I’m guilty of not making waffles quite as often as I should! When blueberries come into season each summer, I scramble to consume as many as humanly possible! I am a blueberry fanatic! I look for ways to pay homage to my favorite fruit! Enter these Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!
There’s just something so decadent and luxurious about having waffles for breakfast {or dinner if you like!}! I always brew a carafe of French press coffee to enjoy while we assemble the ingredients for the recipe. There’s the warmth rising from the waffle maker as it awaits scoops of blueberry-speckled batter. I love dipping a pastry brush into a pool of melted butter and the sound of the sizzle as I brush it onto the grids of the iron. And then, the best part! Cooking the waffles! The batter rolls across the honeycomb grids, waiting to cocoon under the lid as it forms crispy little pockets that will eagerly await a generous pour of Buttery Bourbon Walnut Syrup!
All the reasons to love Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup!
- They are stuffed and topped with juicy sweet blueberries! Eat your antioxidants, friends!
- Oats and cornmeal give these waffles a heartiness that won’t leave you hungry an hour later!
- There are no separating egg whites, whipping, or folding of ingredients to make these cakey beauties! Because I don’t like a lot of fuss with recipes, especially on the weekend! It’s called re-lax-a-tion!!
- Ummm, there’s bourbon! And butter! Duh, who can argue with this! The bourbon adds a smoky edge to the sweet syrup!
- Buttery Bourbon Walnut Syrup + Blueberry Oatmeal Waffles = flavor perfection!
You may want to double the syrup recipe! I’ve caught Jeff drinking from the pitcher more than once! I mean dude, if you want a shot of bourbon, I’ll pour you one! Stay out of my !#@$ syrup! LOL!
Makes you want to dive into a giant plate of them right now, doesn’t it?!?!
These waffles are low-maintenance mamas!
Here are some tips to help you achieve the best waffle experience of your life!
- Soak the oats in the milk for at least 15 minutes, or do it the night before! Doing this helps soften the oats and will ensure your waffles are tender and moist! Yum!
- Melt the butter. Measure the sour cream. Take the eggs out of the fridge and let them warm up while you enjoy your first cup of coffee in the morning! Bringing the eggs and sour cream to room temperature helps them achieve the highest volume possible when blended! Fluffy eggs=fluffy waffles!
- I have a waffle iron that has a “fancy” built-in indicator light. But, you know what, I don’t think it’s accurate! I never trust the green light! If my belly is grumbling and I just need a waffle, like yesterday, I heat the iron for 10 minutes. Ideally, we should heat the iron for 20 minutes, though.
- Don’t overfill the iron with batter, or you’ll have “blueberry lava” rolling over the sides! I don’t want your counter a disaster and you hate me! Love you!
How long do I cook the waffles?
That’s such a fantastic question! Waffle makers vary with the bells-and-whistles they offer. Some makers have a chirping alarm that signals when it thinks the waffles are done. My general practice when I am cooking waffles is to wait until very little, to no steam, is escaping from the iron. If you lift the lid and the waffle is sticking to the grates, or it just isn’t as brown as you would like, lower the top and keep on cooking! With all of this being said, don’t feel like you have to buy a “premium” maker to achieve beautiful waffles! There are a lot of makers on the market in the $30 and under category that are solid choices! If I may offer a tip, just from my own waffle-making experience? Buy one that has removable cooking plates! Mine does not, and I so wish it does for ease of cleaning!
To keep the cooked waffles hot while you finish using the batter. Heat your oven to 200°. Place a wire rack onto a cookie sheet and put the cooked waffles on it. Slide the tray into the oven. The waffles will stay warm and toasty!
I recommend making a double batch of Blueberry Oatmeal Waffles and freezing them! Let the cooked waffles cool completely. Individually wrap each square in plastic wrap and pop them into a freezer bag! Warm in a toaster or toaster oven for a quick breakfast. Alternatively, place the cooled waffles onto a parchment-lined cookie sheet and freeze for several hours. Place the frozen waffles into a freezer bag and reheat the same way! You can even make a double batch of the Buttery Bourbon Syrup! The syrup keeps for about a week. I would recommend leaving the walnuts out because they will soak up the syrup and lose their crunch!
Make these waffles stuffed with chewy oats, crunchy cornmeal, juicy blueberries, and drenched in a sweet and buttery maple syrup laced with smoky bourbon and brunch at your house will be on a new level!
Here’s more berry recipes that you will enjoy!
- Blueberry Lemon Coffee Cake~ One of my all-time favorite recipes to enjoy in July & August when blueberries are plentiful at farmers’ markets! Moist, fluffy vanilla cake loaded with lemon zest and juicy blueberries. Topped with a sweet streusel and drizzled with a thick lemony glaze!
- Blackberry & Herbed Goat Cheese Crostini with Homemade Hot Honey Drizzle is a stunner! Rosemary and chive goat cheese slathered onto toasted slices of baguette and topped with a fresh juicy blackberry with a drizzle of sweet and spicy honey! Perfect with drinks before dinner in the summer months! And a beautiful dish to make with a surplus of herbs you may have growing in your garden!
- Triple Berry & Ancho Chile Sangria is one of my most pinned recipes on Pinterest! I’ll warn you! The fruit at the bottom of the pitcher is yummy but packs a punch! The longer it soaks up the ancho chile liqueur and wine, the less likely you can walk a straight line if you eat it! And yes, I speak from experience!! Jeff can, too!
- Blueberry & Oatmeal Creme Pie Ice Cream~ Rich and creamy homemade ice cream swirled with thick blueberry preserves, and chopped store-bought oatmeal creme pies are one of my favorite recipes! I can not say “no” to any flavor of ice cream, but this one, in particular, I have a deep love for!
- Blueberry Cornmeal Crisp with Bourbon Ice Cream is a favorite in our house this summer!
If you would like to follow along with everything going on here at Yums & Kisses head over to Pinterest, Bloglovin’, and Instagram! Click the follow button on my accounts to catch some recipes that you may not see here on my site or just to say “hello” and make a new friend! You can also subscribe for free to Yums & Kisses via the “Subscribe” box at the bottom of the page! You’ll receive my content straight to your inbox every time I post a new recipe! And yep, you read that right! It’s FREE! I hope you guys have a fantastic weekend! What are your plans?
Print
Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
Blueberry Oatmeal Waffles with Buttery Bourbon Walnut Syrup! No-fuss waffles made with oats and cornmeal! And, stuffed with juicy sweet blueberries! Serve with warm maple syrup spiked with smoky bourbon, creamy butter, and crunchy walnuts! This recipe is going to take your weekend breakfast to another level!!
Ingredients
For the Waffles:
1 cup whole milk
3/4 cup regular rolled oats
6 Tablespoons butter, melted and cooled
1 cup full-fat sour cream
4 large eggs, at room temperature
1 Tablespoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornmeal
2 Tablespoons cornstarch
1 Tablespoon granulated sugar
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh blueberries
2 Tablespoons butter, melted, for brushing the waffle maker
For the Syrup:
1/2 cup pure maple syrup
1 Tablespoon Bourbon {I use Knob Creek Smoked Maple}
2 Tablespoons butter
pinch of sea salt
1/4 cup toasted* and chopped walnuts {*See Notes}
For Garnishing:
fresh blueberries
banana slices
chopped toasted walnuts
whipped cream
Instructions
To Make the Waffles:
- Combine the oats and milk in a medium-size bowl for at least 15 minutes to soften the oats. You can even do this the night before and store the oats/milk in the fridge.
- Measure the sour cream.
- Place the eggs in a bowl and cover them with hot tap water to bring them to room temperature.
- In a large bowl, whisk together the flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda.
- Place the syrup ingredients into a medium-sized saucepan and start warming them over low heat.
- Begin heating the waffle maker.
- Melt the 2 Tablespoons butter for brushing the maker, set aside.
- Using a stand mixer, hand-held mixer, or immersion blender whip the eggs for 1-2 minutes. They will be pale yellow and super fluffy!
- Combine the sour cream, milk/oats, vanilla, and 6 Tablespoons of melted butter in a medium bowl.
- Add the eggs to the sour cream mixture and gently incorporate them.
- Pour the wet ingredients over the dry ingredients and whisk until the batter just becomes smooth. Gently stir in the 1 1/2 cups fresh blueberries.
- Lightly brush the waffle maker with melted butter.
- Ladle the batter onto the heated waffle grids. Remember, don’t overfill the maker! You can also use an ice cream scoop to portion the mixture onto the grids. My waffle maker is a Belgian-style which makes deep square-shaped waffles. Each square takes about a 1/3 cup of batter. The amount of batter per grid will vary among waffle makers.
- Close the lid and let those babies cook until little to no steam is rising from the maker! The waffles are done when golden brown, and they don’t stick to the lid of the maker when you peek at them! If you like a deeper color to your waffle, cook it longer! Don’t walk away from the kitchen, though! I’d hate for you to come back into your kitchen, and the place is on fire!!
- Keep the cooked waffles warm while you finish using the remaining batter by putting a wire cooling rack on a cookie sheet. Put the fresh waffles on the rack and pop them in the oven to hang out while you finish cooking!
- Serve the waffles with a generous pour of Buttery Bourbon Walnut Syrup, more blueberries, sliced bananas, and freshly whipped cream for a decadent breakfast!
Notes
- To Toast Walnuts: Preheat the oven to 350°. Put the walnuts on a cookie sheet in a single layer. Bake for 8-12 minutes. The walnuts will be glossy from the warmed natural oil they contain. They will be golden brown and smell nutty! Let them cool for a few minutes before chopping them.
- If you want to take these waffles over-the-top serve them with a dollop of fresh whipped cream, too! Place 1 cup cold heavy cream and 1-2 Tablespoons of powdered sugar in a large bowl with a pinch of sea salt. Whisk by hand or use a mixer with the whisk attachment on high speed until the cream has increased in volume to the point it forms soft peaks when you pull the whisk out. You can even add a few drops of vanilla extract for extra flavor!
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Keywords: blueberry oatmeal waffles with buttery bourbon walnut syrup, blueberry oatmeal waffles, waffles, blueberries, bourbon, syrup, breakfast
