Nug's Corner: Pumpkin Oatmeal Chia Waffles

   These waffles are great for when you want a hearty breakfast without feeling like you need your stomach split open afterwards. I use gluten free rolled oats as the flour in this recipe, mainly because I find gluten free flours to not be very nutritious by themselves (such as potato flour, etc.) However, this creates a more dense, thicker waffle much like buckwheat waffles.

   I keep the sweetness factor to a minimum in this recipe due to the fact that most people can adjust the taste according to their preferences when they eat them with syrup. Just don't go filling every nook and cranny with syrup since even 100% pure maple syrup converts to fructose, and although it is better than refined sugar, it will still raise your blood sugar levels. I also use coconut milk, oil and chia seeds instead of eggs or milk so these are perfect for vegans.

   All around, you can't really beat the combination of ingredients in these waffles with all the calcium, protein, fiber, omega's, and vitamins and minerals they bring to the table. Sure beats your dairy filled, nutrient deficient white sugar and flour variety any day!

So do yourself a solid and skip the Bisquick.

*Note: I like to wrap up leftovers in parchment paper and either freeze or place in refrigerator. They are great re-heated in a toaster oven for a quick meal!*

Recipe:

2 cups gluten free rolled oats

1 tsp baking soda

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tsp. vanilla extract

1 tbsp. chia seeds( with 3 tbsp hot water)

2 tbsp 100% pure maple syrup

1 cup organic BPA free canned pumpkin purée

1 cup unsweetened coconut milk (In Tetrapak, not a can)

2 tbsp. unrefined coconut oil, liquefied

Directions:

Pre-heat waffle iron and grease with coconut oil spray.

1.) In a high powered blender, grind oats into flour. Combine in a mixing bowl with baking soda and salt. Add in chia seeds with the 3 tbsp. hot water. Mix well.

2.) In a separate bowl, mash pumpkin puree with maple syrup, ginger, cinnamon, nutmeg, and vanilla extract.

3.) Add pumpkin mixture to dry mixture. Add in coconut milk and coconut oil. Mixture will not be runny but deliciously thick.

4.) Transfer waffle mixture to waffle iron. It will make about 4 large Belgian waffles. Be sure to spray waffle iron in between each waffle with coconut oil spray so they do not stick.

5.) Serve with 100% pure maple syrup.(Even better if it's local!)