I’ve figured out a secret to serene mornings. Pre-made breakfasts! For instance, these Pumpkin Yogurt Waffles, if you make a big batch, freeze them, then pop them in the toaster you have a delicious quick breakfast. We like to use Noosa yogurt in our waffle recipe because it is absolutely the creamiest on the market and whatever yogurt is leftover gets scooped out on top of or in between the waffles (waffle yogurt sandwiches are like a ‘thing’ in our house – and perfect for on the go!). Though I’m using pumpkin yogurt for this recipe you can choose any of the Noosa yogurt flavors to make these waffles specific to your favorite flavor – raspberry yogurt waffles with a few fresh raspberries on top are also tasty and coconut yogurt waffles are fun too.
Is it just me or does anyone else have a toddler who wakes up starving in the morning. I mean starving!!! He seems to eat a lot for dinner but then in the morning it’s like he hasn’t eaten for days. If I try to make something a bit more laborious I’m in real trouble – sweet boy crying face down on the floor trouble. So, quick food-to-toddler-mouth solution is in play here with this recipe.
On the day I make the waffles, Everett gets a good snack, maybe a banana and cereal while I quickly whip these up. I like to use local products when I can so in these waffles I’m using local honey and local flour. Everett loves to savor the honey on the spoon after I add a few spoonfuls to the batter (another way to keep him happy for a few extra minutes!).
Honey is actually one of our favorite sweet ingredients, maybe that and maple syrup, in our house! Here are a few other recipes where I use local honey to boost the flavor of a dish:
Okay, now I’m thinking we’re a little honey obsessed around here.
What are some of your favorite local products to use? Besides honey- cheese, salami, bread, jam, and hummus are also all products that we like to buy locally.
After scarfing down a waffle with a big dollop of yogurt and a few squeezes of honey on top, all is well in the world. At least at our house!
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup rolled oats (not quick-cooking)
- 1/4 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- 3 tablespoons melted unsalted butter, plus more for iron
- 3 large eggs
- 1 1/2 cups Noosa Pumpkin Yogurt (you'll need two containers)
- In a large bowl, whisk together flours, oats, salt, baking powder, and baking soda. In another bowl, whisk together brown sugar, honey, butter, eggs, and yogurt until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 15 minutes.
- Heat waffle iron according to manufacturers instructions; brush with melted butter. Pour 1/2 cup batter onto iron and close; cook until waffle is golden brown and crisp, about 3 minutes. Transfer to a wire rack set on a baking sheet and place in low-temperature oven to keep warm; repeat with remaining batter.
- Serve with the remaining pumpkin yogurt and honey.
recipe adapted from Martha Stewart’s Yogurt Waffle Recipe