Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups Quaker® Regular Instant Oatmeal
• 1/4 cup cornstarch
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 3/4 cups milk
• 3 eggs
• 1/2 cup melted butter
• 1 cup fresh blueberries, raspberries or strawberries
• 2 tablespoons maple syrup

Instructions

1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer's instructions. Let cool completely on rack.
3. Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
4. To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.