breakfast meals are somewhat of a big deal around here...on the weekends. first of all, it's probably my favorite meal of the day, and the most fun to think about and prepare. i love running through the various morning recipes i've collected (and pinned, hello technology) and thinking up a really killer breakfast. there's something super about weekend breakfasts - the relaxation with a perfect hot cup of coffee all while chowing down on a morning meal!

breakfast is also the only couple days where frank and i get to slowly welcome the day, have coffee in bed, curl up on the couch with the newspaper, and eat a breakfast that's a bit more complex than instant oatmeal. more likely than not, we go the savory route and have something consisting of eggs (lately, we've been super into eggie burritos with guac and sriracha - sooo good!), but every so often we find a need for something a little sweet. these waffles were perfect, hearty and full of (vegan) buttermilk-soaked oats, lemon zest - both its scent and flavor, and poppy seeds which provided small flecks of crunch! all of that topped with a syrupy pomegranate honey i made last week.

(*lead photo: Polaroid taken on Impossible 600 color film)

overnight oat waffles w/ lemon zest + poppy seeds (+ pomegranate honey!)

| gluten free + dairy free |

makes 4 large waffles

adapted from Orangette's Oatmeal Pancakes

ingredients

1/2 cup gluten free rolled oats
1/4 cup + 2 tablespoons almond flour
3 tablespoons brown rice flour
2 tablespoons arrowroot powder
2 tablespoons coconut palm sugar
2 1/2 teaspoons lemon zest
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 cup almond milk
1/2 tablespoon apple cider vinegar
2 large free range eggs
2 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
1/2 tablespoon poppy seeds
1/4 cup pomegranate honey for serving
1/4 cup pomegranate seeds for serving (optional)

instructions

the night before

combine almond milk with apple cider vinegar, let the mixture rest for about 10 minutes. add the rolled oats and cover with plastic wrap and refrigerate until the next morning

the morning of

heat your waffle iron on medium-high. turn your on oven on low (to keep your waffles warm) and place a parchment lined baking sheet inside. remove oat mixture from the refrigerator
in a large bowl, combine almond flour, brown rice flour, arrowroot powder, sugar, salt and baking soda. rub the lemon zest between your fingers as you add it to the dry mix (to release natural oils), mix with your hands to combine. set aside
in another large bowl, whisk the eggs, olive oil and vanilla. add the soaked oats and mix. add the wet mix to the dry, and stir until combined. add the poppy seeds and mix until combined
using a ladle, spoon roughly 2-3 tablespoons of batter onto iron and cook according to your preference and waffle maker's settings. (my waffle iron has a 1-5 setting, i place the setting on 4, and cook it for 5 minutes.) once waffle is done, use a spatula or fork to transfer it to the preheated baking sheet. repeat with remaining batter
once finished, serve waffles and drizzle with pomegranate honey

enjoy!