Tart cranberries and sweet oranges make these cranberry orange waffles your new favorite, healthified breakfast.
I think I go through breakfast phases.
I used to eat a savory breakfast every single morning in college: eggs, turkey bacon, toast. Then I transitioned to a sweet breakfast: oatmeal with cinnamon and fruit. Then, giving the Whole30 a try got me back into the savory breakfast mode. After I failed that challenge, I was sucked back into the sweet breakfast universe. And here I am today, spreading the propaganda.
Oh, and I’m including TWO more recipes for breakfast epicness. My bloggity blog friends, Rachel and Georgie, are spicing things up with two creative recipes to get your holidays started off the right way.
I eat oatmeal just about every single morning. But that’s mainly because I don’t have time for much else during the week. It’s also because I simply crave oatmeal. There’s not much to it. However, when the weekend rolls around, and I have all the time in the world to make whatever breakfast my tastebuds crave, you bet I get to experimenting.
It’s not often that I eat pancakes or waffles, but when I do, you bet I enjoy them. In my restrictive eating days, this sweet breakfast was not on my list of foods to eat. If it ever was, I made sure I ran 5 miles after to “burn it off”. Today, I will eat some damn waffles and I will sit on the couch and get some work done or read a book or watch tv without an ounce of guilt, because I’ve got a life to live.
These waffles are:
There are two ways that cranberries can be incorporated into these waffles: dried or cooked. I made this recipe with both variations, and both came out great. It’s simply up to your preference.
If you’re a fresh, cooked cranberries type of person, here’s how to make them:
- Add 1 cup of water and 1 cup of sugar to a small sauce pan over medium-high heat and bring to a boil. Make sure the sugar dissolves in the water.
- Add about 2-3 cups of cranberries to the pot and return to a boil. Lower the heat and let simmer for about 10-15 minutes.
- Once most of the cranberries have burst, remove from the heat and let cool before adding to your waffle batter.
- 1½ cup whole wheat flour
- 3 tbs coconut sugar
- 1 tsp baking powder
- 3 egg whites
- 1 cup almond milk
- 1 tsp orange zest
- ¼ cup fresh orange juice
- ¼ tsp baking soda
- 1 cup fresh or dried cranberries
- Combine all ingredients in a large bowl and whisk together. If using fresh cranberries, be sure they have cooled prior to adding them into the batter.
- Grease your waffle iron with canola spray.
- Ladle half of the batter into the waffle iron and, let cook/flip according to your iron's directions.
- Repeat with second half of batter.
- Serve topped with remainder of fresh cranberries, syrup, powdered sugar, or whichever toppings your heart desires!
As promised, here are two more mouthwatering breakfast recipes. We got options, people. My girls Rachel and Georgie are comin’ in hot with their Hot Chocolate Overnight Oats and Gingerbread Muffins. What warms your heart more? The answer is nothing.
Hot Chocolate Overnight Oats by rachLmansfield
Your favorite warm winter drink is now a healthy breakfast treat, plus it is gluten free, vegan-friendly and filled with chocolate granola chunks.
Gingerbread Muffins by In It 4 the Long Run
These gingerbread muffins are moist, tender and filled with chunks of crystallized ginger. They make the perfect holiday breakfast or snack.
Join the conversation:
What is your absolute go-to, just about everyday breakfast?
Savory vs sweet?