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Cinnamon Oatmeal Waffles

This Belgian waffle recipe comes out crispy and fluffy every time, and it's made without milk. This is my family's favorite and it's naturally gluten-free! :: DontWastetheCrumbs.com

4.6 from 27 reviews

This Belgian waffle recipe comes out crispy and fluffy every time, and it’s made without milk. This is my family’s favorite and it’s naturally gluten-free!

Scale

Ingredients

Instructions

  1. Melt butter and set aside to cool slightly.
  2. Meanwhile, measure oats, baking powder, salt and cinnamon into the blender. Process on high until the mixture resembles flour, about one minute.
  3. Add 1 cup water, eggs and optional sweeteners and blend on high* into a batter, about one minute.
  4. Add the butter and again, blend on high *for about one minute.
  5. Allow the batter to sit for 5 minutes and preheat the waffle iron according to manufacturer directions.
  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.
  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.
  8. Repeat with the remaining batter, stirring well before pouring onto the waffle iron.

Notes

* 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.

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