Cold January mornings were just made for waffles, weren’t they? It sure seems that way, given that the first recipe I shared at the start of last year was also for waffles. Of course, cooked batter doesn’t always jive with the general air of more wholesome dietary choices this time of year. Thankfully these chai waffles are entirely whole grain and can be made with coconut oil for a pretty healthy option as waffles go.
These are easy as can be to make, not to mention that your entire home smells lovely while they are cooking. Caroline and I whipped up a batch in just a few minutes. This recipe yields quite a lot, as I like to store plenty of extra waffles in the freezer to have on hand for bleary eyed school- and workday mornings or fun lunchbox treats. These are sure to help us survive the gray blah that is January.