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.