Oatmeal Waffles

two oatmeal wafles on a speckled plate with berries and a drizzle of syrup.

5 from 2 votes

Crispy on the outside, tender inside oatmeal waffles made in the blender with oats, eggs, and a splash of vanilla. Naturally gluten-free, freezer friendly, and toaster reheatable for busy mornings. Keeps you full until lunch with normal pantry ingredients, (no protein powder!).

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Prep Time15

Cook Time10

Total Time25

Servings: waffles

Author: Molly Thompson

INGREDIENTS

1 cup milk any kind
2 Tablespoons maple syrup
1/4 cup coconut oil melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups oat flour homemade or store bought, certified gluten-free oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

INSTRUCTIONS

Blend the oats: In a large bowl, whisk together the wet ingredients until combined.
1 cup milk, 2 Tablespoons maple syrup, 1/4 cup coconut oil, 2 large eggs, 1 teaspoon pure vanilla extract
Mix the batter and rest: Add the dry ingredients and whisk until just combined. Do not overmix. Let the batter rest for 10-15 minutes to allow the oats to absorb the moisture and help the baking powder activate. Preheat the waffle iron (if yours has a dial, set it to medium-high, about 375°F).
2 1/4 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon sea salt
Cook the waffles: Spray the waffle maker with non-stick spray and fill the waffle iron with batter to cover the center and most of the surface area of the bottom, leaving the edges clear so they spread but don't overflow. Close the lid and cook until the waffle iron light turns green, or until the waffles are golden brown. Transfer to a plate to cooling rack and repeat with remaining waffle batter.
Serve with butter, syrup, fresh fruit, or your favorite waffle toppings.

Notes

Dairy-free. Use a plant-based milk, like unsweetened almond milk, cashew milk, or oat milk.

Blender Waffles. Add all of the ingredients to a high-speed blender and blend until smooth. Let the batter rest for 10 minutes before pouring into the waffle maker.

Homemade Oat Flour. Add 2 1/2 cups rolled oats to the blender and blend until broken up into a flour texture. Follow steps to make the waffles or add everything to the blender instead.

More protein: stir a quarter cup of Greek yogurt or cottage cheese into the batter and serve with 1/4 Greek yogurt or cottage cheese on top.

To store: Keep leftover waffles in an airtight container in the fridge for up to 4 days.

To freeze: cool fully, layer with parchment, freeze flat. Toast straight from frozen.

To reheat: Toast frozen waffles for 2-3 minutes or warm in a 350°F oven until crispy.

Nutrition

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