Oatmeal Waffles (Freezer Friendly)
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.
Servings 4 waffles
Calories 436kcal
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
- 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.
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
