Weekends have been getting busier lately since spring has finally sprung. We seem to have a lot of plans and not as much down time. We have a lot of camping weekends, lake weekends and a small vacation coming up. Lots of fun places for us to try new recipes. I will try to keep up and share, but most nights I sit down with my family and forget completely about taking a picture of what we made and writing about it.

Since today is a nice, lazy Sunday morning for us. I decided to try these waffles out again. I made these a couple weeks ago, and forgot taking a picture before the kids devoured them. Having these in the freezer makes for a very easy morning and a fast breakfast for us and the kids. I just pop the frozen waffles into the toaster, and breakfast is ready in moments. This recipe can easily be used for pancakes as well and make about 10 waffles.

Multigrain Waffles

1 cup oats
1/2 cup rye flour
1/2 cup all purpose flour
1 tbsp sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup milk
1/4 cup plain yogurt
3 tbsp canola oil
1 tsp vanilla
1 tbsp maple syrup

Blend oats in blender until flour like. Pour into a stand mixer along with the rest of the dry ingredients. Combine wet ingredients. Slowly add the wet ingredients to the dry ingredients while mixer is on a low speed. Mix thoroughly. Heat waffle iron and spray with cooking spray. Cook 1/4 cup batter per waffle.