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
Scale
- 2 cups Old Fashioned rolled oats
- 2 large eggs (or flax eggs)
- 3/4 cup milk of choice
- 2 tablespoons neutral oil or melted butter
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 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).
Find it online: https://www.acouplecooks.com/oatmeal-waffles/