For the waffles

  • 200g multigrain porridge oats
  • 2 tbsp cocoa powder
  • 4 tsp baking powder
  • 2 tbsp caster sugar
  • 2 eggs – separated and whites whisked to stiff peaks
  • 100g polyunsaturated margarine
  • 300ml milk
  • 1 tsp vanilla
  • 1 tsp veg oil – to grease

To serve

  • 100g raspberries
  • 45g chocolate sauce
  • and we used some micro eggs to decorate for Easter.


  1. 1

    Add the oats to a food processor and blitz until fine – if you like a bit more texture, remove a spoon of the oats before blitzing and add back in. 

  2. 2

     In a bowl add the blitzed oats, cocoa, baking powder, and caster sugar and mix well

  3. 3

    In a separate bowl add the yolks, margarine and milk and mix together – then add the wet mixture to the dry mixture to make a batter.

  4. 4

    Grease the waffle iron with a little oil and heat up, while it heats fold in the egg whites to your batter 

  5. 5

    Using a ladle full of mixture - add to a heated waffle iron and close while it cooks – repeat until you’ve used all the batter

  6. 6

    Serve stacked with fresh raspberries, raspberry coulis and for extra decadence some chocolate sauce. 

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 14.0g 20%
  • Saturates 4.1g 21%
  • Sugars 11.0g 12%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 837kj/200kcal

Each serving provides

34.0g carbohydrate 5.4g fibre 9.2g protein

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