Almond Oatmeal Waffle - cooking recipe

Ingredients

2 cups unsweetened soymilk (I use a powdered mix plus water.)
1 1/2 cups rolled oats
1/2 cup raw almonds or 1/2 cup almond meal
1/4 teaspoon salt (can be omitted)
1 tablespoon sugar (can be omitted)
2 tablespoons olive oil

Preparation

Preheat the waffle baker(s) for 5-10 minutes.
Pour the soy milk into a blender and add the other ingredients.
Blend thoroughly on high speed until everything is finely ground and well blended. Let the mixture rest in the blender.
When the waffle bakers are hot, blend the batter again for a few seconds, to stir it up. It will have thickened some during the resting.
Spray the inside surfaces of the hot waffle baker(s) with pan spray.
Pour the batter into the hot waffle baker(s), making sure there are no places left unfilled, but don't overfill the baker, either, or it will overflow.
Set a timer for 8 minutes, or as directed by your waffle baker's instructions.
When 8 minutes have passed, check the baker carefully. The waffle should be golden brown. If not, wait a couple more minutes and check again. (I've never had to bake for more than 12 minutes; 8 minutes is usually perfect. Occasionally, with some bakers, the waffles will be done after 5 minutes, so if it is a new or unfamiliar baker, check at 5 minutes and every minute or two after that until the waffle is done.).
The waffle(s) should be medium golden brown and crispy. (If the batter is not quite done enough, the waffle will still be tasty, but the middle will be a little moist or doughy.) If the waffle bakes to dark brown, it won't taste as good.