Sunday mornings in college were my favorite part of the week. 10 cent wing night and $3 pitchers on Thursdays was a close runner up, but Sunday still won out. The caf was open for breakfast until 11 or 12 (it’s been 8 years, I don’t remember these details), we’d lazily spend an hour or so nursing hangovers, procrastinating the studying that had to be done and enjoy breakfast in whatever clothes we rolled out of bed in. For me, that meant waffles. The wait was worth every minute for a giant, perfectly crisp, sweet waffle (who knows what was in that mix) that got topped with bacon, fruit and yogurt. I can literally smell that intoxicating scent of the waffle iron area as I type this.
Two years ago Ulysses got me one of those industrial type waffle makers (the same exact ones we had in college) for Christmas and I literally jumped around with excitement.
Cleaning it is quite a hassle (I think the no clean up part of the ones in college added to the idolization) but no pancake, breakfast bake or omelet can even compare to Sunday morning waffle breakfasts.
Sometimes simple is best and that’s exactly what these are. Simple, homemade, oatmeal waffles with fresh picked blueberries and a blueberry fruit sauce topping.
Memories of the caf, hangovers and lazy Sundays with every bite.
- 1½ cup oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 tablespoon egg whites
- ¼ cup plain greek yogurt
- ⅔ cup milk
- ½ teaspoon vanilla
- 1 tablespoon agave
- 1 tablespoon canola oil
- ¼ cup blueberries
- ½ cup blueberries
- 1 tablespoon water
- 1 tablespoon sugar
- Combine all the ingredients in a medium bowl and whisk together. Set aside.
- Heat waffle iron to med-high and grease with cooking spray.
- Pour batter onto waffle iron and cook until done.
- Combine all ingredients in a small saucepan over medium heat.
- Stir and cook until blueberries break down and sauce reduces and thickens.