Oatmeal Waffles
These oatmeal waffles are soft on the inside, crisp on the outside, and full of comforting flavor. They’re perfect for slow mornings or make-ahead breakfasts—just toast to reheat!
Servings: 6 6 inch waffles
Ingredients
- 1½ cups milk or buttermilk
- ½ cup light oil such as vegetable or avocado oil
- 2 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1½ cups oats old-fashioned or quick oats
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- In a large bowl, whisk together the milk, oil, eggs, sugar, and vanilla until well combined.
- Stir in the oats and let the mixture sit for 5–10 minutes to allow the oats to soften slightly.
- Add the flour, baking powder, and salt to the bowl. Stir just until combined—don’t overmix.
- Lightly grease your waffle maker if needed. Pour the batter into the waffle maker (about 1/3 to 1/2 cup per waffle, depending on size).
- Cook until the waffles are golden brown and crisp.
- Serve warm with butter, syrup, fresh fruit, or yogurt.
Notes
- For extra flavor, add ½ teaspoon of apple pie or pumpkin pie seasoning or a pinch of nutmeg to the batter.
- These waffles freeze beautifully—cool completely, then store in a zip-top bag for up to 3 months. Reheat in a toaster or oven until crisp.
- Want to make them heartier? Try swapping half the flour for whole wheat flour.
- Want me to turn these into a banana oat waffle version too? 🍌
Nutrition
Serving: 1waffle | Calories: 405kcal | Carbohydrates: 42g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 452mg | Potassium: 210mg | Fiber: 3g | Sugar: 12g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 217mg | Iron: 2mg
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