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Looking for a fast festive fall or winter breakfast? These Vegan Cranberry Orange Waffles are perfect for a Thanksgiving day or Christmas morning brunch. One of my favorite holiday flavor combos is cranberry and orange. These waffles are filled with orange zest, juice, and a fast & easy cranberry marmalade.
The Ingredients
These waffles are super fast to whip up. They take under 30 minutes and they only use a few ingredients (most of which should be in your pantry already!). Those ingredients are:
Cranberries
Orange
Sugar
Flour
Nutmeg
Flaxseed
Vanilla
& Non-dairy milk
Cranberry Marmalade
The first step to making these waffles is to make your quick homemade cranberry marmalade. To do this, you’ll throw your fresh cranberries with some sugar into a small saucepan. You’ll cook them together for a few minutes over medium heat until the cranberries are soft. The sugar and cranberries should form a sticky jam consistency.
Half of this easy cranberry jam will go into the batter, and you can use the other half to top your waffles. This tart yet sweet jam pairs perfectly with the orange zest and juice in the waffle batter.
If you’ve ever had cranberry orange bread, these waffles taste just like that but in waffle form! They have a perfect amount of tartness, sweetness, and citrusy-ness, all with the most subtle hint of nutmeg throughout.
These Vegan Cranberry Orange Waffles are best served immediately, but you could wrap them tightly and store them in the fridge for up to 3 days. You could also freeze them for a few months. I recommend storing the remaining cranberry jam/marmalade separately from the waffles.
If you’re looking for more fun breakfast ideas, check out these recipes:
- Vegan Pumpkin Biscuits
- Fluffy Maple Pecan Pancakes
- Vegan Pumpkin & Cheese Danishes
- Vegan Protein Waffles
Vegan Cranberry Orange Waffles
These Vegan Cranberry Orange Waffles are fluffy, crispy, and sweet yet tart. They're festive and perfect for a fall, winter, or Christmas time brunch.
Ingredients
- ½ cup fresh cranberries, sliced in half
- 3 tbsp sugar, divided
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp nutmeg
- 1 flax egg, 1 tbsp ground flaxseed mixed with 3 tbsp water
- 1 tsp vanilla extract
- 1 ¼ cup non-dairy milk, I used coconut milk
- 2 tbsp orange juice, juice of about ½ an orange
- Zest of one orange
Instructions
- In a small saucepan over medium-low heat, combine the sliced cranberries and 1 tablespoon of sugar. Cook for about 5 minutes until the cranberries are soft, stirring occasionally. The mixture should come together into a jam-like consistency. Set aside.
- Preheat your waffle iron.
- In a medium-sized bowl, sift together the flour, the remaining 2 tablespoons of sugar, baking powder, salt, and nutmeg. Make a well in the center.
- Add in the flax egg, vanilla, non-dairy milk, orange zest, and orange juice. Mix the dry and wet ingredients together until just combined.
- Add in half of the cooked cranberry mixture, and mix it into the batter until it is evenly distributed.
- Add about ⅓ cup batter to your heated and greased waffle iron. Cook according to your waffle iron’s instructions. I cooked my waffles for about 5 minutes.
- Top the waffles with the remaining cranberry jam, vegan butter, and maple syrup.
- Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 71mgCarbohydrates: 20gFiber: 2gSugar: 14gProtein: 4g
Nutritional info is an estimate.
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Categories:
30 Minutes or Less, Baked Goods, Breakfast & Brunch, Fall, Feel Good Food, Oil-Free, Winter,
