This Oatmeal Waffles recipe comes out crispy and fluffy every time, and it’s made without milk. Perfect for the whole family, and it’s naturally gluten-free, using super healthy and good for you oats!
My husband has a not-so-secret secret love affair with this oatmeal waffles recipe.
Yes, these are cinnamon oatmeal waffles and they 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.
Waffles are one of those things that you either do right, or do terribly wrong. These waffles are:
- rolled oats
- baking powder
- maple syrup
Notes on Ingredients
Butter. Butter is what makes the waffle crispy 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.
- I use only butter (no substitutes) when I make this recipe as-is. Because butter is so amazingly good and good for you.
- More often though, I double the recipe (an easy way to work smarter, not harder) and will use half butter half coconut oil.
Maple Syrup. Every oatmeal waffles recipe I’ve found says to add sugar, but since I’d like to keep this a healthy recipe, I switched to maple syrup and reduced the amount used.
Molasses. I also added molasses because I love the depth of flavor, but both can be omitted without seriously changing the flavor of the waffle.
Cinnamon. If you don’t like cinnamon, omit it, but you might want to add in something else for flavor because this spice is the star of the show.
Step 1. Melt 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.
Step 3. Add 1 cup water, eggs and optional sweeteners and blend on high into a batter, 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 the waffle iron according to manufacturer directions.
Step 6. 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 1/4 cup water and re-blend.
Step 7. 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 manufacturer directions.
Step 8. Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
It is that simple!
- 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 1/2 to 3/4 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 1/4 cup oats and re-blend until it reaches this thickness.
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 Waffles
I recommend freezing waffles in a single layer, and then transferred to a freezer-safe bag.
Another 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 pricy (in my opinion), so I go with method #1. It’s the cheapest and it works.
How to Reheat Frozen Waffles
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 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 our 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 re-heat.
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I have not used this recipe for pancakes, personally, but my readers have!
One reader reported that she uses half the amount of fat in order to make pancakes, so instead of 6 Tbsp of butter, she uses 3 Tbsp of coconut oil. Feel free to try it out!
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.
Simple, follow my recipe! It is so easy to make and may become a regular item on your breakfast menu.
Yes! Simply prepare the recipe through the dry ingredients and store in an airtight container.
When you’re ready to make waffles, simply melt the butter, add water, eggs, and optional sweeteners to the mix and blend!
A few of my favorites to serve with this waffle recipe are:
I also use this recipe in lieu of bread for kids lunches, so you can make peanut butter and jelly waffle “sandwiches” that taste amazing!
More Easy Breakfast Recipes
- Oatmeal Jam Bars
- Baked Blueberry Oatmeal
- Chocolate Pancakes
- Sheet Pan Pancakes
- Easy Overnight Cinnamon Rolls
Cinnamon Oatmeal Waffles
This oatmeal waffles recipe comes out crispy and fluffy every time, and it’s made with oat flour and no milk. This is my family’s favorite Belgian waffle and it’s naturally gluten-free!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4–5 waffles 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- 6 Tbsp butter, melted and slightly cooled
- 1 ¾ cup rolled oats
- ½ tsp salt
- 2 tsp baking powder
- 2 tsp cinnamon
- 1–2 Tbsp maple syrup (optional)
- 1 tsp molasses (optional)
- 1–1 1/2 cups water
- 2 eggs
- Melt butter and set aside to cool slightly.
- Meanwhile, measure oats, baking powder, salt and cinnamon into 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, 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 manufacturer 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 1/4 cup water and re-blend.
- 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 manufacturer directions.
- Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
* Make sure you 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 1/4 cup batter for each waffle. Every waffle maker is different, but if I had to guess, I’d say use 1/2 to 3/4 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 1/4 cup oats and re-blend until it reaches this thickness.
- Calories: 194
Keywords: Cinnamon Oatmeal Waffles
Great recipe. In case anybody wanted to know the waffles without maple syrup and molasses contain any where from 140-173 calories for one waffle
Delicious! Easy to make! I halved the recipe! Thanks much!
You’re very welcome!
This was amazing i added some grounded flaxseeds and buckwheat flour and a bit of bran so yummmy! great recipe thank you for this recipe. Highly recommended.
Wow, wow, wow! I recently was was forced to make a lot of dietary changes for a health condition, and when I saw this recipe met my guidelines, I was excited. I made them this morning and I am beyond thrilled! I like them much more than my traditional waffle recipe, and will be making them over and over again. You have made my day! Thank you!!!
I have rated the recipe 5 stars, but it honestly deserves at least 10.
You’re so kind Martha! I’m so glad you like these waffles, and that they fit your new dietary changes! ♥
I haven’t made these yet but they look and sound delicious. I use quite a bit of Oat Bran Flour that I already have and wonder if I could use this vs blending the whole oats? Seems like it would be the same result?
It might Janet – it’s worth a shot!
¡These waffles are amazing! I was worried when I read some reviews that said the batter came out too runny, but I used 1 cup of buttermilk and had to add more water since it ended up being too thick. I was real careful to over process the oats, though. The flavor was incredible. I didn’t have two eggs, only one, so I used some banana as well. This is absolutely replacing my regular recipe.
I’m so glad you enjoyed these Samuel!! We’ve made similar substitutions in the past, and they always turn out wonderful!
We just made these this morning, and they are a hit! I doubled the recipe, and after a little spilling trying to figure out the right way to pour the batter, made 9 pancakes in my Waring Professional Waffle Maker, using the included scoop for the amount of batter. I will admit that I made a small substitution, adding ground golden flax to make up about 1/2 cup of the oats, and the change was nice. These were filling and tasty. My 6-, 4-, and 2-year old loved them, as did my notoriously picky husband. I really appreciated that they weren’t too sweet, especially since in our house, it’s illegal not to use maple syrup on top! Thank you for the recipe!
Thanks for this recipe!! I usually make almond flour waffles but ran out (and it’s pricey too), so when that happens I switch over to using oat flour for everything! I’m dairy-free so I skip the butter altogether, and use less water (actually I use almond milk), and though the batter isn’t necessarily thick, it comes out just fine when I cook it in my waffle iron! Next time I will cut out the added sweetener (I use honey) since I put honey on them afterward anyway. They taste great with peanut butter, fruit, and other toppings!
These look fab, I was looking but couldn’t see how many Calories this mixture has?
Hi Debra! I don’t track calories, but you’re welcome to look up the ingredients on an online calculator!
These were incredible! I can’t believe so few, really simple ingredients made such incredible waffles! Thank you so much for posting this. Our whole family was thrilled to have healthy waffles this morning!
You’re so very welcome!!
These are fantastic! My 9 year old made them for a school project. She doubled the recipe and froze them so she and her sister can have homemade waffles on school days. Yay!!!
So glad your daughter liked these!!
I was really excited to see this recipe as it ticked off all the boxes on our “belly friendly” low FODMAP diet. Then I was a bit nervous as the batter looks a bit like chalky wallboard paste. But they were quite good. They took about a minute longer to cook (5 minutes as opposed to 4 for my regular recipe). It’s a bit of a pain to scrape the batter out of the blender so I think next time I’ll make the oust flour in the blender then use a food processor to mix up the rest.
As for our favorite waffles, I like adding pumpkin pie spice instead of straight cinnamon. We serve ours with peanut or almond butter for extra protein.
You’re very welcome Melissa! So glad they met your expectations. ♥
These turned out amazing!
Can I use coconut butter as a substitute for butter?
Hmmm… I’m not sure Malvi! I’ve subbed coconut oil, because that’s a fat, but I haven’t done coconut butter (which I put in the same category as peanut butter).
I made these this morning for my husband and me. They were absolutely delicious even without all the cinnamon. I only used half the amount in the recipe. I got ahead of myself and added the syrup before blending the dry ingredients and was worried they wouldn’t turn out, but miracles of miracles, this recipe turns out even with a mess up. Thanks for posting such a great and easy recipe!
You’re very welcome Debbie! And you’re right – this is a VERY forgiving recipe!
I really like the look of this recipe and would like to make it, but I don’t have a waffle iron. Would this work as a pancake batter?
I haven’t tested it, but it should come close Arlisa!
I’ve made this recipe several times now and it’s always a hit! Each time I’ve doubled it and frozen the waffles for weekday breakfasts. My boys love them and I love giving them a healthy, EASY breakfast. Thank you so much for sharing your gifts and blessing my family!
Aw, this made my day Kristin – I’m so glad you guys like them!
These were delicious, made them for breakfast this morning! Are you Simmons bread for is in turkey bacon tasted better than a make griddle. However I followed the recipe exactly and the batter was perfect but it only made 3 1/2 waffles
I made these last weekend and they were delicious! I used a bit of wheat flour and almond flour because I have so many flours around. I also substituted brown sugar for the sweeter as I like a little drizzle of syrup on top of my waffles. I also love chocolate chips in my waffles so I added a few of those too 😀 I flash froze them and ate them all week for breakfast! So yummy!! I’ll definitley be making these again soon!
Thank you so much for this recipe.
Great additions and substitutions Carlee – I’m so glad you liked them!!
I made these as written and they came out perfectly. Thanks for the recipe! I think the quality of blender could be a problem for some of the commenters. I used to have a cheap blender and recipes would come out wrong but I finally invested in a good one and now I have no problems with blender recipes.
This recipe is so good. You can’t stop eating them.
I agree – thanks Jean!