Marty’s Oat Waffles

Yield: 5 waffles

Ingredients:

  • 1 cup water
  • ½ cup raw cashews
  • 4 dates or 1/4 cup date pieces
  • ¾ teaspoon salt
  • 1 teaspoon vanilla
  • 3 cups oats
  • 3 cups water

Directions:

  • Preheat waffle iron.
  • Combine water cashews and dates in blender and blend until smooth.
  • Add salt and 1-cup of water and 1-cup of oat to blender and blend again.
  • Then add one more cup of water and one more cup of oats and blend again.
  • Add remainder of oats and water and blend again.
  • If needed spray waffle iron with non-stick spray.
  • Pour 2/3 –¾-cup batter onto heated waffle iron (enough to cover entire iron).
  • Bake for 7-10 minutes or until light goes off.
  • Each waffle iron is different.
  • So set a timer but if steam stops the waffle is done.

Hints:

  • Do not use instant oats with this recipe.
  • Do not use roasted and salted nuts.
  • If you do not have dates available use 1-2 Tablespoons honey or other sweetener.
  • As the blended mixture sits, it will become thicker, and you may need to add a little more liquid and mix after every couple of waffles.
  • If more sweetness is desired, add an extra date or two.
  • If trying to lose weight, reduce amount of nuts and dates added.
  • These waffles can easily be made ahead of time and frozen. Unfreeze and use for a large crowd or for a quick meal.

 

Oat Squares


Yield: 8 servings (2 squares each)

Ingredients:

  • 2 cups raw oats
  • 2/3 cup whole wheat pastry flour or other grain flour of choice
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 Tablespoons brown sugar (optional)
  • 1/3 cup oil
  • 2-4 Tablespoons honey
  • 3-6 Tablespoons water or non-dairy milk

Directions:

  • Preheat oven to 375F.
  • Spray baking pan with non-stick spray.
  • Combine all dry ingredients in a medium size mixing bowl and stir well.
  • Make a well in dry ingredients and add wet ingredients.
  • Mix well. Add more water if necessary.
  • Batter should be stiff and follow spoon around the bowl.
  • Roll dough out on baking pan to ¼ inch thick and cut into square.
  • Bake for 15-20 minutes or until golden brown.

Serve these for breakfast topped with stewed apples.

Oatmeal Pecan Patties

Yield: 28 bite-size patties

Ingredients:

  • 1 container Tofutti Better Than Cream Cheese
  • 1 cup quick oats
  • 1 cup pecans, chopped
  • ½ cup wheat germ (optional)
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 Tablespoons nutritional yeast flakes
  • 1 teaspoon Bakon hickory smoke style yeast (optional)
  • 1 Tablespoon Braggs Liquid Aminos
  • ½ cup onion, minced and sauteed in oil
  • ¼ cup extra-virgin olive oil
  • 1 tsp. molasses

Directions:

  • Combine all ingredients in a medium size mixing bowl. Form into patties.
  • Add oil to form into patties.
  • Add oil to skillet (or use a non-stick skillet) and cook over medium heat, browning both sides of patties.
  • Or use a griddle at 350F.

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