Reviewed: Apr. 22, 2012

My kids LOVED these healthy waffles! Will definitely use this recipe again. Gives me something besides gingerbread cookies at Christmas to use molasses in.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Feb. 18, 2012

As the waffles cooked in the iron, the sweet smell began to make my mouth water! I couldn't wait to sink my teeth into these seemingly aromatic breakfast treats (I added a little bit of cinnamon and vanilla to the batter)! Upon removing these dense waffles from the iron, I noticed their lack of crispness. Its limpness reminded me of a wet sponge. I had looked forward to a crisp exterior and supple warm inside but was tremendously disappointed. The waffles were absolutely tasteless, even with the added ingredients. I recommend adding butter and brown sugar to the recipe.

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Reviewer:

amd1482

Reviewed: Dec. 22, 2011

These were very good, although I personally didn't care for them as much as the other oat waffle recipe I tried on this site. I think they would be great on a cold winter morning. I followed the recipe exactly (except I only had old-fashioned oats, not quick cooking ones and I subbed walnut oil for the vegetable oil) and let it rest a few minutes while the waffle iron warmed up, so it got nice and puffy. The waffles turned out very light and fluffy, not at all heavy, as some reviewers had complained about. I did not think they tasted too whole-grainy or molasses-y, but I can see how they would be good with honey or vanilla as well. Thank you for the recipe.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Dec. 21, 2011

Love the fact that these contain no white flour, but the resulting waffle was a little spongy with no external crispness.

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Reviewer:

ezweaver

Reviewed: Dec. 11, 2011

These are our favorite. I add pecans to them and substitute honey for the molasses. They're not to heavy yet not light either. Perfect

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Reviewer:

Leslie

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

this turned out very nice. I made the batter the night before and let is sit in fridge overnight.. it was a bit thick in the mornign so I thinned it with the milk Famiy seemed to love them

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Reviewer:

craftyheidi

Reviewed: Nov. 22, 2011

WOW! These are truly amazing! I made pancakes from this batter and could not believe how delicious they were. They were fluffy and crispy and golden and sweet. I was afraid that with just a little molasses they wouldn't be sweet enough, but they have a gorgeous hearty flavour. And I love the additional flavour of the oats. All I did differently was to add some cinnamon, then I fried them in butter and topped them with some vanilla yogurt. Yum!! And I love that they are good-for-you with the use of whole wheat flour. These will be a family favourite for many years to come. Thank you!! :)

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