Freezer friendly overnight blueberry granola rye waffles to help you tackle busy mornings with ease. Pop in the iron, eat and go!
This post was originally published in August 2018. It has been updated with improvements to the text and recipe as of April 2020.
Overnight Blueberry Waffles
Overnight waffles are a night owl’s best friend – mixed up the evening before, you wake up to a quick and simple breakfast. But make it fancy. You could go with basic waffles, no special add-ins, but the blueberries and granola make these special.
They’re mildly tangy and bread-like (in flavour, not texture) due to using yeast instead of baking powder to leaven. Overall a bit more breakfast like than dessert, which we like in a waffle most of the time. These blueberry buttermilk waffles are great if you like a sweeter version!
With a hint of peanut butter, cinnamon, and blueberries, the flavour in these is out of this world. Use any granola you like – here’s a useful tutorial on how to make granola with whatever’s in your pantry. This chocolate espresso granola would be delicious, too.
What’s in these waffles?
- Honey or maple syrup
- Coconut oil
- Vanilla extract
- Eggs (or flax eggs)
- Peanut butter
- Rye flour
- Wheat flour (see below)
Making Overnight Waffles
Much like bread, since you’re using yeast, it needs a few minutes to activate before everything is mixed. Sit the yeast in a bowl with warm milk and the honey, and watch it foam up.
Mix in the rest of the wet ingredients, fold in the dry, and let it rest overnight in the refrigerator. You can have these ready within four hours of mixing, but we like a longer rising time for maximum flavour.
It is necessary to bring the waffle batter back to room temperature before baking, so it’s a good idea to take it out as soon as you get up. Make some coffee, do your morning routine, then bake the waffles about half an hour after it comes out of the fridge.
Each waffle is topped with a few blueberries and a sprinkling of granola when it goes into the iron. How much you fill the iron and how long the waffles bake depends entirely on what kind you’re using, and you know your waffle iron best!
After baking, serve with some maple syrup, more blueberries, and granola. We think this whipped brown butter would be a great topping, too.
The waffles freeze fabulously, so make a batch – or double batch – on the weekend and freeze for weekday breakfasts. Just freeze between parchment and pull out individual waffles to toast.
We recommend fresh blueberries because frozen tend to get a bit too wonky during baking and stick to everything. You can use frozen in a pinch, though.
This post was originally done in conjunction with a giveaway with a great Canadian flour and grain company, Flourist (formerly Grain), so we used their Red Spring wheat and rye flour. You can use regular all-purpose or another wheat-based flour (spelt, einkorn, etc.) for the Red Spring but try to use sifted or light flour if possible.
These can easily be made vegan by using nondairy milk, maple syrup, and flax eggs. On the other hand, you can probably use butter in place of the coconut oil, but we haven’t tried it.
To make these nut-free, use your favourite seed butter, like sunflower seed butter. Or if you just need to avoid peanuts or don’t have peanut butter, use almond or hazelnut butter instead.
Tips and Tricks
If your yeast doesn’t foam during step one, it’s likely dead and you need new stuff. Make sure your milk is just warm – no warmer than skin temperature (touch it!) as hot milk will kill yeast. To preserve yeast longer, refrigerate it instead of storing in a pantry or cupboard.
To keep the waffles warm while you continue baking them, keep them in a 250°F (120°C) warm oven on a baking sheet between batches.
More Easy Breakfast Recipes
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 3 cups (750ml) lukewarm milk
- ½ cup (125ml) honey or maple syrup
- 2 tsp active dried yeast
- 2 large eggs (or flax eggs), lightly beaten
- ⅔ cups (160g) coconut oil, melted
- ¼ cup (55g) smooth, all-natural peanut butter
- 2 tsp vanilla extract
- 3 cups (450g) sifted red spring wheat or all-purpose flour
- ½ cup (60g) whole grain rye flour
- 1 tsp salt
- ½ tsp ground cinnamon
- 1 cup fresh blueberries
- 1 cup of your favourite crunchy granola
- Extra peanut butter, for serving
- Maple syrup, for serving
- In a large bowl, stir the warm milk, yeast and honey or maple syrup together and let sit for 5 minutes until frothy.
- Whisk in the eggs, coconut oil, peanut butter, and vanilla.
- In a smaller bowl whisk together the wheat flour, rye flour, salt, and cinnamon.
- Carefully pour the flour mixture into the milk mixture and fold together, scraping the sides of the bowl often to make sure there are no flour clumps.
- Once the batter is mixed, cover it with a damp towel and place in the fridge for at least 4 hours, but preferably overnight to develop a nice yeast flavour.
- Remove the batter 30-40 minutes before you're ready to cook so it can soften and come to room temperature.
- Spoon the batter over the iron, spread it out a bit and top with a few blueberries and 1 tbsp of granola before closing the lid. Bake according to manufacturers instructions and place on a baking sheet in an oven set to 250 to keep warm until ready to eat.
- Spread waffles with some peanut butter and top with maple syrup and blueberries to serve.
- Skip putting the waffles in the oven to keep warm. Instead, let the waffles cool completely on a wire rack and then place in a sealed container or ziplock bag with a sheet of parchment between each one.
• For my waffle iron, we used a heaping ⅓ cup of batter per waffle. Yours may vary so be sure to read the manufacturer instructions before baking.
Amount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 257mgCarbohydrates: 47gFiber: 3gSugar: 19gProtein: 8g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.