2 cups rolled oats (gluten free if following a gf diet)
¼ cup oat bran or rice bran (gluten free oat bran or rice bran if following gluten free diet)
2 ¼ cup water
½ tsp. sea salt
2 Tbsp. oil
½ cup pecans or walnuts, chopped, optional
Grind the oats in a blender. Add the remaining ingredients. Blend the batter until light and foamy. Let it rest for 10 minutes, or more* to thicken. Preheat waffle iron. Just before baking the waffles stir in nuts.
Pour one cup of the batter onto a 9”x 9” waffle iron and quickly spread it almost to the edges. Bake 10-15 minutes – a little longer than the traditional egg-milk batter bakes. Don’t peek for the first 10 minutes.
Waffles are best served promptly.
*Note: When possible put the batter in your refrigerator 30 minutes to overnight. Beat vigorously before baking the waffle. The chilled batter seems to promote natural rising action by creating more steam.