Oatmeal Waffles Recipe (Freezer Friendly)

Hot, fresh, and made from scratch, these oatmeal waffles are crisp on the outside, fluffy in the middle, and lightly sweet with cinnamon and brown sugar. They come together in about 20 minutes start to finish, which makes them totally doable even on busy mornings.

After a few test runs, this oatmeal waffle recipe was the clear winner. Quick-cooking oats add texture and make the waffles more satisfying, while cinnamon and brown sugar give them that classic waffle flavor everyone expects. They work just as well topped with fruit and real maple syrup as they do straight off the waffle iron.

These also work really well as a make-ahead breakfast for busy mornings, right alongside freezer staples like my Cinnamon Cream Cheese Roll Ups.

Update: This recipe was originally published in May of 2016. It was updated in 2020 and 2026.

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

• Freezer-friendly. These waffles freeze and reheat really well, which makes them great for make-ahead breakfasts. I usually double the batch and stash extras for busy mornings.
• Filling without feeling heavy. The quick-cooking oats give these waffles more staying power, so they actually hold everyone over until lunch.
• Great for feeding a group. This recipe makes a small batch of hearty waffles, so you do not need to stand at the waffle iron forever to feed everyone.
• Simple, familiar flavors. Cinnamon and brown sugar keep the flavor classic and cozy, no fancy ingredients required.
• Easy to change up. Top with fresh berries or bananas, and serve with maple syrup or honey and whipped cream or yogurt.

Nostalgia check:

I have been making these waffles forever, as seen below. My family loves them! These little guys are now 12 and 14 (they were 4 and 2 ish in these pics).

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

• Flour and oatmeal. All-purpose flour gives structure while quick-cooking oats add texture and make these waffles more filling. Quick oats soften as they cook, which keeps the waffles fluffy. Old-fashioned oats will be too chewy unless pulsed first. Steel cut oats will not work in this recipe, without cooking them first.
• Baking powder. This is what gives the waffles lift and keeps them from feeling dense. Make sure it is fresh for the best rise.
• Cinnamon, brown sugar, and salt. These work together to give the waffles that classic oatmeal flavor. The brown sugar adds warmth and depth, and the salt balances the sweetness so the waffles do not taste flat.
• Eggs. Use large eggs. They help bind the batter and give the waffles structure.
• Milk. Keeps the batter smooth and pourable. Whole milk gives the best texture, but lower-fat milk works fine. Oat milk, almond millk or any other dairy alternate milk will work just fine for oat waffles.
• Butter and vanilla extract. Melted butter adds flavor and helps the waffles crisp, while vanilla rounds everything out so they taste like a finished breakfast. Let the butter cool slightly before mixing so it does not scramble the eggs.

How to make this recipe

Whisk the dry ingredients: In a large bowl, whisk together the flour, quick-cooking oatmeal, baking powder, cinnamon, brown sugar, and salt until evenly combined.

Whisk the wet ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.

Combine the batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. The batter will be thick, which is exactly what you want.

Cook the waffles: Preheat and lightly grease the waffle iron. Add the batter to the prepared waffle iron and spread gently if needed. Close the waffle iron and cook until the waffles are golden brown and crisp to your liking.

How to Make These into Oat Pancakes

This batter works just as well for pancakes with a small adjustment.

The waffle batter is thicker than pancake batter, so add an extra 1/4 to 1/2 cup milk until the batter is thick but pourable. It should spread slightly on the griddle instead of holding its shape.

Let the batter rest for about 5 minutes so the oats can fully hydrate. This helps the pancakes cook through evenly.

Heat a lightly greased skillet or griddle over medium heat. Scoop about 1/4 cup batter per pancake and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden and cooked through.

Serve warm with butter, syrup, or fruit. These pancakes also freeze well and reheat easily in the toaster, just like the waffles.

Troubleshooting Guide

• Waffles are too soft or pale. Make sure the waffle iron is fully preheated before adding the batter. Oat-based batters need enough heat to crisp on the outside.
• Waffles are dense. Check that your baking powder is fresh and avoid overmixing the batter. Stir just until everything is combined – a few small lumps are fine.
• Waffles stick to the waffle iron. Lightly grease the waffle iron even if it is nonstick. The oats and brown sugar can cause sticking if the surface is dry.
• Waffles brown too quickly. Lower the heat setting on your waffle maker. Brown sugar caramelizes faster and can darken before the inside is fully cooked.

Kylee’s Notes

• Fully preheat the waffle iron. Give the waffle maker a few extra minutes after it signals ready. A hot iron helps these oatmeal waffles crisp properly.
• Do not overmix the batter. Stir just until combined. Overmixing develops the flour too much and leads to dense waffles.
• Let the batter rest briefly. Letting the batter sit for 5 minutes allows the oats to hydrate, which improves texture and helps the waffles cook more evenly.
• Grease the waffle iron lightly each time. Even nonstick waffle irons benefit from a quick brush of oil or butter, especially with oat-based batters.
• Freeze extras in a single layer first. Let waffles cool completely, freeze them flat on a baking sheet, then transfer to a freezer bag so they do not stick together.

How to store leftovers

Let the waffles cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

For freezing, stack the cooled waffles with parchment paper between each one, wrap tightly in plastic wrap, and place in a freezer zip-top bag. You can also freeze the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They keep well in the freezer for up to 2 months.

Reheating Tips

Reheat waffles straight from the fridge or freezer. Do not thaw first. Pop them directly into the toaster and heat until warmed through and crisp on the edges.x

If you like hearty waffles like these, there are a few other waffle recipes on the site that freeze and reheat just as well.

• Blueberry Waffles. A delicious breakfast, bursting with juicy blueberries – these easy Blueberry Waffles will delight the whole family! 
• Apple Cinnamon Waffles. Warmth, comfort and so much yum! The whole family will enjoy these!
• Pumpkin Spice Waffles. Fluffy, lightly sweet, and warmly spiced, they’re made with canned pumpkin and pantry staples. Serve with butter and maple syrup for a seasonal treat everyone will love.
• Brownie Waffles. Chocolatey, ooey, gooey and delicious, these brownie waffles are an epic dessert and treat!
• ALL BREAKFAST RECIPES

4.77 from 13 votes

Oatmeal Waffles (Freezer Friendly)

Author Kylee Ayotte

Servings 4 waffles

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

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Crisp on the outside and fluffy in the middle, these oatmeal waffles are lightly sweet with cinnamon and made from scratch in about 20 minutes.

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Equipment

• Waffle Maker
• Large Bowl
• Whisk

Ingredients

 

1x2x3x

• ▢ 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
• ▢ maple syrup

Instructions

• Get prepped. Preheat the waffle iron and lightly grease it. Melt the butter and set it aside to cool slightly.
• Mix the dry ingredients: In a large bowl, whisk together 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, and 1/4 teaspoon salt.
• Mix the wet ingredients: In a separate bowl, whisk together 2 large eggs, 1-1/2 cup milk, 4 tablespoons butter, and 1 teaspoon vanilla extract
• Combine: Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick.
• Cook the waffles: Lightly grease the waffle iron, add the batter, and cook until the waffles are golden and crisp to your liking.
• Serve: Serve warm with fresh fruit, whipped cream, and maple syrup if desired.

Notes

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.

Preheat the waffle iron well. A fully hot waffle iron helps these waffles cook evenly and crisp on the outside.

Do not overmix. Stir just until combined. Overmixing leads to dense waffles.

Let the batter rest. A short 5-minute rest gives the oats time to hydrate and improves texture.

Storage

Let the waffles cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

To freeze: For freezing, stack the cooled waffles with parchment paper between each one, wrap tightly in plastic wrap, and place in a freezer zip-top bag. You can also freeze the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They keep well in the freezer for up to 2 months.

To reheat: Reheat waffles straight from the fridge or freezer. Do not thaw first. Pop them directly into the toaster and heat until warmed through and crisp on the edges.

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.

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Nutrition

Calories: 436kcal | Carbohydrates: 58g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 298mg | Potassium: 677mg | Fiber: 7g | Sugar: 5g | Vitamin A: 531IU | Calcium: 251mg | Iron: 4mg

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.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee