Gingerbread Waffles are hearty and wholesome, made with steel-cut oats, whole wheat flour and all the warming spices of the season! Serve with coconut whip for an added breakfast treat!
Prep Time:10 minutes (plus time for oats to soak)
Cook Time:15 minutes
Total Time:25 minutes
Yield:6 waffles 1x
For the partridgeberry compote:
1 cup partridgeberries (fresh or frozen)
1/4 cup cane sugar
Juice and zest from half an orange
For the waffles:
1 cup steel-cut oats, quick cooking
1 cup unsweetened almond milk
2 large eggs
1/3 cup extra virgin olive oil
1/3 cup molasses
1 cup whole wheat flour
1/4 cup coconut sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Making the partridgeberry compote:
Add the berries, sugar and orange zest and juice to a small saucepan. Bring to a low boil and let simmer until the berries have softened and the mixture starts to thicken. This will only take about 10 minutes. Be sure to stir often so the berries do not burn.
Making the waffles:
In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.
Once the oats are soaked, pre-heat the oven to 400F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).
In a medium-sized bowl, whisk together the eggs, oil and molasses. Add the oat mixture and stir until combined.
In another medium-sized bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
Add the wet mixture to the dry ingredients and stir until well combined.
Pour the batter into the silicone mold using a spoon to spread it out evenly. (The batter will be thick).
Bake for 14-16 minutes, or until the waffles are browned and firm.
Remove from oven and let cool in the mold for five minutes before turning the waffles out onto a wire rack to cool slightly before serving.
Serve warm with partridgeberry compote and coconut whip.
Store any leftover waffles (without the compote and coconut whip) in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.
These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.
You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.
If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.
If you don’t have partridgeberries, fresh or frozen cranberries are a great substitute.
To make coconut whip, refrigerate a can of coconut milk for at least 24 hours. In a deep mixing bowl, scoop out the solidified coconut milk, and using an electric mixer, beat on high for a few minutes until the milk is fully whipped.