Oatmeal Waffles

I am of the firm opinion that oats make everything better, from cookies to protein bars to breakfast food. That’s the case with these oatmeal waffles, which are crispy, fluffy and healthier than their traditional counterparts. Oats are loaded with vitamins and minerals, and they help you stay fuller longer, whether you’re running to work or feeding hungry kiddos.

The only thing better than a good dish is a good dish you can enjoy again and again with minimal effort. These waffles can be easily stored (and frozen!), so you can keep them on hand for busy mornings. (Overnight oat recipes are also great to keep in mind if you often lack time to make breakfast. And if you’re craving oats later in the day, you might want to make chewy oatmeal cookies.)

Ingredients for Oatmeal Waffles

• All-purpose flour: This type of flour will get you the chewiness you love in a waffle.
• Quick-cooking oats: Hearty, chewy and nutty, oats also add extra fiber and minerals.
• Baking powder: Baking powder is a leavening agent and will help your oatmeal waffles rise.
• Ground cinnamon: Warming and a little sweet, cinnamon adds some depth to your waffles while helping accentuate the other flavors.
• Eggs: Eggs provide moisture and help bind the ingredients together. For best results, make sure you start with room-temperature eggs.
• Whole milk: Milk provides moisture and richness, which is why we prefer whole milk over lower-fat milk options in this recipe.
• Butter: Melted butter helps keep your waffles crispy and gives them a rich, buttery flavor.
• Brown sugar: Brown sugar’s sweetness is balanced with a hint of molasses that adds more dimension to your oatmeal waffles.
• Fresh fruit and yogurt: Choose your yogurt and fresh fruit of choice as toppings. Berries and bananas are great options here.

Directions

Step 1: Start the batter

In a large bowl, combine the flour, oats, baking powder, cinnamon and salt, then set this aside.

Step 2: Combine all the ingredients

In a small bowl, whisk the eggs, milk, butter and brown sugar. Add this egg mixture to the flour mixture, and stir until blended.

Step 3: Make the waffles

Pour the batter into a lightly greased waffle iron (the amount will vary based on the size of your waffle iron). Close the lid quickly and bake according to the manufacturer’s directions. Use a fork to remove the finished waffle, then top it with your choice of fresh fruit and yogurt before serving warm.

Editor’s Tip: Don’t open the waffle iron during cooking.

Oatmeal Waffle Variations

• Jam it out: For an additional dose of fruit, top your waffles with jam, like this raspberry peach jam.
• Try it with mix-ins: Stir blueberries or chocolate chips (or both) into the batter.
• Add a bit of extract: Add some vanilla or almond extract to the wet ingredients to play with different flavor profiles.

How to Store Oatmeal Waffles

You can store oatmeal waffles in the fridge for up to four days in a plastic bag. Reheat them in the toaster, toaster oven or oven, and serve warm.

Can you freeze oatmeal waffles?

You sure can, and that’s part of what makes this recipe a family-friendly hit. Wrap them tightly in plastic wrap and pop them in the freezer for up to two months. You can reheat them in a toaster oven, toaster (my preference) or oven.

Oatmeal Waffle Tips

What can I substitute for the quick-cooking oats?

You can use old-fashioned oats, although this might make the waffles a little chewier and you may need a bit more liquid. You can also try pulsing them a few times in a blender or food processor. Avoid using steel cut oats (save them for apple pie oatmeal).

Why are my waffles sticking to the waffle iron?

Make sure your waffle iron is properly greased, and avoid opening it too early.

Should I rest the batter for this oatmeal waffles recipe?

Resting the batter—aka, letting it sit before cooking—can help the waffles become fluffier. The oats have time to hydrate, and the baking powder can work its leavening magic. Just 10 to 15 minutes should be good, although you can go up to 30.