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{This post is sponsored by Blue Diamond Almond Breeze Almondmilk!}
Everyone knows the month of August is back to school, but for me, these freezer friendly whole grain waffles are also back to childhood.
Last week it was these homemade blueberry Nutri Grain bars and this week it’s freezer friendly waffles! It might be kind of odd, but I’m loving these childhoods eats, especially with everything that’s been happening in life, it’s nice to be going back to comfort foods from when I was a kid!
Growing up Eggo Waffles and Einsteins Bagels were pretty much breakfast staples…meaning my mom never ran out…hey, she needed to be able to sustain life for my brothers! Fortunately, I could get beyond waffles and bagels, with good old toast and eggs + bowls of cereal or just fresh fruit, but the boys…not so much. However, even today I’ll sometimes catch myself missing that buttery deliciousness of a good ole freezer waffle. I know, I know, like what?! But guys, come on…those waffles were kind of good. Granted, a lot of things are good when LOADED up with butter, but I do remember loving them. This is scary to admit, but my brothers probably still eat them…often.
All that said, I can’t even begin to remember how long it’s been since I had a waffle from the freezer, so my memory might be a little off.
Nevertheless, I am so happy to be bringing a much healthier, and much, much more delicious, breakfast option to the table today.
Homemade freezer friendly waffles…with whole grains, plus my favorite Almond Breeze Almondmilk. Yes, REAL food…Yeah!
The waffles are made up of the simplest ingredients. Whole wheat flour, oats, almondmilk, eggs, a little vanilla, and a pinch of cinnamon.
Simple.
Then just cook them up in a waffle iron (any shape or size works, but I love this square waffle iron). If you can’t eat the waffles right then, simply let them cool, freeze, and when ready to eat just pop them into the toaster (this is my favorite toaster, so cute). These are such a delicious option for busy mornings.
You can top these waffles however you please, but for quick mornings I love smearing them with a little butter, topping generously with fresh fruit, and drizzling with maple syrup.
These certainly are not the Eggo waffles I grew up with, but that’s A-OK because these are a giant upgrade –> hello to soft, fluffy whole grain waffles that will keep us (meaning your kids, husband, wife, boyfriends or whomever) full until lunch.
Love this!
Alright and lastly, I have something super fun to finish this post off with!
It’s giveaway time! Over the past few years I’ve partnered with Almond Breeze to bring you not only this post, but many, many others as well (see here for past posts).
Every year around this time we do a fun reader survey and giveaway! These surveys really help us to find out more of what it is that you guys, my awesome readers, want to see more of, and hear more about! Each reader who takes this super-quick survey (should take around 2 minutes) and then comes back and leaves a comment on this post will be entered for the chance to win one (1) $100 VISA gift card. Here are the giveaway details…
–> head over here and complete this quick survey.
–> then come back to this post and leave a comment telling me your favorite childhood recipe. I’m so curious to know what you guys loved as a kid!
–> I will pick a winner and shoot that person an email.
–> the survey/giveaway is open for ONE week, and only to those residing in the US (sorry everyone else!).
Ready? Set? Go…
Freezer Friendly Whole Grain Waffles
Servings: 8 8 waffles
Calories Per Serving: 385 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk
- 2 eggs
- 4 tablespoons melted butter
- 2 tablespoons honey or brown sugar
- 2 teaspoons vanilla extract
- fresh fruit, maple syrup, and whipped cream for serving
Instructions
- 1. In a large mixing bowl, whisk together the Almondmilk, eggs, melted unsalted butter, honey, and vanilla. Add the flour, oats, baking powder, cinnamon, and salt and stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 5-10 minutes.2. Preheat your waffle iron.3. Cook the waffles according to your waffle iron's directions. Serve topped with fresh fruit and maple.4. TO FREEZE: Cool the waffles completely on wire racks. Line a baking sheet with parchment paper and place the waffles in one even layer. Place another sheet of parchment over the waffles, then arrange another layer of waffles over top (see photo). Freeze 2 hours and then transfer the waffles to a freezer safe bag. To cook, add the waffles to a toaster and toast until warmed through and crisp.
Then make waffles…for breakfast, lunch, or even dinner!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk, thank you for supporting the brands that keep Half Baked Harvest cooking!
My childhood favorite was always macaroni & cheese. My mom would make it from scratch and even as a child I knew it was way better than the orange stuff.
My favorite childhood recipe is my mom’s chocolate and butterscotch chip cookies. She would only make them at Christmastime and I could eat an entire plate all by myself. Now it’s my turn to make them for the family every Christmas and it is one of my favorite parts of the holiday.
I grew up in a poor family. As my mother was raising two kids all by herself, she needed cheap, quick, and delicious recipes so that we wouldn’t end up malnourished.
My favorite recipe has no English translation as far as I know (I’m from Russia), so I’m just going to describe it.
Using a skillet, you fry onions with some oil, garlic, salt and pepper. Then you dump in ground meat (it’s usually beef, but it really could be anything). Once it’s cooked, you add tomato sauce and simmer. Then mix with pasta (shell, fusilli, penne, farfalle, whatever is in your pantry!).
It’s such a simple recipe, but it is SO good. Even though I no longer eat meat, just remembering the smell of this dish makes my mouth water =)
Such a great back to school breakfast Tieghan! So satisfying!
SO happy you like it Mary Ann! Happy back to school!
Those waffles are perfection! I can’t wait to try them.
My favorite childhood recipe is tomato soup! Well, truly any soups my mom or grandma made, but tomato is probably my all time favorite. I absolutely LOVE it! My grandma made it with lots of dill and flat leaf parsley, but she left it in a bundle so she could fish it out before serving. The flavor was so incredible.
You know I’m all about waffles and my kids would absolutely love these!
These waffles look and sound amazing! I am all about an easy make ahead breakfast that is ready to go in the mornings!
I am not Persian, but for some reason as a kid my dad picked up a recipe for a version of Persian tahdig- which is rice steamed and cooked until it develops the most perfect sticky crust on the bottom – only he used a version that used potatos on the bottom layer of the pan. The simplest ingredients…rice, butter, oil, potatoes, and salt, but combined its the perfect side dish.
http://www.mypersiankitchen.com/tahdig-with-potato/
Something like that…it’s wonderful!
So many favorites! But one that sticks out is my mom’s lasagna, which is the one I make to this day. Love it because we make it with a bolognese instead of marinara. And a bechamel sauce that makes it so creamy and delicious. Ultimate comfort food!
These are so so so prefect for the school! So excited to try them out!
elise ~ http://www.elisebythepiece.com
Spätzle! This is still a family favorite when we get together.
My favorite childhood recipe is by far my Momma’s chocolate chip cookies (aka the recipe on the back of the nestle bag ?) but they were magical. The woman had no other cooking skills whatsoever. She even burned boiling spaghetti once…
Ohhh yum! These waffles look and sound amazing! I’ve been craving homemade waffles lately so now they really need to happen. My favorite recipe while growing up was probably baked mac and cheese! I love cheesy carbs just like you haha 🙂
My favorite childhood dish is my dad’s sausage gravy. It was a simple flour, milk, and pepper gravy…no frills. And we always ate it on plain white bread. He passed away when I was little; but 25 years later, I can still remember the way it tasted. And when I make it, it only goes on white bread!
My mom’s green bean casserole!! Yes, frozen green beans, cream of mushroom soup and fried onions from a can. Yum. Food is about memories.