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Oat Waffles with Strawberries and Cream
苺クリームのせオーツ麦ワッフル

We don’t eat a lot of “sweet” breakfast anymore, but when we do, we like to incorporate “whole” foods.

So these waffles were made mostly with whole wheat flour and oats.

There is only a very small amount of sugar in the waffles, but I used raw sugar (less refined).

These waffles are a bit more dense than regular waffles, but we like them so much better.

One of the reasons why I wanted to make waffles was this: coconut cream.

I had some leftover coconut cream I needed to use up.

I love coconut cream and I use it wherever I would use whipped cream.

I really don’t miss whipped cream, because personally coconut cream tastes better.

It’s by no means the healthiest food (I have a feeling that this has a LOT of calories), but I don’t care (lol).

Eating strawberries this time of the year is a bit strange to me (remember that Japanese people closely associate with food with a certain season? Well, strawberries always represent “spring”), but berries taste so good right now.

One more thing that made this breakfast so special, Bourbon maple syrup!

I initially made this plate for the photo shoot.

But my actual plate looked rather like this (lol).

Happy Friday everyone!

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