You know breakfast is good when it gets a puggle out of bed early on a Sunday morning.
Well, from one bed to another is more like it. The Sunday before our wedding I snuck into the kitchen early to make breakfast for Ryan and I to enjoy before the hectic week filled with all the last minute wedding things. Of course, whenever I move from one room to another, Charlie’s mommy sensors went off and he shortly followed me into the kitchen.
See, Charlie has come to think that I’m his actual biological mother. Ryan and I adopted Charlie at the end of my second semester of graduate school. It so happened that all my summer semester classes were online, so I was home with Charlie all the time during his most formative puppy months. Even when the new academic year began, I was only in class one day a week, so Charlie got really use to always having me within a ten foot radius of him – and if I leave this radius, he either follows me or barks as if the alien invaders are attacking. It’s a nightmare for any friends staying at our place when I head out for a run at 5:30 am and Charlie loses it.
Charlie is very affectionate towards Ryan and I, also. He expresses this towards Ryan by placing a paw on each of Ryan’s shoulders and licking the inside of Ryan’s nose. We think he thinks either that he’s kissing Ryan or giving him some ritual affectionate grooming of the sinuses. Yes, pugs are strange. While I get the puggle sinus treatment from time to time, usually when I’m stretching after a run, Charlie prefers to follow me everywhere and then just sit and watch me as some sign of affection.
Charlie’s insistence in sitting in the kitchen while I cook is not purely a form of affection, however. Pugs are greedy dogs, and beagles have those sharp noses, so puggles are both greedy for food and able to smell it from any room of the apartment. Charlie is not the least bit picky about what type of food he will eagerly hope for. His favorite food, no joke, is the crunchy stems of cauliflower. Getting to lick out the last of a peanut butter jar or cup of Greek yogurt makes his day. And chicken and cheese drive him crazy (but then again, who doesn’t go crazy over a fresh log of goat cheese?)
Admittedly, I wouldn’t want to miss out on the smells of this breakfast. Oatmeal waffles with cinnamon maple Greek yogurt. Swoon. We usually are all about pancakes on the weekends, but waffles make an appearance now and then when I don’t mind extra time or mess in the kitchen.
Let’s take a look at what went into these oatmeal waffles:
All the ingredients.
Mix together the dry ingredients.
Then mix together the wet ingredients.
Beat the egg whites, then everything together.
The extra time and mess, though, are totally 100% worth it for these waffles. I have been obsessed with grinding up old-fashioned oats and usually them in place of some of the flour in my recipes. It adds a slightly different taste and texture – nothing too drastically different from whole wheat flour, but just enough to perk up your taste buds. The egg whites are beaten to soft peaks, which makes the waffles oh-so pillow-like fluffy. Since it’s fall, I liberally mixed in cinnamon, ginger, and nutmeg to spice up the batter.
The Greek yogurt topping was partially inspired by the need for extra protein and partially by taste. I mean, Greek yogurt is just so blissfully creamy, and the maple syrup elevates it to a whole other level of delicious. That was Ryan’s idea, actually – one day he added maple syrup to a bowl of Greek yogurt and bananas and thus he created the best snack ever.
And this is the best breakfast ever.
- 1 large egg
- 3/4 cup old-fashioned oatmeal, ground
- 1/4 cup whole wheat flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 3/4 cup milk
- 4 tablespoon no sugar added applesauce
- 1/2 cup Greek yogurt
- 1/2 tablespoon cinnamon
- 1 tablespoon maple syrup
- Separate the egg, and leave at room temperature.
- Combine ground oats, whole wheat flour, baking powder, salt, and spices into a large bowl and stir together.
- Whisk together egg yolk, milk, and applesauce. Add to dry ingredients and gently combine.
- Use a hand mixer or whisk to beat egg white to soft peaks, then fold whites into batter.
- Heat a waffle iron. Pour half of the batter into iron and cook for four minutes. Repeat for the second waffle.
- While waffles are baking, mix together the Greek yogurt, cinnamon, and maple syrup.
- Top the cooked waffles with the Greek yogurt and serve with any other desired topping.
- I use a food processor to grind up my oats. I base the measurement on the oats before they are ground.