I finally made it to the Pacific Northwest for my little vacation in between jobs! We just landed in Portland, Oregon and checked in to our hotel. So far, I am really loving the vibe of the city.
I cannot wait to check out the hiking, the shops, the bridges and riverfront, and most importantly, the food scene.
We have four nights here and I already have too many activities to fit in such a short period of time. Guess we’ll have to come back. Aw shucks!
Tomorrow should be a really fun experience. I get to join my boyfriend at his job tomorrow as he works on a photoshoot in Downtown Portland. It should be really fun!
I am quickly writing this post from my hotel room before I hit the gym. So my apologies if my writing is all over the place.
Let’s get to these waffles. These Blueberry Oat Waffles. They’re really good. Not only are they delicious, but they are healthy waffles! They’re gluten-free, made with only gluten-free oat flour AND they’re packed with nutritious blueberries.
The best thing about these waffles is that they’re freezer-friendly. Meaning you can make them ahead of time and freeze them for breakfasts (or dessert) on the go!
I love how waffles can be either a breakfast or dessert. These blueberry oat waffles are ESPECIALLY good as a dessert with Perry’s Oat Cream in the flavor Blueberry Pancake.
Perry’s Oat Cream is a dairy-free, vegan ice cream dessert made solely from an oat milk base. And for my close followers, you know how much I love my oat milk. So when I heard about Oat Milk Ice Cream?! I had to try.
The brand, Perry’s Oat Cream, is really good. My favorite flavor is Snickerdoodle…it’s so. damn. good. There is no such thing as portion control for me and the Snickerdoodle flavor. But besides that flavor, this Blueberry Pancake flavor is also amazing. It consists of maple flavored oat milk ice cream with blueberries. I put a bunch of scoops on top of these blueberry oat waffles and the combination is so perfect, it is to die for.
Do yourself a favor and make these waffles and get a pint of Perry’s Oat Cream to top. You won’t be sorry.
Now time for me to go play in Portland! Hope you all enjoy the recipe!
Blueberry Oat Waffles
Ingredients
- 1 1/2 cups Oat Flour
- 2 tablespoons Coconut Sugar or regular brown sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Vegetable Oil I use olive or coconut
- 1 cup Almond Milk
- 2 Eggs
- 1 cup Blueberries fresh or frozen
- Maple Syrup to top
Instructions
- Mix together the oat flour, coconut sugar, baking powder, and salt in a mixing bowl
- In a separate bowl, beat together the vegetable oil, almond milk, and eggs
- Pour the wet ingredients into the dry ingredients and mix until smooth and there are no clumps
- Fold in the blueberries into the batter
- Heat a greased waffle iron and pour in about 3/4 cup to 1 cup of batter into the iron
- Cook the waffle for 5-7 minutes until crispy and cooked through
- Serve with maple syrup, blueberries, ice cream, or any other desired toppings
Heather
How do you think the waffles would turn out if you used an egg replacer to make them vegan?
Typically I only use the egg whites, beaten then fold them into my wet batter to give the batter some lift for baking in the waffle iron.
Thanks
leangreennutritionfiend
Hi Heather, I personally haven’t tried these waffles with an egg replacer so I can’t say for sure whether that would work…but if you do try it out, please let me know how it comes out!