Oatmeal Waffles
These easy oatmeal waffles cook up crisp on the outside, tender in the middle and come together quickly with a batter made entirely in the blender. They're a reliable, feel-good breakfast, and since they freeze well, they're great for meal prep and future stress-free mornings!
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I've been making a version of these waffles for years, and there's almost always a batch of them stashed in my freezer.
We love having them on hand for quick and easy breakfasts on the go. You can throw one in the toaster and it's ready in minutes. Just like an Eggo, only better!
While my classic crispy buttermilk waffle recipe will always be my favorite, I make these way more often. Since they're made with oats, they're a a bit healthier, making them a better fit for weekday breakfasts, but they're still really delicious and satisfying!
I started using this recipe from Cookie and Kate, but I've tweaked it over the years to make it my own. I love using buttermilk in waffles and pancakes, so I worked it in here, adjusting the leavening a smidge to balance the extra acidity.
If you don't have buttermilk, you can make your own by mixing 1 tablespoon of white vinegar into 1 cup of whole milk. Stir and let sit for 5 minutes, then use in the recipe. If you'd rather use regular milk, you can swap the baking soda for additional baking powder and it'll work just as well.
Buttermilk can vary in thickness, which can affect the batter. It should be your classic pancake batter consistency. If it's too thick, thin it out with more buttermilk, milk, or water. If it's too thin, let it sit for 5-10 minutes. The batter will thicken as it sits.
You can hold cooked waffles in a low oven of 200°F while you cook the others if serving them to a group. Otherwise, just pop any leftovers into the freezer and take them out as needed, toast and enjoy!
This recipe doubles well, but to make any more, you will need to do it in batches.
This is the easiest waffle recipe!
I love making these in a blender because it's so much easier. Unlike waffles made with wheat flour, these won't get tough from overblending since they don't contain any gluten.
I like to buzz the oats up a bit to get them going first, but you can really just throw everything in the blender in one shot.
If you don't have a blender, you can use store-bought oat flour and whisk everything together in a bowl, but you will need slightly less oat flour since it's more compact.
Whenever I have fresh fruit lying around, I usually throw a little bit into the blender to make blueberry, peach, or strawberry oat waffles instead. You can't really go wrong!
Add the fruit in after everything has already been thoroughly blended, then pulse a few times on low just to break it up into bits. You don't want it pureed.
I also love browning the butter for my waffles, but you can skip it. It gives the waffles a rich, nutty flavor, but if I'm short on time, I don't bother.
I recommend using a standard waffle maker, not a Belgian waffle maker, for best results. All waffle irons will work a little differently, so use yours according to the manufacturer's instructions.
Want more breakfast recipes with oats? Try these cozy Blueberry Oatmeal Pancakes, this crunchy Honey Nut Granola, or this satisfying Oatmeal Dutch Baby Pancake.
Why This Recipe Works
- An easy, healthy, everyday waffle you can make on repeat.
- Comes together quickly in a blender with minimal effort.
- Made with whole oats, so no oat flour necessary.
- Light and crispy without whipping egg whites.
- Gluten free!
Oatmeal Waffle Ingredients
Oats - You can use whole rolled oats or quick oats, but avoid steel cut or Irish oats. You can also use oat flour, but you will need 1½ cups instead of 1¾ cups.
Buttermilk - If you don't have buttermilk, you can make it yourself by adding 1 tablespoon of white vinegar to a cup of milk and letting it sit for 5 minutes. You can also make these with regular milk, but you will have to replace the baking soda with more baking powder.
Butter - If you brown it first, it will provide even more flavor, but you can also just melt it and they will still be great.
Vanilla extract - I use my Try my homemade vanilla extract for an even deeper flavor!
Eggs - Help bind the batter and give the waffles structure.
Baking powder and baking soda - Both are needed here. Baking powder provides lift, while baking soda balances the acidity of the buttermilk.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Blender
- Waffle maker
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Wire rack
How to Make Oat Waffles in the Blender
- Melt the butter in a small saucepan over medium heat until it bubbles, then foams, then starts to smell nutty and turn golden brown. Turn off the heat and give it a stir, scraping up the brown bits on the bottom. Set aside to cool slightly.
- Add the oats to a blender and blend for 30-45 seconds until they turn into a fine flour.
- Add the buttermilk, eggs, maple syrup, vanilla, baking powder, baking soda, salt, and cinnamon, then pour the browned butter over top.
- Blend until the batter is smooth, stopping to scrape down the sides with a rubber spatula a few times to make sure everything blends evenly. Thin out with more buttermilk if it seems too thick.
Pro Tip: The batter should be the consistency of pancake batter. If it seems too thin, let it sit for 5-10 minutes. If it's too thick, thin it out with more liquid.
- Preheat your waffle iron.
- Lightly spray the waffle iron with cooking spray if needed, then pour in enough batter to cover without overfilling.
- Cook to your desired level of doneness according to your waffle maker's settings. I like mine cooked a little longer so they're extra crispy.
- Serve warm with butter, maple syrup, fresh fruit, or any other toppings you like.
Tips for Making Oatmeal Waffles
- Browning the butter gives the waffles a deep, nutty flavor, but you can skip that step and use regular melted butter instead.
- The batter texture can vary depending on the thickness of your buttermilk, and it thickens as it sits. It should be a pourable pancake batter consistency. If it gets too thick, stir in a splash of milk, buttermilk or water to loosen.
- All waffle irons will cook a little bit differently, so the cook time and yield may vary.
- You can hold cooked waffles in a low oven of 200°F while you cook the others if serving a group.
- This recipe doubles well, but to make more than that, you will need to do it in batches.
Variations
- Add chocolate chips to the batter for sweeter waffles that still freeze well.
- Blend in ripe bananas for banana waffles that are naturally sweet and great for kids. The batter will also make great banana oat pancakes!
- Replace ⅓ cup of buttermilk with pumpkin puree and extra cinnamon for a cozy fall version.
- Swap the maple syrup for honey, agave nectar, coconut sugar or brown sugar.
Serving Suggestions
Serve these delicious waffles hot off the waffle iron with pure maple syrup, peanut butter, fresh fruit or your favorite toppings for a delicious breakfast. For an added treat, top them with a dollop of mascarpone whipped cream, strained Greek yogurt or homemade ricotta sweetened with honey.
For a full spread, serve them alongside crispy candied bacon or classic homemade bacon, and always with a cup of iced cold brew coffee.
How to Store and Reheat Waffles
Let leftover waffles cool completely, then store them in an airtight container or freezer bag in a single layer to prevent soggy waffles. They keep well in the freezer and make excellent frozen waffles for busy mornings.
To reheat, place them directly into the toaster or toaster oven until hot and crisp. Avoid the microwave, which can make leftover waffles soft instead of maintaining crispy edges. For best results, reheat only what you need and keep the rest frozen for next time.
FAQs
Yes. This crispy waffles recipe is ideal for meal prep. Make a double batch, freeze the waffles, and reheat them as needed for a quick breakfast.
Yes. Using a food processor is a great way to make your own oat flour, though a high-speed blender will give the smoothest waffle batter.
The first waffle often behaves differently as the waffle iron finishes heating. Lightly grease the iron and consider the first waffle a test.
You can, but a standard waffle iron works best for this recipe. Belgian waffle makers tend to produce thicker waffles that don't get as crisp, and will make far fewer.
You can use plant-based milk like oat milk or coconut milk, but you'll need to follow the same leavening guidance noted above. Texture and flavor may vary slightly from my oat flour waffle recipe.
You can try, but it will be a distinctly different recipe from these fluffy waffles, and I can't guarantee the same results. Replacing the eggs, butter, and dairy changes how the leavening agent works with the basic ingredients, which affects structure and texture. You could experiment with a flax egg, vegan butter, or even fats like olive oil and coconut oil, but the waffles will not cook up the same.
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Easy Oat Blender Waffles
Ingredients
- ¼ cup butter
- 1 ¾ cups rolled oats or sub 1 ½ cups oat flour
- 1 cup buttermilk well shaken
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- cooking spray for the waffle iron, optional
- butter and maple syrup for serving
Instructions
- Melt the butter in a small saucepan over medium heat until it bubbles, then foams, then starts to smell nutty and turn golden brown. Turn off the heat and give it a stir, scraping up the brown bits on the bottom. Set aside to cool slightly.
- Add the oats to a blender and blend for 30-45 seconds until they turn into a fine flour.
- Add the buttermilk, eggs, maple syrup, vanilla, baking powder, baking soda, salt and cinnamon, then pour the browned butter over top.
- Blend until the batter is smooth, stopping to scrape down the sides with a rubber spatula a few times to make sure everything blends evenly. Thin out with more buttermilk if it seems too thick.
- Preheat your waffle iron. The batter should be the consistency of pancake batter. If it seems too thin, let it sit for 5-10 minutes.
- Lightly spray the waffle iron with cooking spray if needed, then pour in enough batter to cover without overfilling.
- Cook to your desired level of doneness according to your waffle maker's settings. I like mine cooked a little longer so they're extra crispy.
- Serve warm with butter, maple syrup fresh fruit or any other toppings you like.
Notes
- Browning the butter gives the waffles a deep, nutty flavor, but you can skip that step and use regular melted butter instead.
- The batter texture can vary depending on the thickness of your buttermilk, and it thickens as it sits. It should be a pourable pancake batter consistency. If it gets too thick, stir in a splash of milk, buttermilk or water to loosen.
- All waffle irons will cook a little bit differently, so the cook time and yield may vary.
- You can hold cooked waffles in a low oven of 200°F while you cook the others if serving a group.
- This recipe doubles well, but to make more than that, you will need to do it in batches.
