Fluffy & Fit Waffles

• 1 cup old-fashioned oats (whole grain for fiber and texture)
• 3/4 cup dry roasted and lightly salted cashews (see note 1 for best flavor, raw cashews not recommended)
• 1/3 cup melted coconut oil (see note 2, ensures crispiness)
• 3/4 cup milk (see note 3 for milk options, almond milk preferred)
• 2 large eggs (for structure and richness)
• 3 tablespoons pure maple syrup (see note 4, natural sweetness)
• 2 teaspoons vanilla extract (optional, for enhanced flavor)
• 2 teaspoons baking powder (for lift and fluffiness)
• 1/2 teaspoon salt (balances sweetness and enhances flavor)
• 2 tablespoons cornstarch (or arrowroot powder, contributes to crispness)
• 1/4 teaspoon ground cinnamon (optional, for warm spice notes)
• 1/8 teaspoon ground nutmeg (optional, for deeper aroma)
• Toppings as desired (see note 5 for topping ideas)

• 1-1/2 cups fresh raspberries (approx. 6 ounces, for a burst of fresh flavor)
• 2 tablespoons flax seeds (adds nutrients and helps thicken the smash)

• Begin by preheating your waffle iron to the desired setting. If you plan to serve waffles to a group and want to keep them warm and crispy, consult note 6 below for detailed instructions on holding them in the oven.
• Carefully add all the waffle ingredients into a high-powered blender in the order they are listed in the recipe card: oats, cashews, melted coconut oil, milk, eggs, maple syrup, vanilla extract (if using), baking powder, salt, cornstarch, cinnamon (if using), and nutmeg (if using). Blend on high speed until the mixture is completely smooth and uniform, which typically takes about 90 to 120 seconds. It’s important to scrape down the sides of the blender with a spatula once or twice during blending to ensure no oats or cashews remain chunky. The batter should have a creamy, lump-free consistency. Let the batter rest for 5 minutes to allow the oats to fully hydrate, resulting in a fluffier waffle.
• Before adding batter, check your waffle iron’s surface. If it has a nonstick coating, it’s best to avoid using cooking spray, as this can lead to a sticky residue buildup that degrades the nonstick properties over time. For waffle irons without a nonstick surface, lightly grease the plates with a bit of cooking spray or oil. Pour approximately 1/3 cup of the batter into each cavity of the preheated waffle iron. Ensure you use all the batter, scraping it out with a spatula if necessary, to get the correct yield. Most modern waffle irons are equipped with indicators (like a light or a beep) to signal when the waffle is perfectly cooked. If your appliance doesn’t have this feature, a good rule of thumb is to cook until the steam vigorously seeping from the sides significantly diminishes or stops entirely. It’s crucial not to open the iron before the steam stops, as this can cause the waffle to tear. As each healthy waffle finishes cooking, transfer it immediately to a wire cooling rack to prevent it from steaming and becoming soggy.
• Serve your healthy waffles warm, either plain or with your preferred toppings. Classic choices include a generous drizzle of pure maple syrup, a dollop of fluffy whipped cream, and a scattering of fresh fruit like sliced bananas, juicy strawberries, or a mix of berries. For an extra special touch, consider preparing the optional Raspberry Smash. To do so, while your waffles are cooking, take a small bowl and gently mash the fresh raspberries with a fork until they form a coarse, jam-like consistency. Stir in the flaxseeds, which add a nutritional boost and help thicken the mixture. Serve this vibrant Raspberry Smash atop your warm waffles, perhaps with an additional drizzle of maple syrup for extra sweetness.

Note 2: Measuring and Substituting Coconut Oil: When measuring coconut oil, ensure it is in its melted state for accurate quantities. This also helps it integrate smoothly into the batter. If coconut oil isn’t available or preferred, melted butter or ghee can be used as a direct 1:1 substitute, offering similar richness and contributing to that delightful crispy exterior.

Note 3: Milk Options for Dietary Flexibility: This healthy waffle recipe is incredibly versatile when it comes to milk choices. Any plant-based milk will work wonderfully; I personally find unsweetened vanilla almond milk to be the best for its neutral flavor profile that doesn’t overpower the other ingredients. However, feel free to use oat milk, soy milk, or even traditional dairy milk if that’s what you prefer or have on hand.

Note 4: Understanding Pure Maple Syrup: It’s crucial to distinguish between pure maple syrup and other pancake syrups or corn syrups. Pure maple syrup is a natural sweetener derived directly from the sap of maple trees, containing only one ingredient: boiled maple tree sap. Its unique, rich flavor is integral to this recipe’s natural sweetness. While honey can technically work as a substitute, its flavor tends to be much more assertive and can sometimes overpower the delicate balance of the other ingredients in these waffles.

Note 5: Inspiring Topping Ideas: While these healthy waffles are delicious on their own, a variety of toppings can elevate them further. Consider: pure maple syrup (a classic!), light and airy coconut whipped cream, a medley of fresh fruits (berries, sliced bananas, kiwi), a sprinkle of chia seeds for added nutrition, a handful of crunchy granola, warm sautéed apples or a homemade fruit compote, a dollop of homemade honey butter, or your favorite fruit jam.

Note 6: Keeping Waffles Warm and Crispy: To ensure your healthy waffles remain warm and perfectly crisp for serving, especially when making multiple batches:

• Preheat your oven to a low 200°F (95°C).
• Place a wire cooling rack on a large baking sheet. As each waffle finishes cooking and is removed from the waffle iron, immediately transfer it to the cooling rack in a single layer.
• Once transferred, place the entire sheet pan with the waffles into the preheated oven. This setup allows for optimal air circulation, preventing steam buildup and keeping the waffles crispy and warm until you’re ready to serve.
• If you’re serving the waffles immediately after they’re cooked, simply place them on a wire cooling rack directly from the iron and serve fresh.

Storage & Reheating Instructions: For storing, allow your cooked healthy waffles to cool completely to room temperature. To freeze, arrange them in a single layer on a parchment-lined tray and freeze for 1–2 hours until they are completely solid. Once frozen, transfer them to a freezer-safe bag or an airtight container, ensuring as much air is removed as possible to prevent freezer burn. They can be stored for up to 3 months. To reheat, you have several options: use the microwave for speed (though they will be softer), a toaster for maximum crispness (my preferred method!), or pop them into a preheated oven at 350°F (175°C) for a few minutes until warmed through and revitalized.

Nutrition Information (Approximate)