Opa's Oat Waffles
By Sofie Henschel
A warm, sweet aroma dances along the vinyl floor, rippling out the door. The sound of rhythmic beeping of a timer follows, mingling with the mourning doves’ insistent cooing. The clatter of kitchen tools climbs upstairs, where two are racing to get dressed. They thump down the carpeted stairs, passing their uncle’s closed door. He will likely not rise for breakfast, and they are still young enough that their giggling and sharp yelps of squabbling indignance will be forgiven if he wakes early.
Downstairs, their Oma (grandma) sits at the kitchen table on her turquoise desk chair, light framing her like a saint as it streams in from the window. Their Opa (grandpa) clomps around, washing used utensils. They greet their grandchildren with loving hugs, interrupted when Opa moves to place a batch of his waffles on the Corelle plate on the stove. The older daughter hurries to set the table with the dutiful pride of a child responsible for the special cutlery used by each diner. Both girls scurry impatiently around the living room, bickering in their boredom and hunger. Ten minutes feels like eternity to their empty stomachs until they finally take their special seats at the wooden table. Upholstered with red and pink fabric respectively, they have been boosted at the bottom to compensate for their size. Three generations reach for Opa’s waffles, debating over the order of condiments (apple sauce first, argue the children, while the grandparents reach for the maple syrup).
The first bites are soft and moist, a tanginess from the apple sauce bursting through the sweetness of maple syrup that balances the salty warmth of the batter. Micro-conversations between neighbours twirl around group discussions. The oldest daughter and her Oma lean close, her father laughing at her sister’s shenanigans. Chuckles and contented sighs ring out in the morning air, the stack of waffles dwindling as the mourning doves coo on.
Downstairs, their Oma (grandma) sits at the kitchen table on her turquoise desk chair, light framing her like a saint as it streams in from the window. Their Opa (grandpa) clomps around, washing used utensils. They greet their grandchildren with loving hugs, interrupted when Opa moves to place a batch of his waffles on the Corelle plate on the stove. The older daughter hurries to set the table with the dutiful pride of a child responsible for the special cutlery used by each diner. Both girls scurry impatiently around the living room, bickering in their boredom and hunger. Ten minutes feels like eternity to their empty stomachs until they finally take their special seats at the wooden table. Upholstered with red and pink fabric respectively, they have been boosted at the bottom to compensate for their size. Three generations reach for Opa’s waffles, debating over the order of condiments (apple sauce first, argue the children, while the grandparents reach for the maple syrup).
The first bites are soft and moist, a tanginess from the apple sauce bursting through the sweetness of maple syrup that balances the salty warmth of the batter. Micro-conversations between neighbours twirl around group discussions. The oldest daughter and her Oma lean close, her father laughing at her sister’s shenanigans. Chuckles and contented sighs ring out in the morning air, the stack of waffles dwindling as the mourning doves coo on.
Recipe
Makes 12 waffles
Prep time: 10 minutes
Cook time: 20 minutes
Notes
Ingredients
3 ripe bananas (chopped into halves)
4 cups of quick oats
2 cups of oat milk
1 tsp vanilla extract
2 tbsp vegetable or canola oil
½ tsp table salt
1 tbsp maple syrup (for sweetening)
Recommended toppings:
Unsweetened apple sauce
Maple syrup
Fresh berries
Kitchenware needed:
Large blender or food processor (if ingredients do not fit, they can be blended in portions then mixed together)
Waffle iron
Spatula (recommended)
Instructions
Prep time: 10 minutes
Cook time: 20 minutes
Notes
- These waffles are gluten free and vegan.
- Other kinds of milk (cow milk, almond milk, soy milk, etc) can be substituted in for oat milk.
- Honey or another sweetener can be used instead of maple syrup. Alternatively, the sweetener can be eliminated entirely if not wanted.
- Waffles can be kept refrigerated and reheated in a toaster or microwave for a few days afterwards.
Ingredients
3 ripe bananas (chopped into halves)
4 cups of quick oats
2 cups of oat milk
1 tsp vanilla extract
2 tbsp vegetable or canola oil
½ tsp table salt
1 tbsp maple syrup (for sweetening)
Recommended toppings:
Unsweetened apple sauce
Maple syrup
Fresh berries
Kitchenware needed:
Large blender or food processor (if ingredients do not fit, they can be blended in portions then mixed together)
Waffle iron
Spatula (recommended)
Instructions
- Plug in and turn on the waffle iron to preheat. Grease with oil or butter to prevent sticking.
- Peel the bananas and blend on high until smooth. They should look slimy, like a thick pudding.
- Add the oats, milk, vanilla, oil, salt, and sweetener. Blend until combined. The oats should be mostly crushed, but the batter will still be lumpy.
- Use a measuring cup or large spoon to pour the mixture into the waffle iron. Each waffle mold should be filled completely but not so much that the batter leaks out.
- Close the waffle iron and cook for 3-4 minutes. Do not take them out when the waffle iron signals it is done. Even if Opa heard the beeping, he always waited until the waffles were browned before taking them out. They should have a somewhat crispy, golden brown outer shell, and the inside should be more moist and a little lighter.
- While waffles are cooking, warm applesauce in a small saucepan (if using) over medium heat until it reaches a low simmer. Turn off the heat and keep covered until ready to serve.
- Repeat steps 4-5 until all waffle batter is done. Keep finished waffles in a warm place, either in the oven or under a lid.
- Serve hot with applesauce and maple syrup, preferably with a group of friends and family with a large appetite.