At a glance
You're making fluffy spelt flour waffles with a wonderfully nutty flavor from toasted oats. The batter comes together quickly, but the magic happens during a 30-minute rest period (or overnight in the fridge) before cooking to crispy, golden perfection.
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Toast the oats
Spread the oats on a baking sheet lined with parchment paper and toast in the oven, preheated to 170°C, for 15 minutes. This gives them a nicer, slightly nutty flavor. As they toast, they'll fill your kitchen with aroma and turn a bit darker.
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Make the base batter
Take the oats out of the oven and let them cool slightly. Tip them into a blender and grind into a fine flour. Mix the oat flour with the spelt flour, then add the baking powder, sugar, and salt, stirring again. Add the remaining liquid ingredients.
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Mix into a thick batter
Stir everything together with a large whisk until you get a thick batter. Mine seemed a bit too thick, so I added a splash more oat milk.
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How it went
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