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1
Preheat oven to 350 F. Line a baking sheet with parchment paper and evenly spread out the oats. Bake for 8-10 minutes, stirring halfway through, until the oats are lightly toasted and golden. Set aside to cool completely, about 5 minutes.
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2
Pulse oats in a food processor until finely ground, about 30 seconds.
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3
Preheat a Belgian waffle iron and spray with non-stick baking spray (see notes).
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In a large bowl, combine flour, baking powder, salt and pulsed oats.
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5
In a small bowl, beat the egg whites at high speed with an electric mixer until soft peaks form.
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In a medium bowl, whisk together the egg yolks, milk, melted butter, and honey until combined. Stir this into the oat mixture, and then gently fold the egg whites into the oat mixture.
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7
Pour about 3/4 cup of batter onto the Belgian waffle maker (or 1/3 cup of batter on a regular waffle maker) and cook according to manufacturer's instructions. I like my waffles nice and golden.
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8
Serve with butter (optional, but come on!) and pure Canadian maple syrup.
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Notes:
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1. Recipe adapted from Pass the Sushi's Oatmeal and Honey Waffles.
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2. This recipe can be made in a regular waffle maker too-it just makes more waffles.
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3. You can freeze any extra waffles you have and save them for later. When you're ready for them, just preheat your oven to 350 F and place the waffles on a wire baking rack and bake them for about 10 minutes before enjoying.
