SOMETHING SIMPLE: Crispy Pumpkin Oat Waffles

These gluten-free and dairy-free waffles are made with whole grains, almond milk, canned pumpkin, and avocado oil.

Makes 4 servings
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

1 cup unsweetened almond milk
2 tbs. chia seeds
¼ cup canned pumpkin
1 tsp. lemon juice
¼ cup avocado oil, plus more for waffle iron
1 tbs. maple syrup
1½ cups rolled oats, divided
1 tsp. baking powder
1 tsp. pumpkin pie spice
¼ tsp. sea salt

Directions

STEP 1

Whisk together the almond milk, chia seeds, pumpkin, and lemon juice in a medium bowl and allow to set for five minutes. Then add the avocado oil and maple syrup and whisk to combine.

STEP 2

Place one cup of the oats in a blender with the baking powder, pumpkin pie spice, and salt. Blend until the oats turn into a fine powder.

STEP 3

Add the oat-flour mixture to the liquid mixture and stir until all the flour is hydrated. Fold in the remaining ½ cup of oats. Let the mixture stand for 10 minutes, until thickened slightly.

STEP 4

Preheat the waffle iron to the desired setting. When it’s hot, open the iron and oil lightly. Place ½ cup of the batter in the middle of the iron and close the top. After about three minutes, transfer the waffle to a plate or a cooling rack. Repeat with the remaining waffle batter.

STEP 5

Serve hot with more maple syrup, or cool completely and place in a freezer bag to store for up to three months.

Photography: Terry Brennan; Food styling: Betsy Nelson

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