These waffles are made totally by using oats and processing them into a flour- no other flour involved. They have a rich chocolate taste, rippled with a peanut butter batter throughout. Every month I design, test, and create recipes for the O Organics™ brand for Albertsons Safeway. My kids and I have a blast doing this, because it gives us the opportunity to test out new creations in the kitchen. This one I tested over and over again to get it perfect – the kids were eating waffles for days and loving it! This is the recipe we make over and over, and keep extras in the freezer so they have an easy snack we can heat up quickly. It doesn’t need syrup (especially if eaten as a snack); just spread a thin layer of peanut butter over the hot waffle, then top with chopped bananas and pecans. If I’m making this for company, I’ll make a peanut-butter maple syrup to drizzle over them.
Just so you know, if you find dividing the batter into two bowls too labor intensive, simple put everything in one bowl! Your waffle will be a chocolate color instead of striped, but it will still have the same delicious chocolate + PB flavor. Yum…
2 cups oat flour (you can make oat flour by putting oats into a processor and blending until a flour forms)
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons natural peanut butter
2 tablespoons 100% pure maple syrup
2 cups vanilla almond milk
5 tablespoons unsweetened cocoa powder
1/3 cup dark chocolate chips
5 tablespoons powdered peanut butter
1 small banana, chopped into chunks
1/4 cup toasted pecans
Peanut Butter Syrup (optional):
2 tablespoons pure maple syrup
2 tablespoons natural peanut butter
1. First, mix the wet ingredients and the dry ingredients separately: in one bowl, whisk oat flour, baking powder, and kosher salt. In another bowl, whisk eggs, peanut butter, and maple syrup until smooth. Then add almond milk, whisking until well combined.
2. Make a well in the center of the dry mixture, pouring the wet mixture in and stirring until everything is well incorporated. Let the batter sit for 5 minutes to allow the oat flour to absorb the liquid.
3. To make half the batter chocolate and half the batter peanut butter, divide the batter in half. Stir the cocoa powder and chocolate chips into half of the batter, until the chocolate has been fully mixed in. In the other half of the batter, stir in the powdered peanut butter. Now you’re ready to make the waffles!
4. When your Belgian waffle maker is fully heated and ready to go, spray it lightly with nonstick spray and pour in about 1/2 – 3/4 cup of chocolate batter in the center, letting it spread just a bit. Then, take a 1/4 cup of the peanut butter batter and drizzle across the chocolate batter (or make polka dots, or swirls…whatever you like to do!) Close the waffle iron and cook for 3 1/2 minutes. Waffles are done when lightly browned and the edges are crispy.
5. Remove waffle and top the center with 2 tablespoons banana chunks and 1 tablespoon of toasted pecans. Drizzle with 1 tablespoon of PB syrup if desired. Repeat for the other 3 waffles. Enjoy!
– to make oat flour, add whole rolled oats to a food processor, and process until a flour forms (it will still look a little grainy). You can make plenty of oat flour in batches and keep on hand for when you need it.
– waffles can easily be frozen. Let cool on a baking sheet, then place them in a gallon sized zip-top bag. When ready to eat, remove one and either microwave or toast in the oven on a low broil until hot.
– if no pecans are on hand, use toasted peanuts or almonds
– use this as a snack for your kids! Just cut the waffle into triangles, and they fit perfectly into their hands. We use peanut butter as a dip.
Prep time: 10 minutes
Total time: 15 minutes
Servings Per Recipe: 4
Serving Size: 1 waffle, 2 tablespoons banana chunks and 1 tablespoon toasted pecans
Calories 433, Total Fat 16.8 g, Saturated Fat 4.0 g, Polyunsaturated Fat 1.8 g,
Monounsaturated Fat 3.2 g, Cholesterol 93.0 mg, Sodium 617.6 mg,
Potassium 245.3 mg, Total Carbohydrate 61.8 g, Dietary Fiber 9.9 g,
Sugars 22.7 g, Protein 16.7 g