Instructions

• Preheat your waffle iron according to the manufacturer’s instructions.
• Add the following to a high-powered blender in this order: 1 cup old-fashioned oats, 3/4 cup dry roasted lightly salted cashews, 1/3 cup melted coconut oil, 3/4 cup milk, 2 large eggs, 3 tablespoons maple syrup, 2 teaspoons vanilla extract (optional), 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons cornstarch or arrowroot powder, 1/4 teaspoon ground cinnamon (optional), and 1/8 teaspoon ground nutmeg (optional).
• Blend until completely smooth, about 90–120 seconds. Stop, scrape down the sides, and blend longer if needed. The batter is ready when there are no chunks of oats or cashews.
• Prepare the waffle iron: if it has a nonstick surface, do not add extra grease; if it does not, lightly grease the cavities.
• Spoon about 1/3 cup batter into each waffle cavity (use all the batter, scraping the blender with a spatula if needed). Close the iron and cook until done—use your waffle iron’s done signal if it has one, or wait until steam stops escaping at the edges. Do not open the iron while steam is still escaping.
• Remove waffles and place each one immediately on a wire cooling rack in a single layer.
• Optional Raspberry Smash (prepare while waffles are cooking): In a small bowl, mash 1 1/2 cups (6 ounces) fresh raspberries with a fork. Stir in 2 tablespoons flax seeds and mix thoroughly.
• Serve waffles as desired—plain or with the raspberry smash and other toppings of your choice.