Oatmeal Waffles
Published Jul 16, 2025
Oatmeal waffles are crisp on the outside, fluffy inside, and flourless. Blend oats, milk, eggs, and butter for a fiber-rich breakfast that freezes well
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Oatmeal everything!
You know how much I love my oatmeal, from my classic Stovetop and Microwave Oatmeal recipes to my Baked Oatmeal recipe, and now it’s all about these oatmeal waffles. It’s basically what you love in my oatmeals – healthy filling breakfast – but in waffle form.
I don’t use any flour in these oatmeal waffles, but they get nice and crispy edges from the butter while staying light and fluffy on the inside from the milk. The oats help to make them hearty, but also add good fiber to keep you fuller longer! But also, oats just make mornings better!
Happy Cooking!
– Yumna
Oatmeal Waffles Ingredients
- Dry ingredients: Rolled oats (or quick oats). Use gluten-free oats to make the waffles gluten-free, baking powder (what makes them fluffy) and salt to bring out the butter flavor.
- Wet ingredients: Milk (any dairy or unsweetened plant milk), eggs (room temperature), melted unsalted butter, but you can swap with melted coconut oil or avocado oil if you prefer, maple syrup (or honey) along with vanilla extract.
How to Make Oatmeal Waffles
Oatmeal Waffles
Ingredients
- 2 cups rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ¼ cup milk of choice
- 6 tablespoons butter melted
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- Add the oats, baking powder, and salt to a food processor and pulse until the oats are finely ground into a flour-like texture.
- Add the eggs, milk, and melted butter to the food processor with the oat mixture and blend until well combined. Let the batter sit for 10 minutes to thicken.
- Spray the hot waffle iron with cooking spray, then add ⅓ cup of the batter to the iron. Close the iron and cook until the waffles are golden brown and crisp, about 5-6 minutes. Then remove the waffles to a wire rack and repeat with the remaining batter.
- Serve warm, topped with butter, fresh fruit, and maple syrup, if desired.
Equipment
- Griddler & Panini Press
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Blend, then rest. A short rest lets the oats soak, so the batter thickens and the waffles puff instead of spreading.
- Grease lightly. Try brushing a little oil or butter on the hot iron. It helps every square release cleanly like a pro.
- Don’t peek early. I know it’s tempting, but wait until the steam nearly stops before lifting the lid; that’s the sign the waffles have set.
- Cool on a rack not on top of each other. Stacking traps steam and softens the edges. You want to use a rack to keep them crisp.
Serving Ideas
- Fresh fruit & yogurt: Spoon my 5-Minute Strawberry Sauce over the waffles and add a dollop of Greek yogurt
- Nut butter drizzle: Try warming up some of my Homemade Almond Butter until pourable and drizzle it on top with sliced bananas.
- Freezer breakfast sandwich: Layer a reheated waffle with a folded veggie omelette and a with guac or just mashed avocados
FAQs
tore cooled waffles in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster or toaster oven until crisp; the microwave works but will soften the edges.
Absolutely. Freeze in a single layer, then move to a freezer bag for up to 3 months. Pop them straight into the toaster from frozen.
The iron may not be hot enough or needs a fresh coat of oil. Preheat fully and give the plates a light brush of oil before each batch.
