Multi-Grain Waffles

2 Cups Buttermilk
1/2 Cup Old-Fashioned Rolled Oats
2/3 Cup Whole-Wheat Flour
2/3 Cup All-Purpose Flour
1/4 Cup Toasted Wheat Germ, or Cornmeal
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Tsp Ground Cinnamon
2 Large Eggs (Lightly Beaten)
1/4 Cup Packed Brown Sugar
1 Tbsp Canola Oil
2 Tbsp Vanilla Extract

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip: MAKE AHEAD TIP: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.