Preheat waffle iron on medium setting.

Whiz the oats, cornmeal, water, honey, and salt in the blender until smooth. Pour about one cup of batter into preheated, oiled waffle iron, leaving a little space around the edges.

The batter may squish out to the edges when to top is closed. Bake 10 to 12 minutes without peeking.


These freeze well. Good topped with peanut butter and hot applesauce.

Mr Breakfast would like to thank goodforyou for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 4 votes.

From Jen

Recipe Rating (out of 5):

Added an egg and decreased the liquid accordingly - these were fantastic!

Comment submitted: 2/18/2013 (#15200)



From villagehiker (Team Breakfast Member)

Recipe Rating (out of 5):

If you want a taste that is good, healthy, stays with you all day and gives you energy, then this is the waffle for you. Very good.

Comment submitted: 1/31/2013 (#15122)



From ChrisM

Add a little coconut oil and a little applesauce to the recipe. Softens them up and reduces sticking.

Comment submitted: 6/26/2012 (#14084)



From Tena

Recipe Rating (out of 5):

Tasted like I was eating cornbread instead of a tasty waffle.

Comment submitted: 3/15/2010 (#10063)



From retired36

Recipe Rating (out of 5):

Taste was there but the batter stuck terribly. I had to add 2 cups of flour, two eggs and a table spoon of baking poder then move the whole project into the frying pan. So just use the multi grain recipe in the future.

Comment submitted: 2/23/2008 (#4691)

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