I'm a big fan of waffles for breakfast. I'm also in love with oatmeal so when the two are combined, I'm a very happy camper. One waffle recipe in my repertoire that I make whenever I need a hearty breakfast is packed with oatmeal, flaxmeal and whole wheat flour. It's delicious and healthy but it's a powerhouse of a waffle: just one is enough to stuff your belly and power you through until lunchtime strikes.





This recipe is a bit lighter, but it still uses the best elements of the aforementioned waffle. Hints of cardamom, cinnamon and nutmeg make friends with the oats and I use coconut oil for kicks (but melted butter or plain old canola oil would be fine substitutions too). Top with fresh fruit, yogurt and maple syrup and I think we've got a fine new waffle tradition here!


Cardamom Oat Waffles
1 1/2 cup all-purpose flour
1 cup organic large-flake oats
1 tablespoon baking powder
1 tablespoon brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
a pinch of ground nutmeg
1 cup yogurt
1/2 cup skim milk
2 large eggs, beaten
2 tablespoons coconut oil, melted (melted butter or oil will work)

In a large mixing bowl, combine the flour, oats, baking powder, brown sugar, salt and spices together until well blended. In a smaller bowl, whisk the skim milk, yogurt, eggs and coconut oil. Pour the wet ingredients into the dry and lightly stir until mixed. Let mixture sit for 5 minutes.

Drop spoonfuls of the batter into the centre of a heated and lightly greased waffle iron and bake until golden brown. Top with maple syrup and fresh fruit.