Last week we had a sick little boy on our hands. A horrible sounding cough and fever kept us home the entire week. He is a trooper and was actually very good considering how terrible he felt. There were minimal tears and lots of cuddles. We spent a lot of time watching Daniel Tiger, working on puzzles, playing trains, sleeping and eating.

Of course as a concerned Mama, I wanted to make sure he was eating something that would make him feel better. I measured out the ingredients for these waffles in about 10 minutes while Brown was occupied with DT, he then supervise on a stool next to me while they cooked.  They were delicious and quite hearty. Full of nutrients and energy for a sick little boy and his tired Mama.

These would be good any time, not just on a sick day 🙂 Great fuel for a day in the snow, sledding or skiing. They freeze well and are delicious reheated in the toaster.  I actually made a vegan, gluten-free version but that is by no means necessary and I have noted the ingredient swaps below.

Hearty Oatmeal Waffles (adapted from Cookie and Kate)
yield 6 5-6 inch waffles

1 1/2 cup oat flour (could probably swap wheat, spelt or all-purpose – may have to adjust the milk)
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup milk (I used unsweetened almond but any milk will work)
1/4 cup olive oil (I used orange flavored that I got here, or you can use plain or melted butter)
2 eggs (I used flax eggs – 2 Tbsp ground flax + 6 Tbsp water -> Let sit)
1/2 cup butternut squash purée (optional – I used a toddler pouch)
2 Tbsp maple syrup
1 tsp vanilla

Pre-heat waffle iron.

In a bowl (preferable with a spout) whisk together dry ingredients. In a large measuring cup whisk together wet ingredients.
Pour wet into dry and mix together till well incorporated. Let batter rest for 10 minutes. If it seems too thick, you can add a few more tablespoons of milk. Cook and transferred prepared waffles to a 200 degree oven to keep warm. Serve with maple syrup and fruit.