This idea just came to me while writing the blog for my chocolate almond waffles. Do you have any memories of eating a Little Debbie Oatmeal Cream Pie? I LOVED those things. All through grade school (yes even after I turned 18 senior year), my mom would make us our PB&J sandwiches and we’d chose a couple snacks to pack…and of course she bought us Little Debbie snacks. Probably the worst thing for us.
But we loved them and anytime there were oatmeal cream pies that was my go-to. As I got older I would even pack two because one was no longer big enough. Hence, these waffles.
I won’t say they tasted just like the beloved Little Debbie cake. But they were pretty close and I think if it was a cold waffle it would have made a difference. But who eats cold waffles!?
When I get inspired by an already existing food I make a point to read its ingredients list so I know what to put in mine. These had a combination of cinnamon, cocoa, and molasses to give them a really unique flavor reminiscent of an actual oatmeal cream pie, and I also used oat flour instead of almond flour so it mimicked the oatmeal taste.
The cream filled center was simply a matter of whipping up some coconut milk with maple syrup in it. Dairy free and vegan, but it actually tastes like whipped cream – my favorite kind of substitution! This cream is the reason I believe it would have tasted more like the oatmeal cream pie if it was cold. The cream melts on a hot waffle and turns into a more liquidy consistency – not so creamy anymore. But texture doesn’t always matter when it’s still so delicious.
I have to say – my vegan waffles versus actually using a real egg in the batter are two very different things. I can’t decide which way I like better. The flax egg leads to a less dense waffle and a little crispier on the outside. BUT they are hit and miss with how they actually come off the waffle iron – sometimes they fall apart depending on different things I may have added to the batter. The egg pretty much ensures a perfect waffle with clean edges and an easy slide out of the bottom plate of the iron. However I find them a lot more dense and chewy – not so fluffy like a regular belgian waffle. These are the trade-offs for being healthier though. As long as it still has me scraping the plate or wanting more, I think it’s tasty enough!
Oatmeal Cream Pie Protein Waffle
For the Waffle
- 1 tbsp flax seed plus 3 tbsp warm/hot water
- 1 serving vegan vanilla protein powder
- 1/4 cup oat flour* certified gluten-free if necessary
- 1.5 tbsp cinnamon
- 1 tbsp cocoa powder
- 1/4 tsp baking powder
- 1 tbsp molasses unsulphered
- 1 tbsp applesauce unsweetened
- 1/2 tsp vanilla extract
- 4-6 tbsp unsweetened almond milk or milk of choice
For the Cream Filling
- 1 can full fat coconut milk fat only (see instructions)
- 1 tbsp maple syrup
For the Waffle
Preheat your waffle iron to its lowest setting (note: results may vary by waffle iron. I have a hamilton beach one)
place flaxseed and water in a small pinch bowl and set aside to let thicken
whisk dry ingredients together in a bowl so no clumps remain
Stir together the maple syrup, vanilla, and applesauce. Add the flax egg and combine.
Pour the wet into dry and stir well to combine - as batter gets too thick to stir, start adding the milk. Begin with 1 tbsp and add more as needed, 1 tbsp at a time.
When batter is fully stirred and the right consistency (relatively thick but not too dry), pour into the waffle iron. Cook for about 8 minutes or until waffle iron stops steaming.
When finished, cut into quarters and spread the filling on 2 of them - creating two little sandwiches.
For the Cream Filling
Scoop out the fat of the coconut milk into the bowl of a mixer (NOTE: Store your coconut milk upside down in the fridge fora couple days....I find overnight or even 24 hours isn't quite long enough.)
whisk the coconut milk until it becomes light and fluffy. Add in the maple syrup and whisk until it's fully mixed. The more you mix the fluffier it gets but for this purpose it doesn't need to be too fluffy.