Keep those pop tarts and store-bought freezer waffles on the shelf! These instant waffles take 30 minutes to make in bulk on a Saturday, and they are a lot healthier and much more filling. And your kids will love them!
You will be throwing oatmeal, blueberries, and whole grains down their throats without as much as a protest. And if you pour some raspberry lemon puree over the top, you’ve just added loads of antioxidants and Vitamin C to their day without so much as a whine. You are such a SNEAKY parent!
The best part is you can make extra and freeze them for use during the week. Just pop them in the toaster to heat them up and you’ve got instant waffles.
Blueberry Oatmeal Waffles
Ingredients
- 1 cup of multigrain pancake mix
- 1 cup frozen blueberries
- 1 cup uncooked rolled oats
- 1 ¼ cups water
Instructions
- Mix together ingredients.
- Coat the waffle iron in oil.
- Allow batter to cook all the way through.
Notes
I like to use raw maple syrup because of the natural sugar, the truckload of minerals and vitamins, and the unadulterated rich taste. It also happens to have the fewest calories of all the natural sugars. In case you care.
If you want to change things up, you can substitute blueberries with chopped up apples. Just make sure to skin them first, and add a little cinnamon and chopped walnuts for fun.
If you want to change things up, you can substitute blueberries with chopped up apples. Just make sure to skin them first, and add a little cinnamon and chopped walnuts for fun.
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