Oatmeal Waffles

Light, fluffy, and incredibly delicious, these healthy Oatmeal Waffles will make any breakfast or brunch complete! They are made with WHOLESOME ingredients, without REFINED SUGARS. Super simple and taste amazing.

I know, I know... I'm jumping on the waffle train a bit late. BUT I'm glad to announce it - we finally got the WAFFLE MAKER! Boys convinced me to get a waffle maker and start making healthy waffles at home for all of us. And, oh boy, do we enjoy waffles now.

I've been avoiding to get waffle maker for ages, simply because I'm not particularly eager to stuff my kitchen with unnecessary appliances if I don't have to. You know how new things are fun and exciting at the beginning, but soon they end up on the back of some cabinet collecting dust. Decaying. I didn't want yet another dying gadget in my cabinet. And I was taken by the idea - we lived fine without waffles for years, we can continue living without it. We have Blueberry Banana Pancakes. But NO!

My kiddo started wining about waffles. So I started buying waffles in the store. Soon he got really hooked on this sugary refined stuff. I felt SO guilty. So I finally gave up.

The first bunch I made was these Oatmeal Waffles. What a deliciousness! These oatmeal waffles are soft, fluffy, and wonderfully flavored - a perfect family treat that is satisfying and so tasty. Who knew that simple THING like homemade waffle could be so delightful. Plus, these waffles are nutritious, loaded with only WHOLESOME stuff that is good for our health. Plus super easy to make - you just need a blender, a few basic ingredients and waffle maker.

Oatmeal Waffles ingredients

All ingredients in this recipe contribute to our health in some way, so this treat is far from empty sweet calories. To make these fluffy beauties, all you need is:

• OATS: Hearty, healthy, and filling, oats are stapled food in my pantry. It’s one of my favorite grain. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. + Proteins. YES, proteins!! They are nutritious and so versatile. 
• OAT MILK: I used oat milk in this recipe because oat milk is naturally creamy and sweet, plus it has so many benefits too. Oat milk is a popular dairy-free milk substitute. Naturally, oat milk isn’t as nutritious as whole oats, that's why it’s often enriched with nutrients — including calcium, potassium, iron, and vitamins A and D. But oat milk is unique because it’s free of many of the allergens found in other types of milk. Plus, same as whole oats, it contains beta-glucans — a soluble fiber that may offer heart health benefits (2). 
• COCONUT OIL: Coconut oil is called a superfood. For a reason. The unique combination of fatty acids in coconut oil is showed to have positive effects on our health, including fat loss, improving heart health, and boosting up our brain functions. While most fats are categorized as long-chain triglycerides (LCTs), coconut oil contains medium-chain triglycerides (MCTs), which are shorter fatty acid chains (3). When you eat MCTs, they go straight to the liver where the body uses them as a quick source of energy. Also, coconut oil contains natural saturated fats that increase HDL (good) cholesterol in the body turning turn LDL (bad) cholesterol into a less harmful form thus keeping our heart healthy. 

To sweeten these oatmeal waffles I used RAW HONEY. Raw honey is unrefined sweetener with many health benefits. It gave subtle sweetness yet didn’t overload waffles with much sugary calories. Marple syrup is another great choice. It is also considered non-refined sugar, meaning much healthier option. It will add sweetness, but because it’s mild, it won’t overpower the overall taste of the waffles. 

Other pantry ingredients you’ll need:

• Egg
• Vanilla extract
• Salt
• Baking powder 

How to make Oatmeal Waffles

• Prepare and measure all ingredients using measuring cups.
• Place 1 cup oat milk, 1 medium egg, and pinch of salt in a blender. Blend on high for few seconds until ingredients combine.
• Add in 1/cup virgin coconut oil (melted and cooled), 1/4 cup raw honey (or maple syrup), 1 teaspoon vanilla extract, 1 teaspoon backing powder and 1 + 1/4 cup rolled oats (or quick oats). Blend everything until you get a smooth mixture. 
• Heath up your waffle maker until it's completely HOT (the green light must be on). Grease the waffle maker with coconut oil cooking spray or using the brush. 
• Pour 1/2 of the batter onto the hot waffle maker, close the lid and allow it to cook before removing and repeating the process for the rest of the batter. 
• Remove cooked waffles from the waffle maker and place it on a cooling rack. Let them cook to room temperature. Freshly cooked waffles will be soft when you take them out of the waffle maker but they will harden as they cool on the rack. 
• Serve topped with maple syrup, bananas, and fresh blueberries.

Substitutions

• You can use quick oats or rolled oats here.  
• You can swap oat milk for almond milk or organic soy milk. Cow's milk works fine here too. Coconut milk won’t work well here. 
• In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions. You can substitute coconut oil with avocado oil. 
• You can substitute raw honey with maple syrup. Date syrup wont work well here.
• MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Tips for serving

• Top oatmeal waffles with FRESH FRUITS: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit, or spoonful of yoghurt.
• Sprinkle with: sliced almonds or any other nut, cacao nibs or dark chocolate bits. You can be creative here and choose toppings you like.

Tips for storing

• Keep covered in the refrigerator for up to 4 days.
• HOW TO FREEZE: Take your cooked and cooled waffles and place each waffle individually in wax paper bags. Store wrapped waffles in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.

Enjoy!

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5 from 29 votes

Oatmeal Waffles recipe

These light, fluffy, and incredibly delicious Oatmeal Waffles will satisfy your waffle cravings and fuel your day. They are nutritious, made with HEALTHY ingredients without refined sugars - a great family breakfast option!

Course Breakfast

Cuisine American, International

Keyword healthy oatmeal waffles, oatmeal waffle recipe, oatmeal waffles

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 waffles

Calories 326kcal

Author Natalie

Ingredients

• 1 1/4 cup rolled oats or quick oats
• 1 cup oat milk
• 1 medium egg
• 1/4 cup extra virgin coconut oil melted and cooled
• 1/4 cup raw honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

Instructions

• Prepare and measure all ingredients using measuring cups.
• Place 1 cup oat milk, 1 medium egg, and pinch of salt in a blender. Blend on high for few seconds until ingredients combine.
• Add in 1/4 cup virgin coconut oil (melted and cooled), 1/4 cup raw honey (or maple syrup), 1 teaspoon vanilla extract, 1 teaspoon baking powder and 1 + 1/4 cup rolled oats (or quick oats). Blend everything until you get a smooth mixture.
• Heath up the waffle maker until it's completely HOT (the green light must be on). Grease the waffle maker with coconut oil cooking spray or using the brush.
• Pour the batter onto the hot waffle maker to cover the plates, close the lid and allow it to cook before removing and repeating the process for the rest of the batter.
• Remove cooked waffles from the waffle maker and place it on a cooling rack. Let them cook to room temperature. Freshly cooked waffles will be soft when you take them out of the waffle maker but they will harden as they cool on the rack.
• Serve topped with maple syrup, bananas, and fresh blueberries.

Notes

Substitutions
You can use quick oats or rolled oats here.
You can swap oat milk for almond milk or organic soy milk. Cow's milk works fine here too. Coconut milk won’t work well here.
In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions. You can substitute coconut oil with avocado oil.
You can substitute raw honey with maple syrup. Date syrup wont work well here.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
Keep covered in the refrigerator for up to 4 days.
HOW TO FREEZE: Take your cooked and cooled waffles and place each waffle individually in wax paper bags. Store wrapped waffles in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.

As a measure, I used US cup (240ml).

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

Nutrition

Serving: 1waffle | Calories: 326kcal | Carbohydrates: 41g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 147mg | Fiber: 3g | Sugar: 22g | Vitamin A: 182IU | Calcium: 106mg | Iron: 2mg

More healthy breakfast recipes

• Cinnamon Roll Oatmeal Bake
• Carrot Cake Baked Oatmeal
• Cinnamon Oatmeal Cookies
• Chocolate Oatmeal Cookies

If you’ve tried this oatmeal waffle recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!