Soaked Oats Waffles

I have a hard time getting my children to eat oatmeal from a bowl, but they will eat their oats in waffle form any time. We've been making these waffles for a while now as they have become my family's favorite waffle recipe. They are ridiculously easy, which is why I love them. You just soak the oats overnight (which helps to reduce the phytic acid thereby making them much easier to digest), then add the rest of the ingredients in the morning, puree, and cook in the waffle maker. It's also all made in the blender so clean up is a cinch.

These come out of the waffle maker fairly firm, but once exposed to air, they will become slightly soft and a little soggy-like. My family doesn't mind this at all, but if you like a crispier waffle, you can put them in the oven for a few minutes on 350 degrees or pop in the toaster to firm them up. In fact, I usually make a double batch and toast the leftovers in the toaster for a super quick, easy, and nutritious breakfast the following day. (Or freeze leftovers and they'll last up to a month.)

Soaked Oats Waffles

1 3/4 cups gluten free rolled oats
1 1/2 cups water
1/4 cup kefir (water or milk)

1 egg
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
pinch salt

Soak oats in water and kefir in a high powered blender overnight.

In the morning, add egg through salt. Puree.

Pour into a preheated Belgium waffle maker and cook according to manufacturer's instructions.

Enjoy immediately with butter and pure maple syrup.

Makes about 5-6 waffles.