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Though a heaping bowl of hearty cereal or homemade granola doused in cool hemp milk hits the spot first thing in the morning during the summer, the fall brings on my hearty cravings for solids and warmer foods. As a kid, warm bagels and those toaster waffles were my quick go-to for a quick breakfast before school. Unfortunately, I didn’t realize how little nutrition those pre-packaged options provided.

 These days I make my own whole wheat and oat waffles (all with ingredients I can pronounce!) for an even more filling breakfast. I often eat these out of hand - spread with nut butter and a sprinkle of cinnamon or some all-fruit spread when I am craving something sweet. But for a little more indulgence, I whip up a nutty maple syrup (recipe also below). The slight change to ordinary maple syrup cuts the sugar drastically, provides more nutrients and healthy fats, and adds staying power to the breakfast for my whole family.

 Easy Freezin’ Whole Grain Vegan Blender Waffles

 Since these waffles are vegan, and a bit lower in gluten than your average waffle, they can stick if your waffle iron isn’t well greased. I use a Misto oil sprayer to give it another spritz between batches.

 1 Cup Oats (I use rolled, but any cut will do since you are blending them)

1 Cup Whole Wheat Pastry Flour

1 Tablespoon Cornstarch

1/4 Teaspoon Salt

3/4 Cup Original or Vanilla Hemp Milk, plus additional if needed

1/4 Cup Unsweetened Applesauce

2 Tablespoons Oil (I use extra-light olive oil)

2 Tablespoons Maple Syrup

2 Teaspoons Baking Powder

 Combine all ingredients except for the baking powder in your blender and whiz away until relatively smooth. Add the baking powder and give it a quick blend, just to combine. Let that sit for 10 minutes to thicken while you heat up and grease your waffle iron. Prepare waffles according to your waffle iron instructions. If the batter becomes to thick at any time, quickly blend in a little extra hemp milk, 1 tablespoon at a time.

 Prefer waffles with eggs? - You can sub the applesauce for 1 large egg if you desire.

 Waffle iron note - I usually let the waffles cook for a couple extra minutes after the light clicks on for my waffle iron (a cheapy). In general, if I still see a lot of steam coming out (which is usually still going on when the light clicks “ready”), I assume there is still a bit too much moisture and give them some more time.

 Freeze ‘em – Feel free to double this batch (or make two batches if your blender is petite) and freeze the leftover waffles. To do so, simply let them cool completely on a wire rack. Then place them in a zip top freezer bag and pop them in! I use the large freezer bags and stack them 2 high, four in a square, and lay flat on a freezer shelf. To prepare, simply pop in the toaster and enjoy a hearty breakfast on a busy morning!

 Yields 4 servings

 Nutty Syrup

 After watching my husband drench his waffles in maple syrup, I realized he was consuming way too much sugar and not enough protein with his “treat” breakfast. So I created this blend, which still pours nicely, offers more nutrients, is much richer, and fortunately, he likes it even better!

 1/4 Cup Your Favorite Nut or Seed Butter (Peanut, Almond, Cashew, Sunflower, etc.)

1/4 Cup Maple Syrup

2 to 4 Tablespoons Original or Vanilla Hemp Milk

1/4 Teaspoon Cinnamon (optional)

Pinch Salt (if using unsalted nut butter)

 In a small bowl, or even in your blender, whisk together nut/seed butter, maple syrup, 2 tablespoons of the hemp milk, and the cinnamon and salt, if using. If too thick for your liking, whisk in additional hemp milk until it reaches your desired consistency.

 Yields about 4 servings 

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