Making Waffles for the freezer is part of our meal plan this week, so I’ve got something quick to make for those breakfasts when the kids want to head outside quickly, without waiting for me to cook something for breakfast. Covered with peanut butter, or a bit of maple syrup and stashed in a small to-go bag, it’s the perfect on the go breakfast for busy mornings.
How to Freeze & Reheat Waffles
I specifically make waffles a couple of times a month and triple the batch for the freezer so I have those quick waffles on hand for easy snacks and quick breakfast options. To freeze waffles, cook as usual but choose the ‘light’ setting on the waffle maker. We put each waffle in it’s own ziploc bag, inside a larger bag to make it simple to grab portions.
To reheat the waffles, we use the toaster. The night before, I will take them out of the freezer and stick them in the fridge (not necessary) and then use the toaster to crisp them up the next day when I’m searching for a quick breakfast or trying to find a snack that the kids can grab and go with.
Making a triple batch once a month takes under thirty minutes, and ensures that I know exactly what’s going into those ‘convenience foods’ that the kids are eating.
Simple, Fresh Strawberry Waffles
2 cups flour
1 3/4 cups milk
4 tsp baking powder
2 tbs sugar
1/2 cup coconut oil melted
1 tsp vanilla
3/4 cups strawberries
Beat the eggs until fluffy. Add the flour, milk, coconut oil, vanilla, salt and baking powder together and mix well. Add strawberries to the batter and beat quickly, do not over mix.
Use a pastry brush and coat the waffle iron with butter or oil. Pour mix onto hot waffle iron (check your waffle maker to determine the right amount of batter). Cook until golden brown. Serve immediately, or freeze for easy breakfasts.
This is one of the easiest waffle recipes, and you can omit the strawberries or replace with another fruit. I simply chose strawberries, as the flat of strawberries is on sale for $4.99 this week at Save on Foods. The tart strawberries and the sweetness of the batter is a fantastic contrast – especially when you add maple syrup.