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These oatmeal waffles have become my go-to weekend breakfast. Made entirely with rolled oats instead of flour, they’re not only deliciously satisfying but they’ll actually keep you full until lunchtime! Alex and I have been making these for years, and they’ve become our family’s most requested breakfast recipe.
Why you’ll love these oatmeal waffles
There’s a reason these oatmeal waffles have become a staple in our repertoire of healthy breakfast ideas. Here’s why I think you’ll love them too:
- They’re made with 100% whole grain oats instead of refined flour, making them more nutritious and filling than traditional waffles.
- The entire batter comes together in a blender in minutes, meaning minimal cleanup and prep time.
- Unlike regular flour waffles that leave me hungry an hour later, these oatmeal waffles provide lasting energy and satisfaction.
- These freeze beautifully, making them perfect for meal prep and quick weekday breakfasts.
5 star reviews
Here’s what some of our readers are saying about these oatmeal waffles:
“Simple and delicious! They’re perfectly sweet on their own and some butter, berries and maple syrup takes them to them to the next level. A really fantastic and quick homemade waffle recipe to have on hand!“ -Tanvee
Why to use rolled oats in pancakes and waffles
Over the years, I’ve found that flour-based waffles and pancakes always leave me hungry an hour later! After making our viral healthy banana muffins that are made with oats in a blender, Alex and I started experimenting with other ways to use the same philosophy with other types of recipes.
The result was our popular oatmeal pancakes and banana oatmeal pancakes—both reader favorites! So it was only a matter of time before we tried it with waffles—and it worked! The star here is old-fashioned rolled oats. Not only do they give these waffles their distinctive nutty flavor and satisfying texture, but they’re also incredibly nutritious. Rolled oats are:
- A whole grain food, meaning they contain all parts of the grain
- Rich in antioxidants called avenanthramides, which are unique to oats
- A good source of beta-glucan, a type of soluble fiber linked to heart health
- Versatile and affordable, making them a pantry staple
Nutrition facts from Oats 101 by Healthline
Make it your own
One of the things I love most about this oatmeal waffles recipe is how adaptable it is. Here are some easy variations to try:
- Make it dairy-free: Use your favorite plant-based milk and oil instead of butter
- Add mix-ins: Fold in fresh blueberries, chocolate chips, or chopped nuts after blending. Or top with blueberry sauce.
- Spice it up: Add extra cinnamon, a pinch of nutmeg, or cardamom for different flavor profiles.
- Protein boost: Add a scoop of your favorite protein powder to the blender for extra staying power.
Storing leftovers
These oatmeal waffles are perfect for meal prep! Here’s how I store them:
- For the refrigerator: Cool completely, then store in an airtight container for up to 3 days. Reheat in the toaster for a quick crisp-up.
- For the freezer: Place cooled waffles in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag, removing as much air as possible (I use a straw to suck out the extra air). Frozen waffles will keep for up to 3 months and can be popped directly into the toaster from frozen!
Perfect pairings
While these waffles are delicious with just a drizzle of maple syrup, I love to get creative with toppings. Some of my favorite combinations include:
- Fresh berries and a dollop of Greek yogurt
- Sliced bananas and a spread of almond butter
- Sautéed apples and a sprinkle of chopped pecans
- Whipped ricotta with honey and lemon zest for a special brunch
For a complete breakfast spread, I like to serve these alongside a simple fruit salad and some scrambled eggs or my make-ahead breakfast casserole. Alex and I also find they pair wonderfully with a strong cup of pour over coffee or a refreshing strawberry smoothie!
Tip: let the batter rest
Don’t skip the 5-minute resting time after blending the batter! This allows the oats to absorb some of the liquid and the baking powder to activate, resulting in waffles with the perfect texture. If you find the batter becomes too thick while you’re cooking batches, simply add a splash of milk to thin it back out.
I hope these hearty oatmeal waffles become a favorite in your home like they have in ours. They’re proof that nutritious breakfasts can also be delicious and satisfying!
Happy cooking, Sonja and Alex
Dietary notes
This recipe is vegetarian and gluten-free with gluten-free rolled oats. For vegan, substitute a flax egg and use dairy-free milk (we like oat milk).
Frequently asked questions
You can use pre-ground oat flour instead of whole oats, and then simply whisk all ingredients together.
Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and use your favorite plant-based milk (oat milk works well here).
Yes! The batter can be made the night before and stored in the refrigerator. It will thicken considerably, so you’ll need to add a bit more milk before cooking.
Yes, as long as you use certified gluten-free oats. While oats are naturally gluten-free, they can sometimes be processed in facilities that also handle gluten-containing grains.
Oatmeal Waffles
These oatmeal waffles will become your go-to weekend breakfast. Made entirely with rolled oats instead of flour, they’re not only deliciously satisfying but they’ll actually keep you full until lunchtime!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 Belgian waffles (8 standard waffles) 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- 2 cups Old Fashioned rolled oats
- 2 large eggs (or flax eggs)
- ¾ cup milk of choice
- 2 tablespoons neutral oil or melted butter
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
Instructions
- Place all ingredients in a blender and blend on high until a smooth batter forms.
- Wait 5 minutes for the batter to thicken. Plug in waffle iron.
- Lightly brush oil onto the waffle maker. Immediately, add the batter into the center of the waffle iron (a little over 1 cup for a Belgian waffle maker and a little over ½ cup for a standard waffle maker, or ½ cup in a Belgian waffle maker for ruffled edges), then cook according to the waffle iron’s instructions. Add a splash of milk if the batter becomes very thick while waiting for the next waffles.
- Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm. Serve topped with maple syrup.
- Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
For vegan, use flax egg and non-dairy milk of choice (we like oat milk).
Simple and delicious! They’re perfectly sweet on their own and some butter, berries and maple syrup takes them to them to the next level. A really fantastic and quick homemade waffle recipe to have on hand!