Blueberry Oatmeal Waffles

Isa Chandra should be nominated for a nobel prize with what she's done for the Vegan movement. These waffles are a prime example as to why. The texture is incredible. Crispy from the oatmeal, carmelized from the blueberries that slightly burn during cooking, moist from the applesauce and the nutty flavor of almond milk. This is sure to be a big hit at your brunch or any morning you want a bit of decadence. This recipe makes 6- 8 inch waffles.

1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries






Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.


Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.


Cook in waffle iron according to manufacturer directions. In a 8 inch waffle iron, use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle. (They will stick if you try to cook without oil.)