Oatmeal-Chocolate Chip-Coconut Milk Waffles

Saturday Mornings mean one thing in our house…homemade breakfast! My husband is the breakfast chef around here, and Saturday breakfast is a tradition we enjoy sharing with our children. I love using coconut milk in baked goods…the coconut milk gives it a wonderful fluffy texture. If you don’t have or don’t care for coconut milk, you can substitute buttermilk. (See how to make homemade buttermilk here.) This recipe yields about 5 or 6 waffles. You can also freeze these for a quick weekday breakfast. Because of the oats, these are heartier and more filling than regular waffles.

Oatmeal-Chocolate Chip-Coconut Milk Waffles

  • 1.5 C all-purpose flour
  • 1 C quick cooking oats
  • 1 TBS baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1.5 C coconut milk
  • 6 TBS butter melted (or butter substitute if dairy-free)
  • 2 TBS brown sugar
  • 1 tsp vanilla
  • 3/4 C chocolate chips (vegan if dairy free)

*In large mixing bowl mix flour, oats, baking powder, salt, and cinnamon. Set aside. In a smaller bowl, mix eggs, coconut milk, melted butter, brown sugar, and vanilla until combined. Sir into flour mixture until combined. Fold in chocolate chips.
*Spread batter onto preheated waffle iron and cook until brown and crispy. Serve immediately.
*To keep in the freezer, place parchment paper between each waffle and freeze tightly in a zip bag. Remove waffle, break in half, and put in toaster to reheat.

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