Recipes | Signe Johansen’s Oatmeal Waffles


Signe Johansen’s Oatmeal Waffles

If ever a bit of hygge was needed it’s this week so what better way to cheer yourself up than to bunker down with a few delicious Norwegian style waffles from my friend Signe Johansen’s lovely new book How to Hygge.

Sig writes: Who doesn’t love a waffle? In the Nordic countries they’re traditionally made in heart-shaped irons that not only look pretty but are also ideal for sharing.

An update on the classic sour cream and vanilla waffles you find in Norway these have a nutty flavour thanks to the light toasting of oats before you blend them into a finer oatmeal. They make an excellent mid-afternoon fika too.

Serves 4-6

150g porridge oats

350g refined spelt flour (or use a sprouted version if you want a nuttier, wholegrain flavour)

1 tsp baking powder

100g caster sugar

1/2 tsp sea salt

150g butter, melted, plus extra for greasing

100ml water

250g crème fraîche or sour cream

200ml oat milk (or whole milk)

4 medium eggs

2 tsp vanilla extract

Preheat the oven to 170°C/gas 3. Spread the oats on a baking tray or in an ovenproof dish and put in the oven for 10 minutes or until the oats start to smell nutty and turn a slightly darker colour. Remove and allow to cool for a few minutes before placing half in a blender and blitzing to make a fine oat flour.

Next sift the dry ingredients including the oat flour into a large mixing bowl. Stir in the toasted oats. Make a well in the middle and add the liquid ingredients. Using a large whisk stir well until you have a thick batter - it should take a couple of seconds to drop from the whisk.

Set the batter aside for at least 30 minutes to allow the starch cells in the flour to swell. This will help thicken the batter and produce better waffles. Spread a little butter over both the top and bottom of your waffle iron and heat, following the manufacturer’s instructions.

Once it’s hot place a ladleful of batter in the iron before closing. The waffles will look golden brown and crisp when they’re ready. Flick them out of the iron with a palate knife and serve with a topping of your choice. (In the picture Sig is spooning over a red Fruits of the Forest compote, the recipe for which is also in the book but I’m not going to give it to you to encourage you to go out and buy it. Which you should anyway!)

Tip: If you’re not cooking the waffles at a table with your family and friends, preheat the oven to low so that you can keep them warm until you’re ready to serve everyone.

Extracted from How to Hygge: the Secrets of Nordic Living £14.99 Bluebird Books Photograph © Keiko Oikawa

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