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!
Servings: 4 waffles
Calories: 326kcal
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.
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