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
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. 🙂
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?
Karen @ Team Crumbs
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!
Brittany @ Team Crumbs
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 😍.
Karen @ Team Crumbs
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 !
Kyare - Team Crumbs
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…
Brittany @ Team Crumbs
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.
Kyare - Team Crumbs
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!
SJ - Team Crumbs
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!
SJ - Team Crumbs
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.
Kyare - Team Crumbs
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!