Multi-Grain Waffles

I have 3 favorite types of food: Dessert (yes this one comes first), Bread (a close second), and Breakfast (depending on the day this one competes with both first and second). I have always been a breakfast eater/lover. When my mom gave me this recipe I couldn’t wait long before I just had to make it! I love everything that tastes good and is somewhat healthy. These bad boys are not only full of flavor, but a good way to get in those whole grains! Thanks mom for another great recipe!

Multi-Grain Waffles

8 servings, 2 waffles each
Active Time: 30 minutes -Total Time: 45 minutes

Ingredients:

2 cups buttermilk
1/2 cup old fashioned rolled oats
1/4 cup Chia Seed (optional)
2/3 cup whole wheat flour
2/3 cup all purpose flour
1/4 cup toasted wheat germ or cornmeal (I used cornmeal because that is what I had)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 large eggs lightly beaten
1/4 cup packed brown sugar
1 tbs canola oil
2 tsp vanilla extract

Directions:
Mix buttermilk, oats, and chia seed (if using) in a medium bowl; let stand for 15 minutes. Whisk whole wheat flour, all purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt, and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8X8 inch waffle iron) Cook until waffles are crisp and golden brown, 4-5 minutes. Repeat with remaining batter.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.