Oatmeal Waffles

ingredients

1 cup rolled oats
1 cup unbleached all-purpose flour (I use white whole-wheat flour, or whole-wheat pastry flour)
1/2 cup oat bran
3/4 t. salt
1 t. baking powder
1/4 t. baking soda
2 T. sugar
1 1/2 cups buttermilk
1/2 cup water or milk
2 large eggs
3 T. unsalted butter, melted (Canola oil can be substituted)
Nonstick spray
Butter for the waffle iron
My additions:
1 cup cooked oat groats
1/4 cup flax seed meal

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1. Preheat the waffle iron
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2. Combine the dry ingredients in a medium-sized bowl.
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3. Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork until smooth. Pour this mixture, along with the melted butter, into the dry ingredients. (This is also where I add the cooked oat groats and flax seed meal.) Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don’t overmix. A few lumps are OK.
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4. Lightly spray the hot waffle iron on both top and bottom surfaces with non-stick spray, and rub on a little butter. Add just enough batter to cover the cooking surface--approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
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5. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t overbake--you want it crisp and brown but not too dark.
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6. Serve hot with your chosen toppings.
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This batter keeps well in the fridge, so you can make a double batch and have waffle batter all week long! If it gets too thick, you can thin it with some plain milk.