In a bowl, combine the dry ingredients: flour, oatmeal, baking powder, cinnamon, brown sugar and salt.
In another bowl, whisk eggs, milk, butter and vanilla.
Add wet to dry, and mix until just combined. The mixture will be thick!
Pour batter into a lightly greased waffle iron and cook until desired colour is reached.
Serve with whipped cream and fresh fruit.
Kylee's Notes & FAQs
I use quick oats in my waffles. Old fashioned rolled oats can be used, but I recommend allowing them to soak in the batter for a little bit, and adding more liquid.These waffles take a little longer to cook than regular waffles.StorageStore in the refrigerator, and warm up in the toaster.To freeze: After they're cooked and completely cooled, layer waffles on top of each other separated by parchment, wrap tightly in plastic wrap and store in freezer zip lock bag.Don't thaw - just put in the toaster and cook until hot.Substitutions/AdditionsYou can leave out the brown sugar in these waffles, or replace them with regular sugar, honey, or even better - maple syrupYou could use oat flour (or just blast some oats in a food processor) in place of regular flour if you prefer.If you need gluten-free waffles, be sure that your oats are certified gluten-free.Almond milk, coconut milk and any other non dairy milk can be substituted if you prefer to go dairy-free.Coconut oil can be substituted for butter if you prefer.