It’s been forever since I posted – during the last New Year holiday to be exact. This year has literally been like a blur, but for all the good reasons. I was so busy, I had no time for anything but to work and to work on my long-awaited goal. And, it’s finally here!

This summer, I bought, renovated and moved into my dream apartment. These were quite intense several months, but I’ve made it all work. I had help of course, but there were enough things to keep everyone busy. I can finally relax and enjoy my hard work.

This is my usual morning view now – dreamy ocean, boats, and all.

Afina and I love spending a bit of time in the morning basking in the last warm sunshine before the cold weather arrives.

Life feels settled now. And, it was time to test out the new kitchen and make something delicious. I was in the mood for waffles but not your regular variety. I wanted something different – sweet, satisfying and still healthy.

What’s Cooking This Week 

We’re making healthy breakfast waffles that you won’t regret indulging in. We’ll be using oatmeal as the base with added carrots and prunes for both fiber and sweetness. In case you don’t like prunes (though you should definitely try as they’re delicious and nutritious), you can substitute them with dried apricots or any other dried fruit. Waffles are gluten free as always, but you’re welcome to use regular flour as the recipe remains the same.

Measure and prepare all the ingredients.

Cook the oats with honey and salt in the coconut milk until half-way done and let it cool. The oats should still be loose.

Add the oil, vanilla and eggs, and mix everything well.

Add the carrots and prunes, and stir well to combine.

In a separate bowl, stir together the flour, baking powder, cardamom, and cloves.

Gradually add the dry ingredients into wet mixture.

Let the batter rest for 10-15 minutes.

Cook waffles according to your waffle maker instructions.

This thick Belgian waffle has fiber, protein, vitamins, and a touch of sweetness.

Set the table and prepare to enjoy your breakfast.

Diana@The House of Dee

Gluten Free Carrot and Prunes Oatmeal Waffles

Delicious and nutritious breakfast waffles with oatmeal, carrots and prunes.

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 16

Course: Breakfast, Gluten free

Cuisine: American, gluten free, International, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups coconut milk
• 1/2 cup rolled oats
• 2 tbsp avocado oil
• 1/2 tsp salt
• 2 tbsp honey
• 3 eggs
• 1/2-3/4 cup flour, gluten free or regular depending on the consistency of oats
• 2 1/2 cup carrots, grated
• 1/2 cup prunes, chopped
• 2 1/2 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp cardamom
• 1/2 tsp cloves

Equipment

• 1 pot
• 1 waffle maker

Method

 

1. Cook the oats with honey and salt in the coconut milk until half-way done and let it cool. The oats should still be loose.
2. Add the oil, vanilla and eggs, and mix everything well.
3. Add the carrots and prunes, and stir well to combine.
4. In a separate bowl, stir together the flour, baking powder, cardamom, and cloves.
5. Gradually add the dry ingredients into wet mixture.
6. Let the batter rest for 10-15 minutes.
7. Cook waffles according to your waffle maker instructions.

Notes