Instructions

• Preheat the waffle iron according to the manufacturer's instructions.
• In a high-powered blender, add the ingredients in the order listed: 1 cup old-fashioned oats; 3/4 cup dry roasted and lightly salted cashews; 1/3 cup melted coconut oil; 3/4 cup milk; 2 large eggs; 3 tablespoons maple syrup; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons cornstarch or arrowroot powder. Add 2 teaspoons vanilla extract, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg only if you are using those optional ingredients. Do NOT add the 1-1/2 cups fresh raspberries or the 2 tablespoons flax seeds to the blender (those are for the raspberry smash topping).
• Blend until completely smooth and there are no chunks of oats or cashews, about 90–120 seconds. Scrape down the sides and blend longer if needed.
• Prepare the waffle iron for cooking. If it has a nonstick surface, do not add oil or spray; if it does not have a nonstick surface, follow the manufacturer's instructions for greasing.
• Scoop 1/3 cup of batter into each waffle cavity. Use all the batter, scraping the blender with a spatula as needed.
• Cook each waffle until the waffle iron’s done indicator signals or, if your maker has no indicator, until steam has stopped seeping from the edges. Do not open the iron while steam is still escaping.
• Immediately after removing from the waffle iron, place each waffle on a wire cooling rack to keep the exterior crisp.
• Optional Raspberry Smash (prepare while waffles cook): In a small bowl, mash 1-1/2 cups fresh raspberries with a fork. Stir in 2 tablespoons flax seeds. Spoon the raspberry smash over waffles as desired.
• Serve the waffles plain or with your chosen toppings (see "Toppings as desired" in the ingredient list).