Delightful Blueberry Zucchini Oat Waffles: A Taste of Summer and Vermont Bliss
These wholesome blueberry zucchini oat waffles are the quintessential way to savor the abundance of summer’s harvest. Combining fresh garden zucchini with plump blueberries, they offer a nutritious and irresistibly delicious breakfast or brunch. And for an extra touch of homemade goodness, you can effortlessly create your own oat flour right in your Vitamix blender, ensuring a gluten-free and fiber-rich foundation for these delightful treats.
From Garden Abundance to Culinary Creation: My Zucchini Journey
Growing up, our family garden was a vibrant tapestry of greens, and zucchini, in particular, flourished with an almost unstoppable zeal. By the peak of summer, zucchini was on every plate, in every form imaginable. While my stepmom was incredibly creative with her preparations, my absolute favorite was always a rich, moist chocolate zucchini bread. The sheer versatility of this humble squash amazed me even then; it seamlessly blended into savory dishes and sweet bakes alike. As an adult, I often find myself wistfully recalling those days, especially now that I don’t have the luxury of my own expansive garden.
Currently, I reside in a townhome, which, while convenient in many aspects, comes with its own set of unique challenges – particularly for someone who deeply misses the connection to nature that gardening provides. My small patch of grass in the front barely hints at a yard, and the back offers no green sanctuary at all. I once envisioned townhome living as a carefree lifestyle, free from the burdens of yard work like snow removal or lawn mowing. And while it’s true I appreciate not having to shovel snow, I genuinely miss the simple joy of having a private outdoor space. The close proximity to neighbors, the occasional parking dilemmas, and the absence of a personal garden are trade-offs I continually grapple with.
The Quest for Quality Ingredients: Summer Zucchini and Blueberries
The absence of my own garden means that procuring fresh zucchini is no longer a matter of stepping outside, but rather a trip to the grocery store. It’s a humorous, albeit slightly frustrating, realization to pay for a vegetable that once grew in such abundance, we practically gave it away. Knowing how prolific zucchini plants are during the summer season, the idea of paying a premium for it always brings a smile to my face. Despite the minor annoyance, I’ve learned to embrace the modern approach to sourcing ingredients.
Luckily, I recently stumbled upon a fantastic deal for local zucchini, snagging several small ones at an unbeatable price. This discovery, coupled with an abundance of fresh blueberries patiently waiting in my refrigerator, sparked the inspiration for these blueberry zucchini oat waffles. It was a spontaneous combination, born partly out of the need to utilize ripe produce and partly from the instinctive thought: “That sounds absolutely delicious!” This happy accident perfectly embodies the spirit of summer cooking – making the most of what’s fresh and available to create something truly special.
A Sweet Discovery: The Magic of Real Maple Syrup
Before my move to New York, my experience with maple syrup was largely limited to artificial pancake syrups. Oh, how my palate has evolved! My journey introduced me to the unparalleled richness and depth of authentic maple syrup, a true culinary revelation. For these waffles, I didn’t just drizzle it on top; I infused the batter with its golden sweetness and incorporated it into a luscious blueberry compote. It’s a double dose of delight – double the blueberries, double the genuine maple syrup magic.
My recent trip to Vermont, a memorable adventure back in May, left me with an abundant supply of this liquid gold. I had the incredible opportunity to travel with my dear friend Gina, courtesy of Amber from Sweet and Simple Magazine. We embarked on this culinary expedition in a surprisingly spacious Toyota Highlander – a vehicle so comfortable, I swear I could have happily taken up residence in it! Our days were a whirlwind of gastronomic delights and explorations, truly eating and drinking our way through the picturesque Green Mountain State.
Exploring Vermont’s Gems: Resorts, Farms, and Culinary Delights
Our Vermont escapade began with a stay at the utterly fantastic Topnotch Resort. From the moment we stepped into our incredibly spacious room, complete with a bed so comfortable it felt like sleeping on clouds, we knew we were in for a treat. But the real highlight? Their magnificent heated pool! Imagine taking a refreshing dip even on a chilly day – pure bliss. Beyond the luxurious amenities, the resort’s bar boasting local craft beers like Heady Topper solidified its status as a must-return destination for me.
Our first full day in Vermont was packed with incredible experiences, kicking off with an indulgent brunch at the Stowe Mountain Lodge. This establishment truly redefined luxury; another spectacular heated pool and pastries so artfully crafted they were pure edible perfection. I’m already planning a return trip, envisioning at least two weeks just to immerse myself in the charm of all the hotels I long to revisit.
No trip to Vermont is complete without a deep dive into its most famous export: maple syrup. We made a delightful stop at Butternut Mountain Farm, where we embarked on an enlightening maple tasting journey, culminating in the magical experience of “sugar on snow.” For the uninitiated, this involves pouring warm, rich maple syrup over fresh snow, then twirling the thickening syrup onto a fork to create the most exquisite, melt-in-your-mouth maple taffy. It’s a sensory delight, a taste of pure winter wonder that I am already longing to recreate. Our culinary tour continued with a visit to Lake Champlain Chocolates – a paradise for chocolate lovers – and concluded with a delicious dinner at the Burlington Hilton, enjoying the vibrant atmosphere.
As evening descended, we made our way back to Stowe, converging at the historic Trapp Family Lodge. The welcome was nothing short of spectacular: an impressive display of artisanal cheeses from Vermont Creamery, perfectly complemented by a diverse selection of local beverages. We savored refreshing ciders from Shacksbury Cider, sophisticated spirits from Stonecutter Spirits and Whistle Pig Whiskey, and exquisite wines from Lincoln Peak Vineyard. That evening was a testament to Vermont’s rich bounty, fostering a newfound obsession with all things cheese, wine, whiskey, gin, and cider – truly a feast for the senses.
Our Vermont adventure culminated in a heartwarming visit to Ayers Brook Farm, a charming local dairy farm. It was an incredibly educational experience, allowing us to witness the entire dairy process firsthand, from adorable baby goats (some born just that day!) to understanding how their goat milk is supplied to Vermont Creamery to create those very same delicious cheeses we enjoyed. There’s something truly profound about connecting with the source of your food, gaining appreciation for the craftsmanship and dedication involved.
Bringing Vermont Home: The Waffle Connection
Now that I’m back home, the vibrant memories of Vermont, coupled with my treasured stash of maple syrup, inspired me to recreate a piece of that experience in my kitchen. And what better way to do that than with these incredible blueberry zucchini oat waffles? Every bite is a delightful fusion of summer produce and the rich, authentic flavors of Vermont maple syrup, a comforting reminder of sun-drenched days and unforgettable culinary discoveries. These waffles are more than just a recipe; they are an invitation to savor true love, served up in a delicious, golden, waffle form.
Trust me, once you whip up a batch of these wholesome and flavorful waffles, you’ll understand exactly what I mean. They’re a testament to how simple, fresh ingredients, elevated by genuine flavors like pure maple syrup, can create moments of pure culinary bliss. These waffles truly embody a taste of summer, a whisper of Vermont, and a whole lot of love.
Blueberry Zucchini Oat Waffles
These blueberry zucchini oat waffles are the perfect way to use up those summer vegetables and fruit. Plus you can make oat flour right in your Vitamix!
Yield: 4 – 6 waffles
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For oat flour:
- 2-1/2 cups gluten free old fashioned rolled oats
For waffles:
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup coconut milk beverage (the stuff from the carton not the can)
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 cup shredded zucchini
- 1 pint fresh blueberries
For blueberry maple compote:
- 1 pint fresh blueberries
- 1/4 cup maple syrup
Directions:
For oat flour:
Add oats to a high-powered blender and blend until it achieves the consistency of fine flour. This step ensures a smooth waffle batter.
For waffles:
In a large mixing bowl, combine the homemade oat flour, baking powder, cinnamon, and kosher salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
In a separate, smaller bowl, whisk together the eggs, coconut milk beverage, pure maple syrup, and melted coconut oil until well combined. If the coconut oil begins to solidify, gently warm the mixture slightly to keep it liquid. This helps in achieving a smooth batter.
Gradually pour the liquid mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough waffles. Gently fold in the shredded zucchini and fresh blueberries.
Allow the batter to rest for approximately 10 minutes. This resting period allows the oat flour to fully hydrate, resulting in a perfectly textured waffle. If, after 10 minutes, the mixture appears too thin, stir in a small amount of additional oat flour, one tablespoon at a time, until your desired consistency is reached.
Preheat your waffle maker according to the manufacturer’s instructions. Add the prepared batter to the hot waffle maker and cook until golden brown and crispy.
Serve your warm, fluffy waffles immediately, topped generously with the homemade blueberry maple compote and, if desired, a dollop of fresh whipped cream.
For blueberry compote:
In a small saucepan, combine the fresh blueberries and maple syrup. Cook over medium heat, stirring occasionally, until the blueberries have softened and “popped,” and the mixture has thickened into a rich, syrupy compote. This usually takes about 8-10 minutes.
*Chef’s Tip: After shredding your zucchini, let it sit in a colander for a few minutes, then gently squeeze out any excess moisture using a clean kitchen towel or paper towels. This crucial step prevents your waffles from becoming soggy and ensures a perfect texture.