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

Let's Cook

Ingredients

6 servings
  • 2 cups Flour, Whole Wheat
  • 1 cup Oat Flour
  • ½ cups Spelt Flour
  • ½ cups Buckwheat Flour
  • 4 cups Buttermilk
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 2 teaspoons Salt
  • 4 tablespoons Sucanat
  • 6 individual Egg
  • 8 tablespoons melt Butter, Unsalted
  • 1 tablespoon melt Coconut Oil Order Now!

Freezer Containers

Directions

In a large mixing bowl combine whole wheat four, oat flour, spelt flour, buckwheat flour, and buttermilk. Cover and soak at room temperature for 4-6 hours. After soaking, stir in remaining ingredients until mixture is combined. Grease hot waffle iron well with coconut oil and pour 1/3 cup of waffle batter into each square. Cook according to manufacturer instructions (mine takes about 5 minutes).

Freezing Directions

In a large mixing bowl combine whole wheat four, oat flour, spelt flour, buckwheat flour, and buttermilk. Cover and soak at room temperature for 4-6 hours. After soaking, stir in remaining ingredients until mixture is combined. Grease hot waffle iron well with coconut oil and pour 1/3 cup of waffle batter into each square. Cook according to manufacturer instructions (mine takes about 5 minutes). Cool waffles completely. Divide among freezer bags, label and freeze.

Serving Day Directions

Reheat frozen waffles in microwave for 30-60 seconds.

Nutritional Information

Not Available

About This Recipe

We gave your favorite freezer aisle waffles an update! No mystery ingredients and soaked grains for better nutrition and taste. Serve straight from your own freezer.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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