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Oat Buttermilk Waffles with Mango-Fig Spread
Oat Buttermilk Waffles with Mango-Fig Spread have fantastic flavors in one hearty and delicious breakfast!
Ingredients
Mango spread
1 cup jarred mango pieces, chopped (Del Monte makes a 20-ounce jar found refrigerated in the produce section of most supermarkets)
1 cup of the juice from the jarred mangoes
8 plump soft figs, stems removed and chopped fine
Waffles
2 whole eggs, beaten
1 1/2 cups buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups oat flour (Bob’s Red Mill is the brand we used)
1 cup Irish Quick Oats (We used McCann’s Quick & Easy Irish Oatmeal)
1 tablespoon brown sugar
1/4 teaspoon salt
4 teaspoons baking powder (1 tablespoon and 1 teaspoon)
1 cup heavy cream, whipped to serve over top (optional)
Instructions
- In a small sauce pan, heat mango pieces, mango juice and figs over medium heat for 8-10 minutes until thick and syrupy. Set aside.
- In a large bowl, add beaten eggs, buttermilk, oil and vanilla and beat to combine.
- In a medium bowl, mix flour, oats, brown sugar, salt and baking powder.
- Add dry to wet and stir with a wooden spoon.
- Heat a Belgian waffle maker and once hot, spray top and bottom with non-stick pan spray.
- Pour in portions of batter according to the directions of your waffle maker and cook according to the directions of your model. We used this Belgian waffle maker and cooked 8 waffles in two batches. Each batch took about five minutes.
- Serve hot with the mango spread and top with the optional whipped cream.
- These waffles freeze very well and can be heated in a toaster for serving.
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