Part of this recipe is based on a classic vanilla waffle recipe, but then I substituted half of the pastry flour for oatmeal. To start with, I thought about making them 100% oatmeal waffles. I did a test and made half of my batter with just oatmeal and then I used 50/50 for the other half. I already had a sneaking suspicion that the pure oatmeal batter would stick to the waffle iron and I was right!
15 min preparation + 20 min cooking + 1 hour resting
22 waffles
Medium
| Oatmeal long-life waffles | Per waffle made with 30 g batter |
| Energy (in kcal) | 102 kcal |
| Fat (g) | 6.6 g |
| Of which saturates | 0.9 g |
| Of which unsaturates | 5.7 g |
| Carbohydrates (g) | 7 g |
| Fibre (g) | 1.6 g |
| Protein (g) | 2.1 g |
