Weekends mean a homemade, hot-off-the-griddle breakfast is on the menu. If we can’t squeeze it into our busy mornings, we have it for dinner instead. Breakfast foods are some of my favorite things to eat – especially the ones that have something to do with cinnamon, sugar and maple syrup. Serving a hot breakfast on Saturday or Sunday totally makes up for the weekday assortment of cold cereal hastily eaten before flying out the door to catch that ever-so-early school bus.
This week, my kids are home from school on Christmas break, so I decided to throw in a hot breakfast as a surprise. I made waffles. Not just any old waffles, mind you, but brown-sugar cinnamon waffles. They are super tasty on their own with a little butter and maple syrup, but even better served with some blueberry maple sauce (see recipe below). I love that these waffles are filled with whole grains like oatmeal and Hodgson Mill White Whole Wheat Flour. Not only are my kids thrilled to have a delicious hot breakfast, but I can start their day off with good nutrition to boot. Let’s hear it for us Moms!
To get these waffles started, place the oats in a food processor for about 30 seconds or until they are coarsely ground. Add the flours, dried milk, cinnamon, allspice, brown sugar, salt, baking powder and baking soda to the food processor and give the whole thing a quick whirl until everything is mixed together.
In a large bowl, whisk together the eggs, buttermilk and whole milk. Add the flour mixture and whisk just until everything is combined. Lumps are perfectly acceptable.
If you’re like me, you have forgotten to whisk the melted butter into your batter (my daughter is the whisker this morning) before you added the flours. You can add the butter to the wet mix or live life on the edge and add it after the flours are on board. It doesn’t make a big difference when it gets mixed in—just don’t forget it.
Spray your hot waffle iron with cooking spray and begin making waffles.
While your waffles cook and become wonderfully golden brown and crispy, make some blueberry-maple sauce. The name sounds fancy, but it’s really easy to put together.
Get a small saucepan and toss in a handful or two of fresh or frozen blueberries, about two cups. Add two tablespoons of pure maple syrup and a tablespoon of orange juice, from the carton or fresh squeezed. Bring the blueberry mixture to a gentle boil then reduce the heat and simmer for about two minutes (or until your waffles are done). You can puree the blueberry mixture in a blender, or you can do what I did and just ladle the syrup as-is on top of the waffles. My kids couldn’t wait any longer for me to get breakfast on the table, and I like the way the whole blueberries kind of burst in my mouth as I eat them with the waffles. Yum!
You can freeze any leftover waffles. Let the waffles cool completely, put them in a freezer bag and stick them in the freezer for up to three weeks. To reheat, toast the frozen waffles in a toaster or bake in a 350o F oven for about 10 minutes or until heated through. The blueberry sauce can be refrigerated in an airtight container for up to four days.
Spice up your weekday or weekend breakfast routine by making some brown-sugar cinnamon waffles with blueberry-maple sauce.
They will make your children, spouse and/or holiday guests happy to come to the table for a homemade, sit-down breakfast and you get to enjoy serving everyone a delicious, nutritious way to start the day. Make sure to save a few waffles for yourself. Happy Holidays! Enjoy!
Brown Sugar Cinnamon Waffles with Blueberry-Maple Sauce
To begin, put the oats in a food processor and mix until coarsely ground, about 30 seconds. Add the flours, milk powder, cinnamon, allspice, brown sugar, salt, baking powder and baking soda and process until everything is well-combined.
Whisk together the buttermilk, milk, eggs and melted butter in a large bowl. Add the flour mixture and whisk until it is well-combined. Lumps are perfectly acceptable.
Spray a hot waffle iron with cooking spray and start baking waffles according to your waffle iron’s directions.
If you have any leftover waffles, you can freeze them to eat later. Let the waffles cool completely, put them in a freezer bag and freeze for up to three weeks. To reheat, toast the frozen waffles in a toaster or bake in a 350o F oven for about 10 minutes or until heated through.
- 2 cups fresh or frozen blueberries
- 2 Tablespoons pure maple syrup
- 1 Tablespoon orange juice, either fresh or from the carton
Put blueberries in a small saucepan with maple syrup and orange juice. Bring to a gentle boil and reduce the heat to simmer. Stir occasionally and cook for about two minutes. Serve the sauce as-is or puree in a blender until smooth. Serve warm over brown-sugar cinnamon waffles. The blueberry-maple sauce can be refrigerated in an airtight container for up to four days.
Adapted from Make-Ahead Meals Made Healthy: Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment’s Notice by Michele Borboa