This recipe is adapted from Peanut Butter Planet, a great cookbook by Robin Robertson. My version includes whole grains (oats), more protein (egg) and less sugar (by one tablespoon) than the original. It’s also easier on the wallet because I use brown sugar instead of maple syrup.

This is another breakfast option enjoyed by my “I-don’t-like-peanut-butter” kid. It would be handy if he’d eat peanut butter and jelly sandwiches at lunch, but since that’s not going to happen anytime soon, at least I can get him to start the day with some protein this way.

We refrigerate the leftovers and toast them for breakfast the next morning, so I slightly underbake the last waffle in preparation for toasting.

Peanut Butter Oat Waffles

Makes 4 waffles

1 cup all-purpose flour
2 teaspoons baking powder

1 1/4 cups nonfat milk
1/2 cup smooth peanut butter
1/2 cup rolled oats, not instant
3 tablespoons brown sugar
2 tablespoons canola oil
1 egg
1 teaspoon vanilla

Preheat waffle iron.

Whisk together flour and baking powder in a medium bowl and set aside.

Put all remaining ingredients in a blender and puree for about a minute.

Pour wet ingredients into dry and whisk just until smooth.

Scoop about 3/4 cup of batter onto iron for each waffle, baking as directed by the manufacturer.

Serve warm.

Refrigerate leftovers in a tightly sealed container for 2-3 days.

© Liesl K. Bohan  |  SavvyBaker.com