After facebooking more with Trisha Oubre (fitness model) about how HER skinny oatmeal waffles have FOUR waffles per serving… clearly, she had a secret I did not. I got back to experimenting with my skinny oatmeal waffles this morning and came out with a new and improved recipe. This one’s especially good for people who like to eat a lot, are on a high protein diet (more than 20g of protein in this one) and don’t mind a softer texture of waffle. If you’re in this for a crispy texture, then check out my original waffle recipe.
SO, here’s my refined waffle recipe – meant to serve ONE with FOUR WAFFLES – which I’ve decided to call the skinny waffle. It’s code name is the womelette, because it’s a hybrid between a waffle and an omelette.
This is a good post workout protein/carbohydrate combination if you leave out the coconut oil – it’s best to avoid fats during the post workout recovery window because they can slow the digestion of other nutrients in your digestive system. Add a high glycemic index (sweet!) garnish like maple syrup or honey to enhance muscle growth if you’re trying to put on muscle mass.
By the way, did you know that waffles freeze well? Make a big batch of these, put them in the freezer and reheat in the toaster oven.
Skinny Oatmeal Waffles
- 5 egg whites (~1 cup)
- ⅓ cup old fashioned oats, uncooked
- 1.5 teaspoons coconut oil
- ½ teaspoon vanilla
- 1 teaspoon baking powder
- Preheat waffle iron.
- Add all ingredients to a food processor and blender. Blender until smooth.
- Pour into your waffle iron. These waffles cook faster than a traditional batter, so keep your eye on the waffle iron so they don't burn. My iron takes about 2 minutes to cook these.
- Remove from the iron, garnish and enjoy! I top mine with fresh berries that I smash or muddle.
Enjoy your Skinny Oatmeal Waffles!
This is a new favorite for my family and I – my toddler loves it, too. We use it for dipping vegetables, in wraps or sandwiches and by the spoonful. I’ve seen organic white bean hummus sold for as much as $7 per container in stores – make it yourself and save!
White beans are packed full of protein and slow-digesting carbohydrates, which are both part of a balanced diet. Extra Virgin Olive Oil adds healthy fats, too!
- 2 Cups White Beans, Rinsed (Cannellini or Great Northern Beans will both do)
- 1 Head Garlic, roasted in the oven until soft
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Water, Plus Extra to Make it Thinner for Your Blender/Tastes
- Juice of One Small Lemon
- ½ Teaspoon Cumin
- ¼ Cup Tahini / Substitute Roasted Sesame Seeds if you have a very good blender.
- Salt and Pepper to Taste
- Add all ingredients to a high speed blender and blend until creamy. You may need to add more water, depending how moist your beans were to start - otherwise, the hummus can be too thick and stop the blender from working effectively.
- Other suggestions to mix it up - Add
- /2 cup fresh Basil leaves
- Parmesan cheese
- Fresh, chopped Rosemary or thyme.
- Serving Suggestions:
- Spread on Toast or Sandwiches. I like it with tuna and ezekiel bread, to make a hummus-and-tuna-melt!
- Serve with vegetables for dipping.
- Eat with a spoon!