Ready to start the New Year off with healthy breakfast recipes? These delicious eggnog waffles made with leftover eggnog and Barlean’s Organic Culinary Coconut Oil will help you do just that! Make a big batch and freeze leftovers for quick weekday breakfasts.
*This post is sponsored by Barleans. All opinions are mine.*
Freezer Friendly Leftover Eggnog Waffles
Before Christmas, my kids asked me to buy them eggnog. It’s not something we generally get, and I didn’t think they’d like it. Boy, was I right. They didn’t like it that much and the eggnog sat my fridge for a couple weeks while I pondered how best to put it to use.
This morning, the kids wanted waffles for breakfast and I didn’t have any milk. I saw that carton of leftover eggnog sitting in my fridge and delicious inspiration struck! Subbing leftover eggnog for milk makes fantastic waffles!
Why I like this recipe for Leftover Eggnog Waffles
This yummy recipe serves three purposes. First, it’s a great way to use up leftover eggnog. Second, it’s an easy way to start the day off on a healthier note. Made with fresh eggs, organic white whole wheat flour, Barlean’s Organic Culinary Coconut Oil, and organic eggnog, this recipe is much lower in sugar than most breakfast cereals you may be eating. It also fills you up better. Third, freezer friendly recipes like this one help me ditch convenience items like cereal. I’m a firm believer that ditching cereal isn’t hard with a little prep.
Two critical ingredients
I’m sure you’ve guessed by now that one critical ingredient is eggnog. Leftover eggnog is fantastic, but you can also buy a quart and use as little or as much in this recipe as you want. If you have one cup of eggnog, use that and add 3/4 cup regular milk, buttermilk, or even water. It’s a pretty versatile recipe.
Barlean’s Organic Culinary Coconut Oil
The other crucial ingredient is the Barlean’s Organic Culinary Coconut Oil. I’ve been baking with coconut oil for a long time and this is one of my favorite varities to use. While I enjoy the flavor of coconut oil in my baked goods, my children prefer not to taste it. That’s why we love this flavorless variety from Barlean’s. Barlean’s Organic Culinary Coconut Oil is versatile, all-purpose oil that’s great for medium sautéing, stir-frying and baking.
Ok! Let’s make these delicious freezer friendly leftover eggnog waffles!
Freezer Friendly Eggnog Waffles + More Healthy Breakfast Recipes
Ingredients
- 1 3/4 cups all purpose white whole wheat flour {I use freshly ground flour hard white wheat}
- 1 TBS baking powder {make sure it’s aluminum free!}
- 1/4 tsp salt
- 2 eggs {farm fresh, of course}
- 1 3/4 cups leftover eggnog
- 1/2 cup Barlean's Culinary Coconut Oil, melted
- 1 tsp vanilla
If you'd like to quadruple the recipe, here you go!
- 5 1/4 all purpose white whole wheat flour {I use freshly ground flour hard white wheat}
- 4 TBS baking powder
- 1 tsp salt
- 8 eggs
- 5 1/4 cups eggnog
- 2 cups Barlean's Culinary Coconut Oil, melted
- 4 tsp vanilla {or 1 TBS + 1 tsp}
Instructions
- Heat waffle iron.
- Mix dry ingredients in a large bowl and set aside.
- Whisk eggnog, eggs, and vanilla. Slowly stir in melted coconut oil.
- Then combine wet mixture with dry ingredients and stir slowly until a thick batter occurs. (Now you can store the batter in the fridge for one day if you'd like.)
- To make the waffles, add just enough batter to the heated waffle iron. Be careful not to overfill or the batter will run over and make a huge mess!
- Serve waffles immediately with pure maple syrup, or place in oven to keep them warm.
- Enjoy!
Want More Healthy Breakfast Recipes? Here are some of our favorites!
Green Smoothies for the Freezer
Cottage Cheese Blender Pancakes
5 Minute Egg & Cheese Sandwich with Bacon & Avocado
