I have always been a morning person. But I have never been a get-out-of-bed person. It takes an extraordinary amount of effort to make that move from inside our wonderfully soft, warm sheets to outside of them, bare feet on the cold floor. Once I stand up though, I’m set. I’m awake and happy and so glad for the early morning light and the quiet and the time to myself.
Similarly, I have always loved being outside and being active. In high school and college my sports and fitness activities were morning ones, very early morning ones actually. I love the feeling of being outside in the morning freshness, and then sitting down to breakfast knowing that I have already accomplished one thing on my to-do list. But lacing up those running shoes or pulling on my yoga pants, and then getting out the door and down the driveway, takes some serious self-talk. Usually I try something along the lines of “Just go outside, and if you really still don’t feel like doing it, you don’t have to. You can just walk around the block. Or come back in.” Once I start though, it is easy to keep going. An object in motion and all that.
Apparently, waffle-making has something in common with getting up early and with being active. Once you start, it is easy to keep going. These are made with my favorite salted maple pecan granola, and they are nourishing and golden. This is a denser and chewier waffle than our still-loved yeasted buckwheat version – and it is just the thing to change it up when you are out of buckwheat flour or forgot to make your batter the night before. Long may your waffle streak continue :)
Golden Granola Waffles
These are wonderful smeared with strawberry jam, or you can do what Jacob does – mix maple syrup and strawberry jam together in a bowl, and then dip the waffle into it. This is slightly adapted from Marion Cunningham’s Whole Wheat Granola Waffle recipe as it is found in The Breakfast Book.
1 1/2 cups salted maple pecan granola (or whatever your favorite granola is)
1 3/4 to 2 cups milk
1/2 cup butter, melted
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
* I don’t use any salt in this recipe, but if your favorite granola is not salted, you might want to add 1/4 teaspoon or so
Mix the granola and 1 3/4 cup of the milk in a mixing bowl. Let it stand for about ten minutes, until the granola has softened somewhat and absorbed some of the milk. Meanwhile, whisk together the flours, baking powder, baking soda (and salt, if using). Preheat your waffle iron according to manufacturer’s directions.
Once the granola has softened a bit, mix in the eggs and then the melted butter. Add the dry ingredients, and mix until just blended.
The batter tends to be very thick; if you find that yours is too thick initially to spread easily into your waffle iron, or if it thickens too much while you are making the first few waffles, then add more milk, a tablespoon at a time, until it thins a bit. It is good to have a nice thick batter here, but it needs to be loose enough to spread out and fill the waffle grid.
Cook 1/2 to 3/4 cup batter per waffle, until your waffle iron just stops steaming and the tops are golden brown. Eat warm with syrup, or cool on racks and then freeze for later. These reheat really nicely in a toaster oven.