Easy Oat Blender 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!
Servings: 4
Calories: 342kcal
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.
Nutrition
Calories: 342kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 859mg | Potassium: 272mg | Fiber: 4g | Sugar: 10g | Vitamin A: 573IU | Vitamin C: 0.01mg | Calcium: 176mg | Iron: 2mg
