gingerbread spiced oat waffles

gingerbread spiced oat waffles

fa la la la la la la laaaaaawaffles.

i’ve been knee-deep in christmas cookie batter, twinkly lights, mariah carey at her festive greatest, and sifting through batch after batch of gingerbread waffles. i’ve been sipping jingle bell themed cocktails, hanging baubles, purchased my very first christmas fleece onesie (its bright green with strings of lights and fake spruce branches and yes it is as amazing and hideous as it sounds.) if i’m being honest with myself, christmastime me is the best version of me and i’m not even a little bit ashamed that my insides are probably 75% gingerbread at this point because I tested this waffle recipe so many times. they’re dense and chewy from the oat flour, wintery warm-spicy, and just sweet enough - exactly how a soft gingerbread cookie should be.

if a holiday brunch is your thing or if you need a little breakfast merriment to tide you over until next week, add these to the top of your list! (and check it twice.)

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gingerbread spiced oat waffles
makes 12 mini waffles
prep time: 5 minutes
cook time: 15 minutes

4 eggs
1c dates, pitted and soaked in hot water to rehydrate
1/2c pumpkin puree
1/2c maple syrup
1/4c almond milk (or other dairy-free milk)
1tsp vanilla extract
2c oat flour (blend 2c rolled oats in the blender for 10 seconds, and you’ve got oat flour!)
2tsp baking powder
3tsp cinnamon
2tsp ginger
3/4tsp cloves
3/4tsp nutmeg
1/2tsp salt

blend the wet ingredients in a high-speed blender until mostly smooth. then add the dry ingredients, and blend again until incorporated. you’ll have a decent amount of texture from the oat flour and that is a-ok!

heat and spray a waffle iron to medium-high. pour 1/3c of the batter and cook until done. place the cooked waffle on a cooling rack; this will help it stay crispy! spray and repeat until all the batter is used.