2 cups rolled oats old-fashioned, not quick oats
1 1/4 cups almond milk
3 tablespoons distilled vinegar
1/2 cup applesauce (recipe here)
1/2 cup almond slices
2 tablespoons granulated sugar or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
Apple slices, for serving (whatever is in season)
Place the oats, almond milk, vinegar, applesauce, almonds, sugar, vanilla, cinnamon, baking powder, baking soda, and salt in the jar of a blender. Blend until smooth, scraping down the sides of the blender jar once or twice.
Let the mixture sit for about 10 minutes to allow the oats to fully absorb the liquid.
While the batter sits, preheat your waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
Give the batter one quick pulse in the blender. Drop 1/3 cup of the batter into your waffle maker and cook for about 3 minutes, 15 seconds. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with maple syrup and fresh fruit, or whatever toppings your heart desires.
| Adapted from Kitchen Confidante