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Breakfast recipe · from the recipe book

Carrot Cake Oat Waffles with Maple-Almond Drizzle

Tender, lightly spiced oat waffles studded with sweet carrot and plump raisins, crisp at the edges and finished with a silky maple-almond butter drizzle.

Carrot Cake Oat Waffles with Maple-Almond Drizzle

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup60 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp2 gSalt
  • 2 medium120 gCarrotsfinely grated
  • ¼ cup40 gRaisins
  • 2 large100 gEggs
  • 1 cup (240 ml)240 gMilk, 2%
  • 1½ tbsp packed20 gBrown sugar
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp28 gCanola oildivided
  • ¼ cup64 gAlmond butter, no salt added
  • 1½ tbsp30 gMaple syrup
  • 1 tbsp15 gWaterwarm

Steps

  1. Preheat the oven to 425°F (220°C) and set a silicone waffle mold on a sheet pan. Brush the mold with a quarter of the canola oil.
  2. Grate the carrot and set it aside.
  3. Blend the oats in a blender until they become a fine flour.
  4. In a large bowl, whisk the oat flour, flour, baking powder, cinnamon, nutmeg and salt.
  5. In another bowl, whisk the eggs, milk, brown sugar, vanilla and the remaining three-quarters of the canola oil until smooth.
  6. Pour the egg mixture into the dry mixture and stir just until combined, then fold in the carrot and raisins. Let the batter rest 5 minutes to thicken.
  7. Spoon the batter into the waffle mold wells, filling them almost to the top, and smooth the surface.
  8. Bake 15 to 18 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the mold 3 minutes, then turn out the waffles; bake any remaining batter the same way.
  9. While the waffles bake, stir the almond butter, maple syrup and warm water in a small bowl until smooth and pourable.
  10. Serve the waffles warm with the maple-almond drizzle spooned over the top.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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