Overnight Almond Oat meal Waffles
- 4 cups gluten-free oats
- 1/2 cup cornmeal, or millet flour for corn-free
- 1/2 cup whole almonds or 1/3 almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 5 cups of filtered water
Combine all ingredients in a large bowl. Cover with plastic wrap or a lid and refrigerate overnight.
In the morning, preheat a waffle iron to medium-high (or whatever works for your waffle iron).
Pour mixture into a food processor or high powered blender and blend until smooth.
Pour about 1/3 cupful of batter into preheated waffle iron. This batter doesn’t spread much, so use enough to almost cover the iron, the edges should fill out when you close it.
Bake 4-6 minutes, or until golden and crispy. (Please note that baking time will depend on your waffle iron!)
Serve warm or refrigerate/freeze leftovers and pop in a toaster to serve again.