{Breakfast Oat Waffles} – Waffles cu fulgi de ovaz

breakfast oat waffles

Funny thing – sometimes finding a recipe and tweaking it takes days, other times it takes seconds. That was the case with these oat and honey waffles – it was love at first sight – I knew I was going to make them the moment I saw the pictures Katrina from Warm Vanilla Sugar posted. It was just the right timing as my son’s been asking me to make waffles for days now. And this was just the right recipe for him considering that all my tries of making him eat oats have failed so far. In fact, they failed so hard that he doesn’t even want to hear the word – oh well, he has no idea oats were involved in this recipe, right?! And he loved every single bite of these – moreover, he preferred them simple, without extra honey or syrup – just plain, simple waffles and I couldn’t be happier watching him chewing on them at breakfast. I suppose it’s just a matter of the form they are presented to him into and not the taste itself and this was a great discovery.. just shh, don’t tell him!

So this recipe is definitely a keeper and I’m more than happy to share it with you. The only change I did compared to the original was adding shredded coconut for a boost of flavor and I’m thinking that maybe next time half of banana, mashed into the batter, would make a nice addition as well. I do think it’s a versatile recipe so go ahead and have fun with it, make your morning meal enjoyable and healthy, packed with enough nutrients for a hard and long day ahead!

Also, I feel the need to mention that I don’t have an electric waffle machine. Instead I use this oldie, but sturdy machine that goes on the stove. For those used to an electric one, this may be too tricky – it’s easy to burn the waffles if you’re not paying attention to it – which I did, of course, and got back to the kitchen only to see a cloud of smoke – I’m surprised my neighbours didn’t call the firefighters to be honest, that thick the smoke was, urgh! But I have an excuse, I went to check on my little man, eh, that makes up for it, right?!

stove waffle maker

{Breakfast Oat Waffles}
  • 100g rolled oats
  • 30g shredded coconut
  • 210g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, separated
  • 375ml milk
  • 55g butter, melted
  • 2 tablespoons honey
  • Maple syrup, honey or fresh fruits for serving
  1. Place the oats and shredded coconut in a food processor and pulse until ground and powdery.
  2. Transfer the mixture in a bowl and stir in the flour and baking powder.
  3. In a different bowl, mix the egg yolks, milk, butter and honey then pour the wet ingredients over the dry ones.
  4. Whip the egg whites with a pinch of salt until stiff peaks form.
  5. Fold the whipped egg whites into the oat batter.
  6. Heat your waffle maker and pour ½ cup up to ¾ cup of batter into the hot machine. The amount of batter needed depends on the type of waffle maker you have. Mine for instance is not even electric - it's old and used on the stove and I can't pour more than ½ cup at a time.
  7. Cook the waffles according to your machine's instructions or until golden brown on both sides.
  8. Serve with maple syrup, honey, fresh fruits or with even more butter drizzled on top. Go ahead and even combine them with savory foods, like bacon (oh, yes!), eggs or cheese.

breakfast oat waffles


{Flapjacks} – Batoane cu fulgi de ovaz


Scroll down for English!

Flapjack e cuvantul englezesc (engleza Britanica) pentru batoane cu fulgi de ovaz, batoane cu muesli sau batoane de cereale. Studiez deserturile englezesti de ceva timp si acesta pare sa fie unul din cele mai comune, desi sincera sa fiu cred ca ei prefera sa le cumpere de-a gata. Se fac foarte usor si se mananca la fel de usor. Cum altfel, cand sunt atat de bune?! Si sanatoase daca ignoram continutul de zahar si golden syrup, caruia sa fiu sincera nu i-am gasit vreun substitut in romana. Poate doar melasa, insa golden syrup e mult mai deschis la culoare, auriu, transparent si seamana la gust cu caramelul. Are aceeasi consistenta ca mierea, asadar il puteti inlocui cu miere sau faceti voi un sirop gros de caramel. In afara de zahar si sirop, flapjacks contin si fulgi de ovaz, treacle (melasa) – optional, si cateva ingrediente optionale dar care intensifica gustul – in categoria aceasta intra fulgii de cocos, fructele uscate si nucile de orice fel. Sper sa deschid cu aceasta ocazie o mini-serie pe blog – Deserturi Englezesti. Stati pe aproape pentru ca va continua cu siguranta!
  • 125g unt (82% grasime)
  • 125g zahar brun
  • 200g fulgi de ovaz
  • 50g nuca de cocos
  • 50g migdale felii
  • 1 praf de sare
  • 3 linguri golden syrup – miere
  • 1 lingura melasa (optional)
  • 1/2 lingurita extract de vanilie
  • Unt pentru uns tava
  • 50g ciocolata alba pentru ornat
  1. Se amesteca fulgii de ovaz cu nuca de cocos si migdalele intr-un bol.
  2. Se combina untul cu zaharul, siropul, melasa si un praf de sare intr-un vas cu fund dublu. se pune vasul pe foc si se topesc impreuna apoi se fierbe compozitia rezultata timp de 2-3 minute pana zaharul se topeste. Va veti da seama cand e gata urmarindu-i consistenta. Dupa cateva minute incepe sa se ingroase si isi schimba usor si culoarea.
  3. Se toarna compozitia fierbinte intr-o tava dreptunghiulara mica unsa cu unt (25×20 are tava mea) si se preseaza bine cu o lingura.
  4. Se coace la 180C pentru 20 minute sau pana cand marginile devin aurii. Se scoate din cuptor si se lasa la racit 15 minute, apoi se taie cuburi mici. Se transfer pe un platou si se decoreaza cu ciocolata alba topita.
  5. Se pastreaza intr-un vas inchis etans.
Golden Syrup
Treacle – Melasa



Flapjack is the English word for muesli bar, cereal bar or granola bar/ I’ve been doing some research lately about British desserts and this seems to be one of the most common and easiest to do. So here it is – a simple and quick recipe that tastes heavenly and it is also quite healthy (if you ignore the sugar and golden syrup that is :D). I fell in love with these, I have to say! And my family too! From 16 bars, 10 were gone in just a few hours. By evening time I managed to save just one to enjoy the next day with a glass of milk. That good they were!

The recipe is incredibly simple. It requires rolled oats, golden syrup (which can be replaced with honey), brown sugar and a tablespoon of treacle which is optional. And, of course, the delicious, rich butter to bring everything together. And from here, you can experiment with adding chocolate chips, dried fruits or nuts – I added coconut flakes and almond slices, but the sky is the limit to be honest, so let your creativity go wild and createthe flapjack of your dream!

I hope that this is just the first recipe from a mini-series I plan to add to this blog – British Desserts. Stay tuned for more!

  • 125g butter
  • 125g brown sugar
  • 200g rolled oats
  • 50g coconut flakes
  • 50g almond slices
  • 1 pinch salt
  • 3 tablespoons golden syrup (use honey instead)
  • 1 tablespoon treacle (optional – just for an intense taste)
  • 1/2 teaspoon vanilla extract
  • Butter to grease the pan
  • 50g white chocolate to decorate
  1. In a bowl, combine the oats with the coconut flakes, almond slices and salt. Set aside.
  2. In a saucepan, mix the butter with the sugar, golden syrup and treacle. Place the saucepan over low heat and cook 5 minutes until the sugar is dissolved and the mixture is thick. Remove it from heat and stir in the vanilla or any other flavorings you desire. Pour this mixture over the rolled oats and quickly mix until the oats are well incorporated into the liquid ingredients.
  3. Grease a small square pan with butter then spoon the oats mixture into the pan. Press it well with the back of your spoon and bake in the preheated oven at 350F for 20-25 minutes until it begins to turn golden brown.
  4. Remove from the oven and let it cool for 20 minutes then flip it over on a chopping board and cut into small squares.
  5. When the flapjacks are chilled, melt the white chocolate and drizzle it over the bars. Refrigerate 10 minutes to allow it to set then serve. Store the flapjacks in an airtight container up to a few days… if they last that long!