You know you’re on vacation when you’re making waffles. I always eat peanut butter chocolate oatmeal
for breakfast. Today, however, with no need to rush around and take care of errands before the work week begins, I decided to switch it up and make waffles. After preparing them I realized they are essentially the breakfast as I usually have, just cooked in a waffle maker and topped with syrup. I love the texture of oatmeal in my waffles, the sweetness of the ripe banana, and the melty chocolate chips. They were a great start to my three week winter break! Last night Alaina and I celebrated our last day by creating a meal using nothing but ingredients from our fridge and pantry. We made creamy polenta with mushrooms, spinach and onions. For dessert we baked dark chocolate brownies for 3/4 of the recommended time (our version of molten lava chocolate cake). I am looking forward to having the time to cook these next few weeks and experiment with a few new recipes ideas. More posts to follow!
1 very ripe large banana
1 teaspoon baking powder
A pinch salt
1 teaspoon vanilla extract
1 heaping tablespoon almond butter
1 tablespoon canola oil
1/2 cup almond milk
1 cup rolled oats
1/2 cup whole white wheat flour
A sprinkle of chocolate chips
Mash the banana with baking powder. Add egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently.
Add half of the mixture to a waffle maker. Cook until golden brown. Serve with maple syrup and a few more chocolate chips. Makes two large waffles or four small waffles.