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Better than the Freezer Aisle: Copy Cat Kashi Soaked Multigrain Waffles

I am NOT a morning person. Unless by morning you mean 9:30 a.m., post coffee and a hot

Kashi Seven Grain Waffles – OAMM makeover!

breakfast. But the hot breakfast is hard to come by if you aren’t really awake enough to cook it. Before I began my whole foods journey, I used to get around this issue by purchasing freezer aisle waffles. I thought I was doing well to purchase Kashi 7 Grain Waffles, but I eventually came to realize that they weren’t as healthy or cost effective as I thought. I was shocked to see ingredients such as canola oil, soy lecithin, and natural flavors (what are those anyway?) I’m not bashing Kashi totally – they are far and above other brands, but still not strictly “whole foods.”

It has been a LONG time since I’ve had a waffle, but this past Christmas, my mother in law bought me a waffle maker! I have been experimenting and enjoying the results. Waffles are (obviously) perfect freezer food. I love making an enormous batch on a Saturday morning or cooking day, so that we can just pop them in the toaster oven on weekdays.¬†You will notice that this recipe only includes four grains and not seven like Kashi, but I figured that for most home cooks it would not be practical to purchase seven different bags of grain at a time! You can add, take away, or substitute as your pantry dictates. You will also notice that this is a soaked grain recipe. This not only increases nutritional value, but it improves the texture of the grains. This homemade version is perfectly soft on the inside and crisp on the edges. No “bird seed” taste. :)

A note on cost: All of the ingredients for this recipe cost me approximately $8.00 at Whole Foods (all organic, high quality ingredients). A box of Kashi Waffles cost about $4 and change. But remember, there are only 6 waffles in the Kashi box, so you’re paying approximately $0.66 a piece. My homemade version – $0.44 a piece. And they are much more filling! Even I am satisfied with one.

Copy Cat Kashi Soaked Multigrain Waffles


Kim @ onceamonthmeals.com


  • 2 cups whole wheat flour
  • 1 cup oat flour
  • 0.5 cup spelt flour
  • 0.5 cup buckwheat flour
  • 32 ounces buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 4 Tablespoons sucanat (or sugar)
  • 6 medium eggs
  • 8 Tablespoons butter, melted (one stick)


In a large mixing bowl combine whole wheat four, oat flour, spelt flour, buckwheat flour, and buttermilk. Cover and soak at room temperature 4-8 hours or overnight (longer soaking times will yeild better nutrition). After soaking, stir in remaining ingredients until mixture is combined. Heat a waffle iron according to manufacturer instructions. Grease well, pour 1/3 cup of waffle batter into each square, and cook according to manufacturer instructions (mine takes about 5 minutes). Serve immediately or proceed to freezing directions.

Freezing Directions:

Cool waffles completely, place in freezer bags, label and store. TO SERVE: Reheat frozen waffles in toaster oven until crisp or in microwave until thawed. Top with butter, syrup, or fruit as desired.

Servings: 18 waffles (4 inch square)


**conversion chart image provided by Erik Spiekermann

13 Responses to “Better than the Freezer Aisle: Copy Cat Kashi Soaked Multigrain Waffles”

  1. Susan says:

    I was just wondering. Do you know the Calorie count for two waffles? Is it about the same as Kashis (150)?

    • kim says:

      I did not do a calorie analysis. We typically only do that for diet recipes. I’d assume our copy cat has slightly higher calories because of the dairy and the size, but with whole foods, calories aren’t the only measure of nutrition.

  2. Alissabeth says:

    Do you think a milk sub would work instead of buttermilk? What about increasing the oat but leaving out the spelt and buckwheat…just because I have those on hand.

  3. Barbara says:

    Hi, I’m sorry to ask a silly question but the buttermilk doesn’t spoil left out at room temperature overnight? I’m currently pregnant and am weary of foods left out longer than two hours. Especially milk products. Thank you.

    • kim says:

      I had this same question when I started soaking grains, so not a silly question! It actually doesn’t spoil since buttermilk is cultured at room temperature and then refrigerated. Same with yogurt. However, if you are worried about it since you are pregnant, you can soak it in the refrigerator. You will get the best results at room temperature, but it isn’t absolutely necessary.

  4. Heather in FL says:

    This was SOOOO good. I couldn’t find the spelt flour (or rather, I got it at Amazon, but the bag was busted on arrival, I couldn’t find it locally, and I didn’t want to wait for more), so I doubled up on the buckwheat flour. Based on the ingredients I used (light 1,5% buttermilk, btw), the best calorie analysis I could come up with was 2.5 calories per gram. I used a Proctor Silex waffle maker, which makes about 6″ round Belgian-style, and I got about 12-1/2 out of the batter. I got that calorie count by adding up the calories for all my ingredients, then weighing all my waffles once done, and dividing calories by grams. I figured I needed to do this due to the variation of shapes/sizes I ended up with. But based on 12 waffles, each waffle was around 300 calories. Anyway… very tasty, thanks for the recipe!!

    • kim says:

      Thanks for doing all that work! We typically only do nutritional values for diet recipes, but sometimes readers are curious about whole food recipes too. Glad you enjoyed them.

  5. Megan says:

    This sounds so yummy! I know that I’m getting a waffle maker for Christmas so I should get all the stuff to make these and then have them Christmas Morning!

    I’m new to OAMM and I was kinda bummed to find that I can’t swap one of my breakfast recipes with this one…am I missing something?

    • Kelly says:

      Hooray for the new waffle maker! You’ll love it! Yes we have a lot of recipes in the system but are adding more every day. Please know we want the system as full as you do but entering takes a lot of time and we have thousands of recipes to put in! What recipe are you looking for in particular?

  6. Theresa says:

    Hello, I understand how soaking WHOLE grains (sprouting) increases the nutritional value of them because it makes them easier to digest.But how does soaking an already ground grain flour help since there is nothing there to sprout?

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