This Belgian waffle recipe gives you light, fluffy oatmeal waffles that are crispy on the outside and moist on the inside. Lightly sweetened and perfectly delicious, the whole family will come back for more!
My husband has a not-so-secret secret love affair with this oatmeal waffle recipe. He loves that they’re satisfying and filling without being heavy.
I love that I can whip them up using just the blender.
And the kids love that they taste amazing!
Yes, these cinnamon oatmeal waffles are gloriously delicious, ridiculously easy, and the official breakfast for all Saturdays from now until eternity. Or at least until we run out of syrup.
EASY QUICK WAFFLE RECIPE
Homemade waffles are one of those things that you either do right or do terribly wrong. This basic waffle recipe gets everything right! You end up with oatmeal waffles that are:
- Light
- Fluffy
- Belgian
- Crispy and golden brown on the outside
- Moist on the inside
- Healthy
And did I mention they’re addictingly yummy?! Plan on making a double or triple batch, because everyone goes back for seconds…
EASY WAFFLE RECIPE INGREDIENTS
I love this easy waffle recipe because I always have everything on hand to whip up a batch! You’ll need these kitchen staples:
- Melted Butter. Butter is what makes the oatmeal waffles crisp and fluffy. If you skimp on the butter, your waffle will taste “okay,” but it won’t be great. It also won’t be nearly as good leftover, even if you do toast it.
- Rolled Oats. Use old-fashioned oats here. Quick oats aren’t quite right for this recipe. We’re not using whole wheat flour or all purpose flour in this recipe.
- Salt. To enhance the flavor.
- Baking Powder. For that perfect light and fluffy texture.
- Ground Cinnamon. If you don’t like cinnamon, omit it, but you might want to add something else for flavor, because this spice is the star of the show. Vanilla extract would also add great flavor.
- Maple Syrup. Every oatmeal waffle recipe I’ve found says to add sugar, but since I’d like to keep my waffles recipe healthy (or at least better), I switched to maple syrup and reduced the amount used.
- Molasses. I also added molasses because I love the depth of flavor, but both sweeteners can be omitted without seriously changing the flavor of the waffle.
- Water. Some waffle recipes call for milk or buttermilk, but not this one. We actually prefer the waffles made with water!
- Eggs. To hold everything together.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
HOW TO MAKE CINNAMON OATMEAL WAFFLES
Step 1. Melt the butter and set aside to cool slightly.
Step 2. Meanwhile, measure oats, baking powder, salt, and cinnamon into the blender (here’s the blender I use). Process on high until the mixture resembles flour, about one minute.
Note: I have a high-powered blender. A regular blender may take a little bit longer to blend the oats to a flour-like texture and may or may not be able to fully mix the rest of the ingredients. If that’s the case for you, mix the rest by hand in a large bowl.
Step 3. Add 1 cup of water, eggs, and optional sweeteners into the oat flour mixture and blend on high into a batter, for about one minute.
Step 4. Add the butter and again, blend on high for about one minute.
Step 5. Allow the batter to sit for 5 minutes and preheat your waffle iron or Belgian waffle maker according to the manufacturer’s directions. Letting the batter sit gives the oats time to soak up some of the liquid, making the waffles crispier.
Step 6. Stir the batter well. At this point, the waffle batter should be thin enough to just run off the spatula, but no thinner. If it’s too thick, add ¼ cup of water and re-blend. If it’s too thin, add ¼ cup of oats and re-blend.
Step 7. Grease the waffle maker with cooking spray, then pour the desired amount of batter into the waffle iron. The batter will not spread on its own, so use a spatula to spread it all the way to the edges. Cook the waffles as desired, or according to the waffle maker directions.
Step 8. Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
Serve with your favorite toppings!
Making this oatmeal waffle recipe is that simple!
Let cool completely before storing leftover waffles in the refrigerator for up to 4 days (or see below for freezing instructions).
Psst! If you’re worried about cleaning the blender, try this easy trick: after you’re done making waffles, add 1-2 cups of water and a tiny squirt of dish soap to the blender jar. Blend for about 20 seconds, then rinse clean and let air dry. No scrubbing necessary!
WAFFLE RECIPES TIPS
To make the best waffles, here are a few tips I’ve found helpful.
- Make your recipes waffles in a blender. Unless you have oat flour on hand, a blender is a perfect way to make this recipe. You can use rolled oats in place of flour! Plus, you won’t dirty a large mixing bowl or whisk. A food processor may work as well, but I have not tried it.
- Make sure your lid is on tight and blend on high so that the tiny specks of oat flour incorporate well with the liquids and absorb them. If the oat flour is too large, it will not absorb the liquid properly, and your batter could be runny.
- My waffle iron came with a scoop that is just the right amount of batter for the waffle iron. Every waffle maker is different, but if I had to guess, I’d say use ½ to ¾ cups of batter. Remember that this waffle recipe is thick and will not spread to the edges of the iron, so be sure to use a spatula to get the batter to the edges.
- Adjust for the correct consistency. When you follow the recipe as written, the batter should just run off a spatula when dipped in and pulled out of the batter. If it is very runny, add ¼ cup oats and re-blend until it reaches this thickness. Alternatively, if it is too thick, add ¼ cup water and re-blend.
Note: I invested in a double waffle maker identical to this one, except I got mine at Walmart for half the price. It makes AMAZING waffles with deep pockets AND it is quick. I can’t recommend it enough!
HOW TO FREEZE RECIPES WAFFLES
Let the waffles cool on a wire rack completely before freezing. I recommend freezing cooled waffles in a single layer on a baking sheet and then transferring them to a freezer-safe resealable plastic bag.
Another storage option is to place a piece of parchment or wax paper between each waffle and freeze in a stack. I haven’t tried this method myself because both parchment paper and wax paper are expensive (in my opinion), so I go with method #1. It’s the cheapest and it works.
HOW TO REHEAT FROZEN OATMEAL WAFFLE RECIPE
A toaster is a great way to reheat frozen oatmeal waffles, assuming your toaster is large enough. You might have to break the whole waffle into halves or quarters, so it fits.
We don’t have a toaster, so we reheat our oat waffles in the oven. I place frozen waffles directly on a rack in the middle of the oven and turn the oven to 350F. By the time the oven preheats, the waffle is ready.
Note: My oven takes an eternity to preheat, so the waffle is in there for a good 10-15 minutes. Your oven probably preheats faster, so the first time you reheat a waffle, use a timer and check on it every 5 minutes or so. Once you know how fast (or long) it takes, you can set the timer for the total time the next time you reheat.
BEST WAFFLE RECIPE TOPPINGS
If you’re a waffle purist, you’ll top these waffles with butter and a drizzle of maple syrup. If not, try one of these yummy topping ideas!
- Fresh fruit – sliced strawberries are my favorite, but bananas and blueberries are fun too.
- Whipped Cream or Chocolate Whipped Cream
- Chocolate chips and nut butter-topped waffles are tasty too!
- No-Cook Strawberry Jam
- Apple Butter
SIDES FOR BELGIAN WAFFLES
A few of my favorites to serve with this waffle recipe are:
I also use this recipe instead of bread for the kids’ lunches to make peanut butter and jelly waffle “sandwiches” that taste amazing!
CAN I EAT WAFFLES IF I’M WATCHING MY CARBS?
Absolutely!
One big thing I’ve learned on my nutrition journey is that carbs are NOT the enemy. We need carbs to fuel our bodies – they are literally the body’s source of energy!
If you’re trying to stay within a specific carbohydrate goal, but you still want to enjoy this waffle recipe, make the waffle a PART of your meal and not the MAIN thing you’re eating.
Maybe that means you have one waffle, with a side of breakfast sausage and scrambled eggs for protein and fat, and some low-carb fruit like berries to fill out your plate.
Or maybe it means that you look at your day as a whole, enjoy your carbs with these fluffy waffles for breakfast, and have a low-carb salad for lunch and a lean protein with veggies at dinner.
There are plenty of ways to make your food fit with your macros!
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
RECIPES – WAFFLES FAQS
Are these recipes – waffles and pancakes – the same?
I have not used this recipe for pancakes, personally, but I know some people use the same recipe with a few alterations. Pancakes typically contain less fat and slightly more liquid. For a yummy pancake recipe with similar ingredients, try these Oatmeal Pancakes!
What is the difference between a waffle and a Belgian waffle recipe?
Belgian waffles have deeper pockets and are known for being crispy and fluffy. Regular waffles are thinner. Many regular waffle recipes have no eggs. This recipe does use eggs, so it should result in a delicious, crispy, and fluffy Belgian waffle.
Can I make this a dry waffle mix recipe?
Yes! Prepare the dry ingredients for the waffle recipe (oats, salt, baking powder, and cinnamon) and store the mix in an airtight container. When you’re ready to make oat waffles, simply add the wet ingredients to the mix and blend!
Are oatmeal waffles vegan?
This waffle recipe is not vegan. While it does not have any dairy or nondairy milk, it does include eggs and butter to create a crispiness around the edges.
MORE EASY BREAKFAST RECIPES
- Oatmeal Jam Bars
- Baked Blueberry Oatmeal
- Chocolate Pancakes
- One-Hour Cinnamon Rolls
- Overnight Pumpkin French Toast
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Cinnamon Oatmeal Blender Waffles
This Belgian waffle recipe gives you light, fluffy oatmeal waffles that are crispy on the outside and moist on the inside. Lightly sweetened and perfectly delicious, the whole family will come back for more!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 waffles 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Ingredients
- 6 Tbsp butter, melted and slightly cooled (84g)
- 1 ¾ cup rolled oats (140g)
- ½ tsp salt (3g)
- 2 tsp baking powder (9g)
- 2 tsp cinnamon (5g)
- 1 ½ cups water (341g)
- 2 eggs (100g)
- 2 Tbsp maple syrup (optional)
- 1 tsp molasses (optional)
Instructions
- Melt butter and set aside to cool slightly.
- Meanwhile, measure oats, baking powder, salt, and cinnamon in the blender. Process on high until the mixture resembles flour, about one minute.
- Add 1 cup water, eggs, and optional sweeteners and blend on high* into a batter, for about one minute.
- Add the butter and again, blend on high *for about one minute.
- Allow the batter to sit for 5 minutes and preheat the waffle iron according to the manufacturer’s directions.
- Stir the batter well. At this point the batter should be thin enough to *just* run off the spatula, but no thinner. If it doesn’t, add ¼ cup water and re-blend.
- Grease the waffle maker with cooking spray, then pour the desired amount of batter** into the waffle iron. The batter will not spread on its own, so use a spatula to spread it all the way to the edges. Cook the waffle as desired, or according to the manufacturer’s directions.
- Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
Notes
* Make sure your lid is on tight and blend on high so that the tiny specks of oat flour incorporate well with the liquids and absorb them. If the oat flour is too large, it will not absorb the liquid properly and your batter could be runny.
** My waffle iron came with a scoop that is just the right amount of batter for the waffle iron. The Frozen-themed waffle iron did not, and it used ¼ cup batter for each waffle. Every waffle maker is different, but if I had to guess, I’d say use ½ to ¾ cup batter. Remember that this batter is thick and will not spread to the edges of the iron, so be sure to use a spatula to get the batter to the edges.
*** Some have stated that this batter is too thin. When you follow the recipe as written, the batter should *just* run off a spatula when dipped in and pulled out of the batter. If it is very runny, add ¼ cup oats and re-blend until it reaches this thickness.
So yummy! Great texture and incredibly easy to make! I added a bit of vanilla to my batter but otherwise followed the recipe. This is going into the repeat pile; thank you!!
Delicious, I used my Bullet to blend everything. To the 3/4 cup of oats, I added Wheatgerm, ground Flax seeds and Hemp hearts to complete the 3/4 cup. Also, added in some vanilla. I have the mini waffle maker and it took 3.5 mins to cook. I made another batch, minus the vanilla and added 3 Tbsp. of peanut butter and made waffle bites for my doggie and she loves them. They freeze very well. Thank you so much!
I want to make this recipe with steel cut oats. Has anyone tried this, and did you use the same amount of steel cut oats as the amount of rolled oats called for in the recipe, which is 1-3/4 cups?
This was a great recipe. I haven’t tried using oats. I do prefer milk and greek yogurt, so added that instead of water. 1c greek yogurt and 1/2c milk. I also added 1/4c ground flax for extra fiber. Thank you!
This is my most made waffle recipe! So thankful to find it on Pinterest and can’t wait to try more of her recipes because of how very perfect these turned out. 🙂
I think it’s my most made too! And we’ve eaten a lot of waffles 🙂
Love this recipe have made it 4 times now and did substitute 1/4 cup quinoa for part of oats with great results. My question is after I blend the dry ingredients can I mix it with a hand mixer? I hate cleaning out the blender 🙁
I don’t understand this being hard. Run hot soapy water in the blender immediately after using. Voila! And the bottom comes off of most blenders. Easy.😍
Can I substitute some of the oats for quinoa?
Hi Ruby,
We haven’t tried that recipe variation, but we don’t see why not. Let us know how it goes! 🙂
These are totally the best! I wanted a healthier waffle option and my husband likes these better than the white ones so, this is our go two! Toast leftovers and top with icecream for a midnight snack. Truly the best waffles ever!
Hi Kristi!
We’re happy to hear that you and your husband enjoyed this recipe. That sounds like a tasty midnight snack! Thank you for posting. 🙂
I’ve made these a few times, and the waffle texture is amazing. At eight minutes in my waffle maker, they come out crispy on the outside, yet they are still perfectly soft and chewy on the inside. Regarding flavor, I prefer these with the salt omitted, and seasoned with just a quarter to half teaspoon of pumpkin pie spice or apple pie spice 😍.
Hi Shane!
YUM! That sounds delicious! We’re so glad you love them. Thank you for sharing!
They were very good but can you tell me the nutrition facts please
Hi Isabel! We don’t have nutrition information available on our recipes at this time. You’re welcome to use an online nutrition calculator for this information!
I tried this recipe this morning, it was sooo good fluffy and moist, thank you so much !
I am delighted to hear you enjoyed it, Tuka!
Can I substitute some of the oats with quinoa?
These were good. I love cinnamon so it made me happy. However I am disappointed that when asked for nutritional info, you told person to look it up herself. You are putting recipes that are healthy out that should be on you. So I’m still looking…
Hello Debbie!
We are so glad that you enjoyed this recipe! Regarding the nutritional info, we use only REAL FOOD ingredients in our recipes, which makes our recipes super budget-friendly and much, much healthier than processed foods. We are not dieticians to assign nutritional info, and there are always variations in the ways that people use recipes, including ingredients variations / substitutions & etc. This is the reason we suggest that people obtain their own nutritional info based on exactly how they are using the recipe. Hope this helps!
This is, by far, the best gluten free waffle and arguably the best waffle I’ve ever had! The recipe works perfectly if you follow the directions exactly as written. I believe blending and resting times are key as you are working with oats which is completely different than wheat flour. I used the minimum amount of water and eliminated the molasses. The recipe comes together quickly, and premixing the dry ingredients would whittle it down even more. Putting some in the fridge for another breakfast so we’ll see how they are leftover. I got 5 waffles about 6” each from the recipe and they were VERY filling. I wanted to eat more than the one I could manage. My search is over, the job is done. I have my go to, clean eating waffle recipe after about 2 1/2 years of searching. Thank you so much. Happy woman, here.
So gratified that our recipe could fill your yummy waffle needs, Sandy!!
These were delicious! I doubled the recipe and froze a bunch. I used a mini waffle maker so they can fit in the toaster! Definitely making this again very soon!
So glad to hear Sam! Thanks for sharing. 🙂
Weve made these a few times before. My 21 month old loves helping! We discovered we forgot to put the butter in them well after we were all done eating them. Oops! lol! They still tasted great without!
Saw this recipe on Pinterest and it sounded interesting. I read the entire instructions and notes before I got started. One suggestion is on the recipe instead of giving a range for the water of 1 – 1 1/2 cups, just list 1 cup and let the notes determine if they need to add more or not. Those that premeasure 1 1/2 cups might have used too much water and got thinner batter. I blended everything on high and it came out great. My yield was 3 1/2 waffles. I used your guide and started with 3/4 cup not knowing what the rise would be during baking. It was pretty thin and really didn’t have any top pockets. Going to a full cup gave that thicker waffle with a nice airy or cake like look. Really depends on the model of iron you use. I also used just the molasses for the sweetener and a little different flavor enhancer. I like the idea of premixing the dry ingredients for later and being able to then proportionally adjust everything for larger batches.
Can I use oat flour 1-1 substitute for oats?
Absolutely delicious! My new favorite waffle recipe. My 6 year old loved them too!
So glad it was a hit with the family! Thanks for sharing Jennifer. 🙂
Epic fail. I put my blendtec on 10, and it turned into clay. I added liquid (2.5 cups total), until it was pourable. I poured it into the waffle iron, and when the green light came on for “ready”, it was goo in the middle. We had to scrape it out. I believe I did exactly what the recipe said, including rest periods., except for adding additional liquid. I’m glad others are successful with this, but I’m not going to try again. ☹️
I’m so sorry this didn’t work out for you Donna! We make this literally, twice a month MINIMUM and we’ve never had any issues!
I’ve not made this … yet. I have some cinnamon eggnog that I thought I’d try to use in this recipe. Other than lowering the sweetener, what other alterations would you recommend I make if I use some eggnog as the liquid.
Make sure to use the eggnog in place of the liquids not with them because it will get to watered down.
Thank you for your response. I’ll let you know how it turns out.
I love this recipe! I don’t have a waffle iron, but I learned that if I use half the fat I can make pancakes out of it. I make these almost every weekend with 3Tbsp coconut oil in place of the 6Tbsp butter.
This morning I used this batter to make Instant Pot pancake bites. It works out great. I’ll be making them this way through the heat of summer since making them in an IP means not standing over a hot stove.
Thanks for a great recipe. I definitely give this 5 stars.
What a great hack Cheri! Thanks so much for sharing this with us!