Freezer friendly overnight blueberry granola rye waffles to help you tackle busy back-to-school mornings with ease. Pop in the oven, eat and go!
One of the precious things about summer is how unscheduled our time is. Work days remain but they’re easier enjoyed knowing we’re not chasing the light and can run wild outside or relax in nature for a few glorious hours each night. The days feel free and endless, and while that is a beautiful thing, our spontaneous outings and casual attitudes surrounding meals in the warmer months often lets slip that routine of cooking and eating together at the table, and the many benefits that come with it.
I don’t have a school-aged kid (yet), but back to School has always been a favourite of mine. It certainly wasn’t because I loved school (you couldn’t pay me enough to go back), but I’ve always enjoyed routine and knowing what to expect in my day is comforting to me. Fall meant the reappearance of routine, a return to the kitchen, and the laughs and important conversations shared around the table when the weather kept us inside. I still crave that familiarity when the cooler weather arrives, and these waffles were made with cozy, intimate mornings in mind.
Breakfast is my favourite meal to eat, but my least favourite to make so I wanted a recipe that could be stirred up quickly in the evening when your energy levels are still high, and griddled up in the morning so everyone gets fresh, fluffy waffles and you get to sleep in an extra 30 minutes. They freeze well between sheets of parchment and can be toasted up whenever you’ve got a hankering.
I used a combination of Grain‘s Organic Whole Grain Rye Flour and Sifted Red Spring Wheat Flour so they’ve got a lovely toothsome texture and way more flavour than a waffle made with all-purpose flour. Grain produces 100% Canadian fresh-milled flours and dry goods and their sourcing is completely transparent, down to showcasing the farmers they work with. Their freshly ground flours yield nutritious and delicious baked goods that you can feel good about eating and sharing with your loved ones. Supporting Canadian is something we’re passionate about at BAKED so this is a relationship we’re proud of and we know you’ll love them, too.
Our friends at Grain and Sweet Green Studios, a family-owned business out of Manilla, ON that makes handmade beeswax wraps, are helping us celebrate Back-to-School with a GIVEAWAY that will help you whip up wholesome baked goods with fresh-milled Canadian flour and cut down on your plastic packaging waste with 100% Canadian Beeswax Wraps. Head to our Instagram page for the details and to enter now.
2 tsp active dried yeast
3 cups lukewarm milk
1/2 cup honey or maple syrup
2/3 cups coconut oil
2 tsp vanilla extract
2 large eggs (or flax eggs), lightly beaten
1/4 cup smooth, all-natural peanut butter
1 tsp salt
1/2 cup GRAIN 100% Whole Grain Rye Flour
3 cups GRAIN Sifted Red Spring Wheal
1/2 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 coconut oil, vanilla, eggs, peanut butter and salt.
In a smaller bowl whisk together the salt, flours and cinnamon.
Carefully pour the dry ingredients into the wet and fold together, scraping the sides of the bowl often to make sure there are no flour clumps. When it’s well incorporated, cover it with a damp towel and place in the fridge for at least 4 hours, but preferably overnight to develop a nice yeasty flavour.
Remove the batter 30-40 minutes before you’re ready to cook so it can soften and come to room temperature.
For my waffle iron, we used a heaping 1/3 cup of batter per waffle. Yours may vary so be sure to read the manufacturer instructions before baking.
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. Cook 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.
TO FREEZE: 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 zip back with a sheet of parchment between each one.
*If you want to make your own granola, head to our “How To Make Granola With Whatever Is In Your Pantry” tutorial.