Oatmeal Waffles

I think this is my most-used recipe of all time. We literally eat these waffles every single day (well, maybe 6 days a week.) I have altered the original recipe a little bit to make them super-duper healthy and full of fiber. We double the recipe and keep it in the fridge, and it tastes better and better every day. I also recommend cooking them until there is almost no steam coming out of the waffle iron--they get quite crispy and crunchy, but are more tasty that way. We then cover them with applesauce, or yogurt and bananas and nuts, or whatever you want. (To keep them healthy, don't smother them in butter.)

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:
1/4 cup flax seed meal (ground flax seeds)

Substitute 1/2 cup wheat germ for 1/2 cup of the flour to make them EXTRA healthy

1. Preheat the waffle iron
2. Combine the dry ingredients in a medium-sized bowl.
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.
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).
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.
6. Serve hot with your chosen toppings.

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. (I actually think they taste better after the batter has sat in the fridge overnight, so I make them the night before.)