1 (1/4 oz.) pkg. rapid-rising, active dry yeast
1/2 c. very warm water (115 degrees)
1 lb. oat bran
1 tsp. baking powder
1/3 c. light brown sugar, packed
3/4 tsp. salt
1 c. apple juice, room temperature
4 lg. egg whites
2 tbsp. peanut oil
2 c. water

Blend yeast with very warm water. Allow to cure for 5 minutes until yeast is bubbly.

Spray the grids of a Belgian waffle maker with non-stick cooking spray. Preheat waffle maker 10 minutes.

Blend oat brand with baking powder, brown sugar and salt. Mix apple juice with egg whites and peanut oil. Mix yeast with apple juice mixture and gently fold oat bran into the mixture. Allow to rise in a warm place for 15 minutes.

Just before baking waffles, add 2 cups water to batter and stir well. Place 1/2 cup waffle batter in each side of the Belgian waffle maker. Spread mixture with a spatula so that it covers the waffle grid. Clove lid of waffle maker and allow to bake until steam stops rising from the waffle maker. This well take 5 to 8 minutes. When you open the waffle make, the waffles should release easily.

Serve hot with maple syrup or creamed chicken. Or serve cold with fruit, ice milk or cottage cheese. Yields 12 waffles.

Belgian waffles can be frozen for up to 3 months or refrigerated for 3 weeks. To reheat: microwave each waffle 30 seconds (high) of place waffle in 350 degree oven for 5 to 7 minutes.