oat waffles + roasted rhubarb compote / by Lindsey | Dolly and Oatmeal

waffle recipes are a dime a dozen.  i know this.  but a few weeks back i came across a recipe that highlighted buttermilk soaked rolled oats as its main ingredient.  i thought this was a brilliant idea, so i started playing around with flours and ingredients i commonly use to make this recipe.  i wasn't sure how i would like the rolled oats in the waffles, i thought that perhaps they would be a textural distraction from what waffles are usually all about.  i found that the oats actually provided the waffles with a texture and taste that (in my opinion) brought the waffles to a different level.  but i am saying this as a person who doesn't like breakfast items too sweet or buttery.  i like waffles and pancakes a bit on the grain(y) side.   

the roasted rhubarb was something that i've never made before.  i adapted a recipe i saw in bon appetit magazine, using the ingredients i commonly bake and cook with.  it first caught my attention when i read that the recipe called for bourbon.  a little bourbon in the morning wouldn't hurt, right?  exactly.  as the short ingredient list went on i realized that it would be easy to adapt to my likes and preferences.  as it turned out the combination of the waffles and roasted rhubarb was great: the sourness of the rhubarb (i only added a little agave to it) went well with the delicate sweetness of the waffles.  i understand that some people may not like the sourness of the rhubarb, if that's the case just add more agave (or sugar) to your liking.  

oat waffles + roasted rhubarb compote

| makes 4 waffles

1/2 cup gluten free old fashioned rolled oats

1/2 cup vegan buttermilk

2 eggs, room temperature 

2 tablespoons coconut oil, soft - not melted

2 tablespoons raw agave nectar

1 teaspoon vanilla extract

1/2 cup almond flour

1/4 teaspoon baking soda

1/4 teaspoon fine grain sea salt

| for the compote

adapted from bon appetit

makes ~ 1 cup

1 rhubarb stalk, trimmed and cut into 1 inch pieces

1 tablespoon bourbon (or water)

1 tablespoon raw agave nectar (plus more to taste)

1 inch piece of vanilla bean scraped

1 teaspoon arrowroot powder

2 tablespoons chopped pistachios (optional)

| directions

start by soaking the 1/2 cup rolled oats with the 1/2 cup of buttermilk.  let it soak until the oats are puffy and the milk is absorbed, about 1 hour

while the oats are soaking, prepare the compote

pre heat the oven to 425Β°

place the cut rhubarb, bourbon, agave, and vanilla bean into a medium sized bowl - combine.  then add the arrowroot powder and combine thoroughly. prepare a 12" x 12" piece of tin foil or parchment paper and round the sides to make a cup. transfer your mixture into the foil cup and crimp edges so the liquid doesn't escape.  place on a rimmed baking sheet and bake in the oven for 10-12 minutes

in a large bowl, whisk the soaked oats, eggs, coconut oil, agave, and vanilla extract

in a small bowl, combine the almond flour, baking soda, and salt - whisk until combined

at this point heat your waffle iron to your desired temperature, i would say at about a medium heat (my waffle iron goes up to 5, so therefore i heated mine to 3) - just remember, almond flour has a higher burning rate than grain flours.  i set mine at a lower temperature for the first couple minutes and then kicked up the heat for the last minute to crisp the edges

add the wet ingredients into the dry and mix until just combined

using a 1/4 cup measure, pour the batter onto your waffle iron - you may need more or less depending on the size and make of your waffle iron.  repeat with the rest of the batter

serve the waffles with a healthy dollop of the roasted rhubarb and top with crushed pistachios.  enjoy