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Breakfast recipe · from the recipe book

Oven-Baked Pumpkin Spice Oat Waffles

Warm-spiced pumpkin oat waffles with crisp edges and tender centers, finished with a glossy almond butter and maple drizzle.

Oven-Baked Pumpkin Spice Oat Waffles

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup245 gPumpkin puree, canned
  • 1 cup (240 ml)240 gWhole milk
  • 2 large100 gEggs
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ½ cup60 gWhole wheat flour
  • 1¾ tsp8 gBaking powder
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp2 gSalt
  • 2 tbsp40 gMaple syrupdivided
  • 1½ tbsp20 gCanola oildivided
  • ¼ cup64 gAlmond butter, no salt added
  • ¼ cup chopped30 gPecanschopped

Steps

  1. Preheat the oven to 425°F (220°C) and set a silicone waffle mold on a baking sheet; brush the mold with half of the canola oil.
  2. Blend the oats in a blender until they become a coarse flour.
  3. In a large bowl, whisk the pumpkin, whole milk, eggs, Greek yogurt, half of the maple syrup and the remaining half of the canola oil until smooth.
  4. In a second bowl, stir together the blended oats, whole wheat flour, baking powder, cinnamon, nutmeg and salt, then fold this dry mixture into the pumpkin mixture until just combined; rest the batter 5 minutes.
  5. Spoon the batter into the waffle mold, filling each well about three-quarters full.
  6. Bake 18 to 20 minutes, until the waffles are golden at the edges and reach 160°F (71°C) in the center; cool 2 minutes, then unmold.
  7. Meanwhile, stir the almond butter with the remaining half of the maple syrup until glossy, adding a splash of warm water if thick.
  8. Drizzle the almond butter sauce over the warm waffles and scatter the pecans on 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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