Hot, fresh, and made from scratch with oatmeal and cinnamon, these fresh oatmeal waffles are a great breakfast for the whole family.
Add some fruit and some pure maple syrup, and it’s a treat you’ll all look forward to!
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I’m a huge fan of waffles made from a boxed mix. They’re so easy to just add a few things to, and cook really quick when you have hungry people (see below) clamoring for breakfast. However, since there’s not a whole bunch of nutrition in boxed waffle mix deliciousness, I wanted to find a way to make them from scratch, but it had to be quick and easy AND taste good.
A couple of attempts and I’m sharing the final recipe for my healthy waffles with you!
This recipe makes 4 waffles in my belgian waffle maker, so adjust if you are using one of the smaller ones.
These days, I make a double batch, and keep some in the freezer for the days where I’m low on time. They also keep well in the fridge for a few days – you simply pop them in the toaster for a quick warm-up, and they’re ready to go. I LOVE this kind of breakfast!
If you love waffles, you’re in the right place. Mainly because this is a waffle recipe, but also because I have #allthewaffles on this site. Choose from Blueberry Waffles, Apple Cinnamon Waffles or step outside the breakfast box and go for these savory Cheddar Cornbread Waffles.
The addition of quick-cooking oatmeal to these seems to fill us up more easily, and sustain us until lunch. On the weekends, when we’re running around out of the house, it’s great to begin the day with a full belly!
A touch of cinnamon and brown sugar is essential – don’t leave that out, it makes them super tasty. Hope you like them as much as my boys do!
I have been making these waffles forever, as seen below. My family loves them! These little guys are now 6 and 8 (they were 4 and 2 ish in these pics)
Why you’ll love this recipe
- This recipe is freezer friendly! Make a double batch and freeze the leftovers.
- Great for a crowd, you won’t have to make too many, these are pretty filling waffles.
Kylee’s Notes & FAQs
I use quick oats in my oatmeal waffles. Old fashioned rolled oats can be used, but I recommend allowing them to soak in the batter for a little bit, and adding more liquid.
These waffles take a little longer to cook than regular waffles.
Storage
Store in the refrigerator, and warm up in the toaster.
To freeze: After they’re cooked and completely cooled, layer waffles on top of each other separated by parchment, wrap tightly in plastic wrap and store in freezer zip lock bag.Don’t thaw – just put in the toaster and cook until hot.
Substitutions/Additions
You can leave out the brown sugar in these waffles, or replace them with regular sugar, honey, or even better – maple syrup
You could use oat flour (or just blast some oats in a food processor) in place of regular flour if you prefer.
If you need gluten-free waffles, be sure that your oats are certified gluten-free.
Almond milk, coconut milk and any other non dairy milk can be substituted if you prefer to go dairy-free.
Coconut oil can be substituted for butter if you prefer.
Almond extract can be used instead of vanilla
Equipment needed:
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Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
In a bowl, combine the dry ingredients: flour, oatmeal, baking powder, brown sugar, cinnamon and salt.
In another bowl, whisk eggs, milk, melted butter and vanilla extract.
Add wet ingredients to dry ingredients, and mix until just combined. The mixture will be thick!
Cooking the waffles
Pour batter into a lightly greased waffle iron and cook until the desired color is reached.
Serve with whipped cream and fresh fruit.
More delicious breakfast recipes:
- Bacon Sausage Breakfast Sliders – a batch of these breakfast sliders is JUST the thing for the weekend. Breakfast YOUR way with bacon, sausage, egg, and cheese in a soft bun, brushed with garlic-butter… yes, please!
- Vanilla Maple Baked French Toast – Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- The Yummiest Banana Pancakes Ever. Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!
- Homemade Cinnamon Rolls. Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
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Oatmeal Waffles (Freezer Friendly)
Recommended Equipment
Ingredients
- 1-1/2 cup all-purpose flour
- 1 cup quick-cooking oatmeal
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon dark brown sugar ((can omit, but I wouldn’t!))
- 1/4 teaspoon salt
- 2 large eggs (lightly beaten)
- 1-1/2 cup milk
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
To serve (optional):
- fresh fruit
- whipped cream
Directions
- In a bowl, combine the dry ingredients: 1-1/2 cup all-purpose flour, 1 cup quick-cooking oatmeal, b3 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 tablespoon dark brown sugar and 1/4 teaspoon salt.
- In another bowl, whisk 2 large eggs, 1-1/2 cup milk, 4 tablespoons butter (melted) and 1 teaspoon vanilla extract.
- Add wet to dry, and mix until just combined. The mixture will be thick!
- Pour batter into a lightly greased waffle iron and cook until desired colour is reached.
- Serve with whipped cream and fresh fruit
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Notes
Kylee’s Notes & FAQs
I use quick oats in my waffles. Old fashioned rolled oats can be used, but I recommend allowing them to soak in the batter for a little bit, and adding more liquid. These waffles take a little longer to cook than regular waffles. Storage Store in the refrigerator, and warm up in the toaster. To freeze: After they’re cooked and completely cooled, layer waffles on top of each other separated by parchment, wrap tightly in plastic wrap and store in freezer zip lock bag.Don’t thaw – just put in the toaster and cook until hot. Substitutions/Additions You can leave out the brown sugar in these waffles, or replace them with regular sugar, honey, or even better – maple syrup You could use oat flour (or just blast some oats in a food processor) in place of regular flour if you prefer. If you need gluten-free waffles, be sure that your oats are certified gluten-free. Almond milk, coconut milk and any other non dairy milk can be substituted if you prefer to go dairy-free. Coconut oil can be substituted for butter if you prefer.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in May of 2016. It was republished with updated photos in November of 2020.
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