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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt unsalted butter in a small saucepan over low heat or in the microwave in 20-second bursts. Set aside to cool.
Whisk together flour, rolled oats, brown sugar, wheat germ, baking powder, cinnamon, and salt in a large bowl.
In a separate medium bowl, whisk together eggs, avocado oil, and whole milk until smooth and uniform.
Pour the wet mixture into the dry ingredients. Add the cooled melted butter.
Stir gently with a spatula until just combined. A few small lumps are fine.
Preheat a Belgian waffle iron according to the manufacturer's instructions. Lightly grease if needed.
Ladle batter into the preheated waffle iron, filling each section about three-quarters full.
Cook 4-6 minutes, until the indicator light flips and the waffle is deep golden brown.
Transfer cooked waffles to a wire rack. Repeat with remaining batter.
For strawberry syrup, hull and slice fresh strawberries.
Add sliced strawberries, granulated sugar, and fresh orange juice to a medium saucepan.
Cook over medium-high heat, stirring occasionally, until the mixture comes to a rolling boil.
Reduce heat to low and simmer 20-25 minutes, stirring every few minutes, until the strawberries break down and the syrup thickens.
Cook 5 minutes longer for a thicker, jam-like consistency.
To serve, dust waffles with powdered sugar and pour warm strawberry syrup over the top.
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For an even heartier waffle, swap whole wheat flour 1:1 for the all-purpose flour.
The strawberry syrup is completely optional - the waffles are excellent on their own with maple syrup or a pat of butter.
Strawberry syrup keeps refrigerated in a sealed jar for up to 1 week. Warm gently before serving.
Cooked waffles freeze beautifully - reheat directly from frozen in the toaster on a medium setting until crisp.
The orange juice is the secret to a brighter, less one-note strawberry syrup. Don't skip it.
Don't lift the lid for the first 3-4 minutes of cooking or the waffle will tear.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap whole wheat flour 1:1 for the all-purpose flour for a heartier waffle.
How long does the strawberry syrup last?
The strawberry syrup keeps refrigerated in a sealed jar for up to 1 week.
Can I freeze the waffles?
Yes, cooked waffles freeze beautifully. Reheat directly from frozen in the toaster on a medium setting until crisp.
Is the strawberry syrup necessary?
No, the strawberry syrup is optional. The waffles are excellent on their own with maple syrup or a pat of butter.
What is the secret to the strawberry syrup?
The orange juice is the secret to a brighter, less one-note strawberry syrup.
