a Yertle the turtle (chocolate/pecan/caramel) ensemble; an almost neon pink icing with Swedish fish candies; and some jam/syrup/cotton candy topper.
You know what, I’m going to hunt for that photo. For posterity. (And to adjust my memory.)
Yup, pretty much spot on except I can’t remember the four Seuss characters who were being highlighted except for Yertle. This is an example of I don’t remember what was said or what I read, but I remember how the pancakes made me feel. God, it was a gestational diabetes horror story. Though I wasn’t diagnosed with gestational diabetes on that pregnancy, it could have been close to pushing me over the edge.
I couldn’t finish most of the meal and I felt sick afterwards. Now, I make few exceptions for sweet breakfasts, like a tart fruit pie or crisp, where I can taste the fresh fruit over sugar. Oh, stroopwafels don’t count as waffles or breakfast. They are simply cookies and I will eat a dozen in one sitting. Because, caramel!
These much-less-sweet blueberry oatmeal waffles fit the bill for breakfast these days, and could have then. The recipe is a cross between a little crispy on the outside and soft and fluffy on the inside, my idea of a perfect waffle. My family may still insist on drizzling maple syrup all over these (too Seussy for me), but the tart pops of blueberries are enough sweet for me, and even better with extra butter. I make exceptions for butter anywhere, salty or sweet.
Step away from the sugary Seuss abyss! Try these blueberry oatmeal waffles without added sugary sweetness.
One year ago: cranberry-orange relish
Two years ago: marbled pound cake
Three years ago: chimichurri sauce
Four years ago: salmon salad with roasted beets
Five years ago: savory one-minute steel cut oatmeal, green tea ginger beer, and pregnant pig bread
Six years ago: crockpot spinach dip
Seven years ago: pandan-coconut-blueberry popsicles and homemade chewy fruit snacks
Eight years ago: za’atar spiced beet dip with goat cheese and marinated manchego
Nine years ago: breakfast casserole and pasta with pork, pine nuts, and olives
- 1⅓ cups all-purpose flour
- ⅔ cup quick-cooking or old-fashioned oatmeal, uncooked
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 1⅓ cups 2% to whole milk (buttermilk works here too -- If the buttermilk is extra thick, I add a little more to thin out the batter)
- 3 tablespoons melted butter
- large handful of fresh blueberries
- oil or butter, to brush pan
- In a large bowl, stir together flour, oatmeal, sugar, baking powder, and salt. Set aside.
- In a separate, smaller bowl, beat eggs, then beat in milk and melted butter.
- Add the milk mixture into the dry mixture and stir until just combined. Allow to sit for 5 minutes.
- Stir in blueberries gently.
- Meanwhile, heat up your waffle iron. When hot enough, grease with a bit of butter/oil. Pour/plop batter onto pan (how much at a time will depend on the size of your pan), close lid, and bake according to timer.
- Serve with extra butter and without syrup. Buuuut, if you really have to, use the syrup.
