Freezer-Friendly Whole Grain Waffles Recipe
These Freezer Friendly Whole Grain Waffles are a wholesome and nutritious breakfast option made with white whole wheat flour and oats. Perfectly spiced with cinnamon and naturally sweetened with honey or brown sugar, these waffles are easy to prepare, freeze, and reheat for a quick and delicious morning meal. Ideal for busy mornings, they pair wonderfully with fresh fruit, maple syrup, and whipped cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk
- 2 eggs
- 4 tablespoons melted butter
- 2 tablespoons honey or brown sugar
- 2 teaspoons vanilla extract
For Serving
- Fresh fruit
- Maple syrup
- Whipped cream
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the almond milk, eggs, melted unsalted butter, honey, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: Add the white whole wheat flour, old fashioned oats, baking powder, cinnamon, and salt to the bowl with the wet ingredients. Stir gently until just combined; the batter should be slightly lumpy. Let the batter rest for 5-10 minutes to allow the oats to soften and the batter to thicken.
- Preheat Waffle Iron: While the batter rests, preheat your waffle iron according to the manufacturer's instructions to ensure perfect cooking temperature.
- Cook Waffles: Pour the batter onto the preheated waffle iron and cook each waffle according to your waffle iron's directions until golden and crisp. This usually takes about 4-5 minutes depending on your appliance.
- Serve Fresh: Serve the waffles warm topped with fresh fruit, maple syrup, and whipped cream as desired for a delicious breakfast treat.
- Freeze Waffles: To freeze, allow waffles to cool completely on wire racks. Line a baking sheet with parchment paper and arrange the waffles in a single even layer. Cover with another sheet of parchment, then place a second layer of waffles on top. Freeze for 2 hours until solid.
- Store and Reheat: Transfer the frozen waffles to a freezer-safe bag or airtight container for long-term storage. To reheat, simply toast the frozen waffles in a toaster until warmed through and crisp for a quick breakfast.
Notes
- Use white whole wheat flour or whole wheat pastry flour for a lighter texture.
- The batter can be slightly lumpy; overmixing is not recommended.
- Letting the batter rest allows the oats to absorb liquid and the waffles to be tender.
- Cool waffles completely before freezing to prevent sogginess.
- Waffles freeze well for up to 1 month.
- Reheat waffles in a toaster for best crispness instead of a microwave.