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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!
Broccoli casserole! I even asked for this for my birthday…every year:)
Filled in the survey! My favorite special request food was banana cream pie. My mom made all the componenets from scratch. So delicious!
I took the survey. I loved making cinnamon and sugar pancakes.
A regional item that came over from Cornwall England to the upper peninsula in Michigan that the miners wives made, called Pasties. My Grandma made them during Depression era and taught my Mom, who made THE best version. Fortunately before she passed, I spent a day in the kitchen learning how to make them too. Flaky homemade pie crust that is filled with stew meat, potatoes, onion (and traditional recipe has rutabaga’s) and just S & P to season. I still use the meat grinder from Mom to grind the mixture. Filled generously -sprinkle with pats of butter, crimp into a turnover of sorts-slit the top and get them golden brown on the bottom. Our family loved them with ketchup. The Yoopers up north, also pour gravy on them. They are comfort times a 1,000 and so delicious!
Done 🙂 ! And my favourite childhood recipe would have to be the first thing I ever made as a kid. My very own recipe, actually, with my auntie who helped me develop it at the meek young age of 4. It was a simple jam cake, and I reminisce it to this day
My mother’s meatloaf…the best 🙂
jslbrown2009 at aol dot com
hands down….mashed potatoes and gravy….all homemade!
My grandmother’s popovers for breakfast
My favorite thing that my made for me was roast beef in the crock pot with a Lipton Onion soup mix packet and mashed potatoes and green beans. My favorite!!
Would regular milk work in this recipe?
My grandma would cook eggs and bacon in a skillet, and then press halves of buns down into it, making a sort-of egg & bacon pizza. Best breakfast ever.
I definitely need a waffle maker now since I’m loving these waffles!! They are great to freeze for quick breakfasts since I am not a morning person!! One of my favorites from my childhood is pancakes for breakfast on weekend mornings 🙂
My memories of childhood meals are from the 1980’s when the boxed convenience meals were all the buzz. My mother, however, new how to make these taste like a homemade dish. Mainly, my brother and I didn’t know any better.
My favorite meal as a child was Shake n Bake chicken with Kraft Macaroni and Cheese. And, yes folks, that either came with an applesauce or a fruit cocktail cup. Oh boy!
My grandpa told me that if I eat 2 eggs a day as a child, I will grow tall. I really wanted to be as tall as a model, so I stretched on the monkey bars and ate my 2 eggs every day.. Hey, don’t laugh, it worked 🙂
Besides eggs we had sandwiches or leftovers for breakfast..
Favorite childhood dish was my mom’s penne pasta covered in a creamy white cheese sauce with crushed up bacon, ground black pepper and occasionally some peas thrown in. Soooo good, but pretty heavy too.
Excited to try your freezer waffles!!!
P.S. Made your Korean BBQ shrimp skewers yesterday for my Dad’s birthday and they were a hit! He loves shrimp! Thank you for your amazing recipes!