These waffles are an homage to the Grananola Chocolate Chip Waffles at the Southside Walnut Cafe. I can’t recommend my waffle recipe though because they were a little tough. I subbed in some whole wheat flour, but I don’t blame that. I think I just need to continue my quest for the perfect waffle recipe.
What I do recommend is adding granola and chocolate chips to your fave waffle recipe and then serving it up with some more granola, chocolate chips and sliced bananas on top. (I poured some batter into the waffle maker, added a handful of granola and then put some more batter on top. I didn’t want to mix it into the batter because I didn’t want the granola to get too soft.) I did not put any banana in the waffles like they do at the Southside because, yuck.
My homemade granola is a work in progress, first it was too sweet, then not sweet enough. I may now have the perfect recipe. At first I thought it might still be not sweet enough, but I’ve been finding it to be a nice cereal topping, delicious with yogurt and berries from my garden. Maybe you should make it and let me know?
The original recipe that started all this is from cooking light. I just found that it had so much orange juice that it took forever to cook. Like – double or triple the time on the recipe. So I started messing around with it and this is what I have. This makes two cookie sheets worth, because why bother making less?
6 cups old fashioned oats
3/4 cup sliced almonds
6 teaspoons cinnamon – yeah that’s a weird amount.
2 tablespoons ground flaxseed
1/2 cup orange juice
3/4 cup honey
1/4 cup brown sugar
1 tablespoon vegetable oil
3 teaspoons vanilla
Preheat oven to 300 F
Line two cookie sheets with parchment or spray with nonstick spray. Mix the dry ingredients in a huge bowl. In a small sauce pan, heat the orange juice, honey, brown sugar. Stir until the honey and brown sugar is dissolved. Add the vanilla. Pour the wet ingredients over the dry ingredients and stir. Spread the mixture in an even layer over the two cookie sheets. Bake at 300 for 20 minutes, stirring after 10 minutes. You may need to add time to get the granola to your level of doneness. I like it to be brown and pretty crunchy.
Let it cool on the cookie sheets and then store in a tightly sealed container.