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Breakfast recipe · from the recipe book

Pumpkin Pecan Blender Oat Waffles

Tender, spiced pumpkin-oat waffles with crisp golden edges and toasty pecan crunch in every bite.

Pumpkin Pecan Blender Oat Waffles

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ¾ cup200 gPumpkin puree, canned
  • 1 cup (240 ml)240 gMilk, 2%
  • 2 large100 gEggs
  • ½ cup60 gAll-purpose flour
  • 1½ tbsp30 gMaple syrup
  • 2 tbsp28 gCanola oildivided
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¼ tsp2 gSalt
  • ⅓ cup chopped40 gPecansfinely chopped

Steps

  1. Preheat the oven to 425°F (220°C) and set a silicone waffle mold on a rimmed baking sheet.
  2. Brush the mold wells with one quarter of the canola oil.
  3. In a blender, blend the oats until they become a fine flour.
  4. Add the pumpkin, milk, eggs, maple syrup, vanilla and the remaining three quarters of the canola oil to the blender and blend until smooth.
  5. Add the flour, baking powder, cinnamon, nutmeg and salt to the blender and pulse just until combined; let the batter rest 5 minutes to thicken.
  6. Stir the pecans into the batter by hand.
  7. Fill the mold wells with half of the batter and bake 15 to 18 minutes, until deep golden, firm when pressed and 160°F (71°C) in the center.
  8. Cool 2 minutes, then pop the waffles out onto a rack; keep them warm on the rack in the turned-off oven.
  9. Bake the remaining half of the batter the same way, and serve warm.

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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