What's for brinner? Waffles, of course. 

You might be wondering, what is brinner? Well, brinner is breakfast for dinner. You know, like how brunch is breakfast and lunch. We first heard of "brinner" several years ago on a little show called "Scrubs." Since then, my husband and I have made it a point to have "brinner" on a regular basis. But you just can't have any simple brinner like cold cereal or danishes. No, it has be to substantial - a full meal. While we love pancakes, sometimes you really want a waffle instead. Waffles are crispier versions of pancakes and this recipe makes them even heartier. Serve with fresh berries, maple syrup (the real stuff), and bacon (of course) and you have a delicious meal. Breakfast for dinner. Brinner. 

These waffles are full of whole grains and are incredibly filling. One waffle is quite enough for each person. 

Oat and Almond Waffles
Makes 4 standard size waffles

• 1/2 cup old fashioned rolled oats
• 2/3 cup sliced almonds
• 1 1/4 cups whole wheat flour (white whole wheat flour works well, too)
• 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup milk
• 3 large eggs
• 2 ounces butter, melted

Preheat the waffle iron according to manufacturer instructions. 

In a food processor, pulse together the oats and almonds until coarsely ground (not powder fine, but a little more coarse than that). Place oat mixture in a mixing bowl. Add the flour, sugar, baking powder, salt, and cinnamon. Stir to combine. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and mix until combined. 

Pour about a 1/3 cup (depending on the size of your waffle iron) in the center of the preheated iron and press the lid down. Cook waffles according the iron's manufacturer's instructions. 

Serve with fresh berries, maple syrup, and anything else you desire. We love bacon or sausage with our waffles. 

There are plenty of granola bars on the market, but there is no reason you cannot make your own and take control of the ingredients. This recipe can be adjusted to fit your tastes -- do not feel the pressure to make this exactly the way I wrote it. 

I used maple syrup (because syrup is my favorite, like Elf), but you can use honey or even agave syrup instead. If you use honey, be sure to heat it in the microwave for 30 seconds before using. This helps it bind the oats and other ingredients together. 

These bars have a tendency to get crumbly when baked too long. If you want a softer granola bar, bake it for less time (20-25 minutes). 

Coconut Granola Bars
Yield: 1 9x13 pan (about 12 bars)

• 2 tablespoons canola oil
• 2 1/2 cups rolled oats
• 1 1/4 cups flaked coconut (sweetened or unsweetened - whichever you prefer)
• 1/2 cup chopped nuts (almonds, walnuts, pecans, pistachios - whichever you prefer)
• 1/2 cup dried fruit (your preference)
• 1/2 cup sunflower or pumpkin seeds
• 1/4 cup ground flax seed
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon salt
• 2/3 cup maple syrup (or honey*)
• 1 teaspoon vanilla extract

*If using honey, microwave it on high for 30 seconds right before using. 

Preheat oven to 325ºF. Line a 9 x 13-inch baking pan with parchment paper. Lightly oil the parchment paper. Set aside.

Place the rolled oats in a bowl and toss with the 2 tablespoons of oil. Spread the oats onto a baking sheet. Bake for 20 minutes, stirring halfway through. Remove from the oven and put the oats into the bowl of a food processor. Reduce the oven temperature to 300ºF.

Add the coconut, nuts, dried fruit, sunflower seeds, flax seed, cinnamon, and salt to the oats. Pulse 10-15 times to chop up and mix the ingredients together. Pour into a mixing bowl. Stir in the maple syrup (or warmed honey) and vanilla. Mix well to thoroughly coat the mixture with the syrup. 

Spread the mixture into the the prepared baking pan. Bake for 20-25 minutes. While still warm, cut the mixture into bars. Allow to cool completely. Store in airtight container for up to 1 week.