These light, fluffy oatmeal waffles are naturally gluten free, healthy, and perfect for the whole family! Crispy yet moist, with no bananas or milk needed. Enjoy with a drizzle of maple syrup and a side of bacon.
My husband has a not-so-secret secret love affair with this oatmeal waffle 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 oatmeal waffles are:
- Light
- Fluffy
- Belgian
- Crispy
- Healthy
INGREDIENTS FOR OAT FLOUR WAFFLES
- 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 the good old fashioned oats here. Quick oats aren’t quite right for this recipe.
- Salt
- Baking Powder
- 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.
- Maple Syrup. Every oatmeal waffle 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.
- Water
- Eggs
HOW TO MAKE THE OATMEAL WAFFLE RECIPE
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, 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 the waffle iron according to the manufacturer’s directions. Letting the batter sit gives the oats time to soak up some of the liquid, making crispier waffles.
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 ¼ cup water 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 waffle as desired, or according to the manufacturer’s directions.
Step 8. Repeat with the remaining batter, stirring well before pouring onto the waffle iron.
Making this oatmeal waffle recipe is that simple!
TIPS FOR THE BEST WAFFLES
To make the best waffles, here are a few things I’ve found helpful.
- Make your waffle batter 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 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. 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!
TOPPINGS FOR OATMEAL WAFFLES
We top our waffles with anything from maple syrup, butter, fresh fruit, and whipped cream. Chocolate chip and nut butter topped waffles are tasty too!
HOW TO FREEZE OAT WAFFLES
Let the waffles cool completely before freezing. I recommend freezing waffles in a single layer on a baking sheet and then transferring it 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 expensive (in my opinion), so I go with method #1. It’s the cheapest and it works.
HOW TO REHEAT FROZEN OATMEAL 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 it 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.
FAQS FOR OATMEAL WAFFLES
Are pancake and waffle mix the same?
I have not used this recipe for pancakes, personally, but my readers have!
One reader reported that she uses half the amount of fat to make pancakes, so instead of 6 Tbsp of butter, she uses 3 Tbsp of coconut oil. Feel free to try it out or use this oat pancakes recipe!
What is the difference between a waffle and a Belgian waffle?
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.
How do you make Belgian waffles from scratch?
Simple, follow my recipe! It is so easy to make. It’s a great hearty breakfast to add to your regular rotation!
Can I make this a dry waffle mix recipe?
Yes! Simply prepare the recipe with the dry ingredients and store it 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 recipe is not vegan. While it does not use any dairy or nondairy milk, it does use eggs and butter to create a crispiness around the edges.
SERVE WITH OATMEAL WAFFLES
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
- One-Hour Cinnamon Rolls
- Overnight Pumpkin French Toast
- Easy Overnight Cinnamon Rolls
Freezer Cooking: Breakfasts
Sign up to get instant access to my Freezer Cooking: Breakfasts Plan, complete with recipes, supply list, and shopping list!Watch How to Make Cinnamon Oatmeal Waffles
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 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–5 waffles 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Ingredients
- 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 ½ cups water
- 2 eggs
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.
Nutrition
- Calories: 194
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.
Thanks Maha!
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!
Hi Tiffany,
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!!
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.
Thanks Tiffany
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.
~Carlee
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!