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Corn Meal and Oat Waffle Mix

['4 cups coarse, whole-grain, yellow cornmeal', '2 cups whole wheat flour', '1 3/4 cups spelt flour', '1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)', '3/4 cup sugar', '1/4 cup baking powder', '4 teaspoons salt', '1 teaspoon ground cinnamon']

Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions.

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