Wow! I haven't posted anything from the Isbetto Bistro in quite some time. I guess our cooking has been put aside as we've been finishing up our dissertations. But some mornings, with lots of coffee, we put aside a little morning time for Oat Waffles. I hope you like 'em!

Oat Waffles (adapted from allrecipes.com)

2/3 c. whole wheat flour
1/2 c. quick-cooking oats
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1 egg
1/4 c. veg. oil
1 tsp. vanilla
1/2 tsp lemon juice
1/4 c. ground pecans
Dash of cinnamon
1/2 c. blueberries (fresh or frozen) *Optional (we add them to the top, not in)

In a mixing bowl, combine flour, oats, brown sugar, baking powder and salt. Combine the milk, egg, oil, vanilla, and lemon juice; stir into dry ingredients and mix well. Fold in pecans (and blueberries if you want them warmed in your waffle). Let stand for 5 minutes (or longer). Bake in a preheated waffle iron according to directions until golden brown.

Makes 2 Belgian waffles. Can also be used for pancakes. We double the recipe, of course, and save the leftovers for morning #2.