I have such fond waffle memories from childhood: my best friend Becca's mom made waffles on weekends, and when the batter blurped out the sides of the waffle iron, she'd yell "Girls! We got Trouble! Come and get your Trouble!" To this day, I always pour in a little too much batter so I can be sure to have some Trouble to share with my girls.
With this vegan, gluten-free recipe, it works best to make it the night before so the oats can absorb the liquid and the flavors can stew for a few hours. I make mine in a gallon Stasher bag or plastic bag and leave it in the fridge until the waffle maker is ready to sizzle the next morning. It's so easy it's practically criminal.
- 4 cups quick rolled oats
- 4 cups almond milk or oat milk
- 1/4 cup cornmeal
- 1/4 cup organic sunflower or safflower oil (grapeseed and avocado work too)
- 2 tsp vanilla extract
- Dash of salt
- Squeeze of lemon
You can mix it up a little by adding some cacao powder (leave out the lemon if you do) or adding fresh or frozen berries to the mix. Or you can get creative and add your own accessories, like honey, almond butter, or organic ghee.
Let the mixture sit overnight, and your batter is ready to go. Add 1/3 to 1/2 cup to an oiled waffle iron, and cook according to preference. We made them at a staff meeting a few months ago, and I'm not sure my crew heard anything I said. I'm also not sure I said anything, except "Mmmmmm, waaaaafffffles."
Hope you LOVE this recipe. We definitely do!
With love and Trouble from us to you,