Every single time we make these waffles and I bring them to work for lunch, someone makes a comment about how incredible they smell. Like warmth and goodness and holidays and delicious, delicious baking.

In fact, they smell and taste like an oatmeal raisin cookie – but they’re healthy!

(Have I oversold them too much??)

No, no… Impossible.  You actually can’t oversell these bad boys. They’re not too hard to make. They taste amazing. They freeze well and they’re great in school (and work) lunches. Love them.

Here’s how you make them. The best part is, this recipe makes about 20 waffles. So there’s plenty to eat – and to save and freeze for later.

Ingredients:

6 tbsp. brown sugar

3 cups whole wheat flour

2 cups oatmeal (rolled oats, not instant)

4 tsp ground cinnamon

3 tsp baking powder

2 tsp baking soda

1 tsp salt

3 cups milk – You can use any kind. I generally use whole milk.

4 large eggs, beaten

¾ cup unsalted butter, melted and cooled

1 tsp vanilla extract

1 1/3 cups raisins

Instructions:

In a large bowl, add the brown sugar, flour, oatmeal, cinnamon, baking powder, baking soda and salt and whisk together to blend.

Add the milk, eggs, butter and vanilla to the dry mixture and stir until blended well. Fold in the raisins.

Let the batter rest for a few minutes and then cook on a heated waffle iron.

Perfection.