I’m thrilled to partner with Wicked Joe, an organic and fair trade coffee company, to bring you this story and recipe. Thank you for supporting the brands that support The New Baguette!
When we’re young, we tend to think of Love with a capital L as a collection of grand gestures. Falling in love at first sight with a stranger in a coffee shop. The heartfelt proclamation of love. A passionate embrace under the stars. There’s a prince, a horse… Anyway, you know the deal.
But fairy tales rarely tell us what happens after – the six months, one year, or five years that follow the three big words. What happens after two people move in together, and the honeymoon phase is over. Well, I’ll tell you what: a lot of hanging around the house in sweatpants and binge-watching TV shows, a decent amount of complaining about work and/or family, and asking each other what you want for dinner until one of you dies. Needless to day, skimpy lingerie and jewelry exchanges are rare. (Or is that just my house?)
This isn’t to say that two people will love each other less in five years than they did on day one – it’s just a different, deeper kind of love. It’s a partnership built on mutual understanding, being accepted as you are, and knowing you can always count on your person.
Having been in the same relationship for over half a decade now, I tend to think Love is actually a series of small and seemingly uneventful events. It’s sharing a beer at a local dive bar on a random Tuesday. It’s doubling over in laughter at the laundromat because of an inside joke. It’s the look you give each other across a crowded party that says, “Can we go home yet?”, and your person subtly nods in a way that says, “I thought you’d never ask.”
I’ve never been a fan of Valentine’s Day because I find forced romance cliché. What’s special about getting a box of chocolates on the same day that everyone else gets a box of chocolates? What’s romantic about an overpriced prix-fixe menu in a restaurant where dozens of other twosomes are being treated to the exact same evening as you? Especially if it falls on a weeknight.
That’s why I prefer to reserve the festivities until the weekend, when we can spend a whole day together. In my humble opinion, one of the most special ways to celebrate V-Day is by enjoying a nice drawn-out breakfast together. And in our house, that means waffles and a big pot of coffee.
These oat waffles are our go-to. The recipe is slightly adapted from one by Dawn Perry, a former teacher of mine, the current Food Director at Real Simple, and all-around awesome gal. The batter contains rolled oats. After you let it stand for 15 minutes, the oats pretty much dissolve into the batter, so you don’t really feel them in the final product. It also contains yogurt, which gives the waffles a slight tang and airy texture. This recipe is perfectly scaled to make four Belgian waffles – enough for breakfast for two. You can easily double it, though, if you want more waffles to snack on later or if you’ve used your love to create smaller, cuter humans who live with you and are hungry, too.
Now about the toppings. I don’t know about you but when I see plain waffles drizzled with just syrup in cookbooks/magazines, I want to call bullsh*t. How boring is that? No waffle or pancake in our house goes without a dollop of yogurt (dairy or vegan) or sour cream, as well as some fruit, and any other fun stuff we can get our hands on (toasted nuts, peanut butter, orange marmalade, you get the idea…). Who’s with me? Since this is a special-occasion breakfast, I’m sharing two of my favorite ways to kick these oat waffles up a notch: an easy blueberry sauce and shiitake ‘bacon’, all of which you can eat separately or together.
Lastly, you gotta have coffee, and I’m so excited to partner with Wicked Joe on this post. It’s a certified organic and Fair Trade™ roastery based in Maine that works directly with coffee farming communities around the world. Their Breakfast Blend is nicely balanced with a hint of milk chocolate and is great to sip alongside my favorite oat waffles.
Happy Valentine’s Day!Print
These easy and delicious oat waffles are made with rolled oats, whole wheat flour, and yogurt. The blueberry sauce and shiitake ‘bacon’, can eat be eaten separately or together for a sweet-savory treat.
For the Toppings:
- 10 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- 1 ½ cups fresh or frozen blueberries
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon maple syrup (or granulated sugar), plus more to serve
- 1 teaspoon vanilla extract
- 2 tablespoons chopped toasted walnuts
For the Waffles:
- ¾ cup whole wheat pastry flour
- ¼ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg
- ¾ cup whole milk plain yogurt* (grass-fed, if possible), plus more to serve
- 2 tablespoons melted coconut oil, plus more for the waffle iron
- 1 teaspoon granulated sugar
- Preheat the oven to 375ºF.
- Place the mushrooms on a baking sheet, drizzle with the oil and salt, and toss to coat evenly. Arrange in a single layer, and roast until browned and crispy, 15-20 minutes, tossing once halfway through cooking. Remove from the oven and set aside; the ‘bacon’ will crisp up as it cools.
- Meanwhile, in a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt. In a separate small bowl, whisk together the egg, yogurt, coconut oil, and sugar. Pour the egg mixture into the flour mixture and stir just until combined using a rubber spatula. (The batter may be slightly thicker than average). Let stand for 15 minutes.
- Meanwhile, place the blueberries, lemon juice, maple syrup, and vanilla in a small saucepan over medium heat. When the blueberries release their juice and the mixture starts to simmer, reduce the heat to medium-low and simmer until the blueberries are mostly broken down, about 5 minutes. Taste and add more maple syrup if desired.
- Heat a waffle iron according to the manufacturer’s directions and coat lightly with coconut oil. Spoon the batter into the waffle iron to make 4 waffles and cook until nicely browned (this takes 3-4 minutes in my waffle iron). If not eating the waffles right away, keep them warm in a low temp oven.
- Serve the waffles warm with the shiitake ‘bacon’, blueberry sauce, yogurt, maple syrup, and walnuts.
- *If using Greek yogurt, thin it out with 2 tablespoons of water.
- Leftover waffles can be refrigerated and reheated in a toaster or toaster oven.
- Serving Size: 2 waffles with toppings
- Calories: 695
- Fiber: 8.7
- Protein: 23.5