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1
Melt 1 tablespoon of the butter in a large saucepan over medium heat.
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2
Add the oats and cook, stirring frequently, until theyre browned and smell deeply rich and toasty, 8 to 10 minutes.
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3
Remove the saucepan from the heat and carefully pour in the water; the water will steam and sputter, so use caution.
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4
Bring the mixture to a boil over high heat, and then turn down the heat to maintain a simmer; the oatmeal should smell remarkable, with an aroma of freshly ground peanut butter.
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5
Cook, stirring occasionally, until the oats have absorbed the water and the oatmeal is thick and creamy, about 3 minutes.
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6
Transfer to a medium bowl, add the remaining 5 tablespoons butter and the brown sugar, and stir until fully incorporated.
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7
Stir in the buttermilk.
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8
Set the mixture aside to cool slightly, about 10 minutes.
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9
If you plan to hold the waffles and serve them all at once rather than one at a time hot off the waffle iron, preheat the oven to 225F and set a large wire rack on a large, rimmed baking sheet.
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10
Preheat your waffle iron.
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11
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and baking soda until well combined.
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12
Whisk the beaten eggs into the oatmeal mixture.
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13
Pour the oatmeal mixture into the dry ingredients and fold gently with a rubber spatula just until the batter is evenly moistened.
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14
Pour a generous 1/2 cup of the batter (or the waffler manufacturers recommended amount) into the center of the waffle iron.
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15
Use the rubber spatula to spread the batter to about 1/2 inch from the wafflers edge.
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16
Close the lid and bake the waffle to the desired doneness.
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17
Remove the waffle and serve it immediately before baking the remaining batter.
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18
Or set it on the wire rack and slide the baking sheet into the oven to keep the waffle warm.
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19
Bake the remaining batter, transferring each waffle to the rack in the oven.
