Oat Yogurt Waffle
These nutrient-dense treats are here! I’m not exaggerating when I say one bite packs at least 5 times the nutrition of regular white flour pancakes, bread, and other common wheat-based staples—you have to try these!
Yogurt is a fantastic calcium-rich ingredient with a rich, creamy flavor, while cranberries add natural sweet-tangy notes. We’ve swapped standard white flour for corn flour and instant oats to drastically boost nutrition density, and the best part? There’s none of the typical rough, coarse texture you’d expect from whole grains—just moist, ultra-tender treats so delicious they’ll knock your socks off. My little one often comes home from school ravenous, and I’ve made this recipe multiple times lately to bring with me when I pick him up.
Ingredients
cornmeal
60 g
instant oats
10 g
cranberries
40 g
yogurt
200 g
eggs
2
Instructions
1
Step 1
Ingredients: cornmeal 60 g, instant oats 10 g, cranberries 40 g, yogurt 200 g, eggs 2. Cooking method: steam. Reference age: 10 months+. Operation time: 15 minutes.
2
Step 2
Wash and chop the cranberries. If you don't have dried cranberries, you can use raisins or other dried fruits. For babies under 1 year old, skip the dried fruits or blend them into a puree before adding.
3
Step 3
Separate the egg whites and yolks into two separate clean, dry, oil-free bowls. Set the egg white bowl aside. Beat the egg yolks first, add the yogurt and mix well, then add the instant oats and cornmeal and mix well.
Tips: instant oats can be added to any flour-based dish you make, replacing 10%–20% of the flour to boost nutritional density. I often add it to bread, cake, steamed buns, and baozi, kneading it in together with the flour. The amount of oats isn't large, so you won't notice any grittiness in the final result.
4
Step 4
Add the cranberries and mix in. The final batter should be thick but slightly pourable.
Tips: because yogurt thickness varies, the consistency at this step may look different. Just make sure it isn't too thick to stir, since overly thick batter will be hard to combine with the meringue and may cause the meringue to deflate badly. If it's too thick, add a little more yogurt or another liquid and mix well.
5
Step 5
Start heating water in the steamer. Use an electric mixer to beat the egg whites until they form small curved hooks when the beaters are lifted.
Tips: I've covered whipping egg whites many times before, so I'll keep this brief. No sugar is added—just whip on high speed with the mixer. Stop occasionally and lift the beaters to check the state; when you can lift a small curved hook, you're done. Some of you may ask in the comments: can I add sugar? Of course, adding a pinch of sugar is fine.
6
Step 6
Gently fold the whipped egg whites into the batter using a cutting motion until the mixture is smooth and thick. Just fold gently—don't stir in circles and don't overmix.
7
Step 7
Pour the batter into a mold. After pouring, tap the mold on the counter a few times to level it. Use whatever mold you have on hand—paper cups, bowls, anything works.
8
Step 8
Once the steamer water is boiling, place the mold in and steam over medium-high heat for 20 minutes. Turn off the heat and let it sit covered for 3 minutes, then remove and let cool.
9
Step 9
With a generous amount of yogurt, this has a strong yogurt flavor and is especially moist and tender. There's no oil, sugar, or salt, so the taste is mild—but the cranberries add sweet-tart layers of flavor, so it's anything but bland.
