Oat Waffles with Strawberry Rhubarb Chia Jam
Prep time: 
Cook time: 
Total time: 
Serves: 8 oz.
For the waffles:
  • 1½ cups oat flour
  • 2 teaspoons baking powder (aluminum free)
  • ½ teaspoon salt
  • ¾ cup room temperature almond milk or coconut milk
  • ¼ cup olive oil or avocado oil
  • 2 tablespoons agave or maple syrup
  • 1 teaspoon vanilla extract
For the strawberry rhubarb chia jam:
  • 1 cup strawberries
  • ½ cup rhubarb chopped
  • ⅓ cup coconut sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 3 Tablespoons chia seeds
  • juice of 1 lemon
For the Waffles:
  1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, and salt. In another bowl, whisk together the wet ingredients: almond milk, oil, agave or maple, and vanilla.
  2. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined.
  3. Pre-heat your waffle iron.
  4. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. If desired, keep your waffles warm in a 200 degree oven until you’re ready to serve.
  5. Repeat with remaining batter. Serve waffles with maple syrup, powdered sugar and strawberry rhubarb chia jam.
For the strawberry rhubarb:
  1. Chop the strawberries and rhubarb into small pieces.
  2. Add to a small sauce pan with the coconut sugar and heat until it comes to a simmer.
  3. Cook on low for 5 minutes until the strawberries and rhubarb are soft. Mash with a fork until broken down into a chunky mash.
  4. Add the lemon juice, chia seeds, sea salt and vanilla and cook for another 15 minutes until thick.
Recipe by Plant Craft at https://www.rachelcarr.com/oat-waffles-strawberry-rhubarb-chia-jam/