This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
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!
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 fresh oatmeal waffles with you!
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!
Homemade from scratch Fresh Oatmeal Waffles – a delicious breakfast for every day!
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!
Oatmeal Waffles (Freezer Friendly)
Ingredients
- 1-1/2 cups all purpose flour
- 1 cup quick-cooking oatmeal
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1 Tbs dark brown sugar (can omit, but I wouldn’t!)
- 1/4 tsp salt
- 2 eggs lightly beaten
- 1-1/2 cups milk
- 4 Tbs butter melted
- 1 tsp vanilla extract
To serve (optional):
- Sliced fruit
- Whipped cream
Instructions
- In a bowl, combine the dry ingredients: flour, oatmeal, baking powder, cinnamon, brown sugar and salt.
- In another bowl, whisk eggs, milk, butter and vanilla.
- 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.
Tips & 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
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
