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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 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 this recipe works
- 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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Ingredients:
This is an overview. The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
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)
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.
Update: This recipe was originally published in May of 2016. It was republished with updated photos in November of 2020.
theoldfatguy says
I love oatmeal in baking. Saved for future use. Thanks.
The Old Fat Guy
Kate says
My boys also love waffles. I think they’re easier to eat than pancakes sometimes. They loved these ones. I made extras for the week.
Mackenzie Ryan says
I have a favorite oatmeal waffle mix that I buy, but I’ve never found one I love from scratch! We lovd these, especially the added nutrition of the oatmeal!! SO EXCITED
Megan - The Emotional Baker says
What an awesome waffle flavor! I have to try these 🙂
Uma Srinivas says
My girl like waffles very much. But never made one, always buying 🙂 This recipe made me change Kylee!
Razena | Tantalisemytastebuds.com says
I’ve never made waffles from a boxed mix but love eating them. This was an easy recipe to make, and we all enjoyed them. Thank you.
kimscravings says
Waffles are my favorite and these look so yummy!
Jan Forbes says
Brilliant recipe. Made these for breakfast (and the Freezer!) and we are huge fans. Thanks for sharing
Meghna says
Plsss share an eggless recipe of it
Jennifer @ Because Food Is Love says
I always make waffles and pancakes from scratch so I often try new recipes. I’ve added oatmeal to pancakes but never to waffles, nor brown sugar. What a great idea! We tried these and LOVED them!
Trever Ryan says
I’m the breakfast guy in our house, and this just gave me an excellent new meal to serve. The cinnamon really stands out and with the brown sugar gives these a super warm, cozy flavor.
A cup of coffee and two of these waffles (on a traditionally sized waffle iron) are a super way to start a rainy, northwest winter day!
Marianne says
I had some leftover oatmeal from yesterday. Thanks for your recipe – made for a great Sunday breakfast served with a bit of fresh coffee and black coffee.
All the best from Denmark