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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!
freezer friendly waffles are my jam! I’ll be saving this for meal prep!
Hey Tieghan,
These look lovely! Haha I just made freezer waffles for my mom and step-dad before returning to college. I had trouble with the waffle maker and recalled wanting to get a nice one (recommended by Alton brown on good eats) that looks just like yours. 😉
Also, I did the survey! ?
I think my favorite childhood recipe is my mom’s chicken and potato soup (haha like chicken noodle soup but with russet potatoes). My last night at home (two days ago), my mom made a batch for herself (with some bread I made) while I made her birthday tiramisu! Although I’m vegan now (wooh!) and couldn’t have any soup, just the smell of it made me smile as we talked all evening.
I hope you’re doing ok and these waffles cheer you up (maybe with some hot chocolate? ?)!
Best,
K
Ohhhhhh those chocolate chip cookies of my childhood!! YUM! My grandma used to bake them for us and we couldn’t get enough! Love them passionately to this day! :-))
My favorite childhood recipe was my mom’s Texas sheet cake, basically a baking sheet pan full of chocolate cake with homemade chocolate icing on top (and maybe a scoop of vanilla ice cream on the side!)
My childhood favorite is my mom’s apple crisp. I remember trying to eat the topping before it went on the crisp 🙂 Chicken fajita night was pretty popular too…mmm mexican!
survey complete and my favorite childhood recipe would be these simple bean burritos my mom would make, nothing fancy, just good food memories 🙂
My grandfathers soft molasses cookies we also had homemade root beer. Super wonderful.
No bake cookies!
Hello,
I love your recipes! Since I am Spaniard, some of my childhood recipes might be difficult to explain.
I do have a suggestion: I’d love to see the calories+proteins+carboh of each recipe.
It would help so much… specially when preparing them for ill children!
Thanks for all your suggestions and recipes!!! ❤️
Yum, yummmm, yummmmmmm! On a waffle kick and made these this morning! All of a sudden brought me back to elementary school days and eating those beloved frozen Eggos- used to like them even without toasting them! These are about 1000x better but reminiscent of the taste of nostalgia. Thanks Tieghan- another keeper- and kept me full til lunch as promised! Butter, maple, and out the door perfect for sure!❤️
I’m coming over for breakfast! These look epic. Oh, I suppose I’m supposed to make them myself. FINE.
OMG! These look divine! I love waffles and my mouth is watering! I love almond breeze milk so I use it all the time! My favorite childhood comfort food was my mother’s shepherds pie! She would make her own cream of mushroom sauce to put in the meat, with onions, and garlic, then saute the vegetables with butter and salt and pepper. Cover the top with creamy mashed potatoes, top with cheese and bake! Eat it with some crusty bread to soak up the sauce…one word…AMAZING!
My favourite childhood meal was fried pork chops and macaroni and cheese [You guessed it; I am from the South!]. Now that I am a vegan the chops are out, but the creamy mac and cheese [made with almond milk, of course] is still a fave!
Thanks for such great recipes.
Love waffles! I don’t eat them nearly often enough. Your photos are tempting me. 🙂
Fav childhood recipe? My mom is a wonderful cook, she’d make a big pot of spaghetti sauce on the weekends. She’d add meatballs and pieces of lean pork to braise in the sauce all day. They’d come out so tender, and served them with spaghetti. So good!