My fiber-packed oatmeal waffles are light and fluffy but deceptively filling. They’re made with 3 ingredients and no eggs or flour are needed!

I can be nitpicky when it comes to waffles. I want them thick but soft, crisp on the outside but fluffy in the center. Most importantly, they should be filling but not weigh me down. 

Luckily, my oat flour waffles tick those boxes. For this recipe, I combine the staying power of oats with the texture and sweetness of waffles to make a hearty but decadent breakfast. It’s the best of both worlds!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make oatmeal waffles
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More creative ways to enjoy oatmeal
8. Oatmeal Waffles (3 Ingredients!) (Recipe Card)

Why I love this recipe

• Made with 3 ingredients. All you need are oats, bananas, and milk. This may be obvious, but that also means they’re gluten free waffles, too!
• Naturally sweetened. Brown bananas are plenty sweet, and let’s be real, we’re going to dump a ton of maple syrup on these bad boys. 
• Easy to customize. I’ll often add mix-ins or spices or top them with a scoop of nut butter for some healthy fats. 
• They don’t taste healthy. I’ve surprised my family with oat waffles more than once, and they’ve never been able to tell them apart from my classic waffles.

Need more waffle recipes? Try my almond flour waffles, savory waffles, cottage cheese waffles, or protein waffles next.

Ingredients needed

• Oatmeal. Use either rolled oats, quick-cooking oats, or steel cut oats. Since we’re blending them into a powdery consistency, it won’t matter. Use certified gluten-free oats if needed.
• Banana. Adds moisture and sweetness without needing butter, oil, or sugar.
• Milk. I used unsweetened almond milk, but both soy milk and regular milk work. 

How to make oatmeal waffles

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Blend. Blend the oats in a blender until they turn to flour. Scrape the sides with a spatula, then add the remaining ingredients and blend until smooth. Pour the batter into a bowl and let it sit for 10 minutes. 

Step 2- Cook. Preheat a waffle maker and grease with cooking spray. Pour portions of batter and cook until they’re crisp but soft. Use up the rest of the batter. 

Step 3- Serve. Serve the waffles warm with maple syrup, and enjoy!

Arman’s recipe tips

• Save time. Make oat flour in advance so the next time you want waffles, you can get right to it!!
• Give the blender a good shake before adding the banana and milk. Oat flour tends to stick to the sides, creating lumps in the batter. 
• Don’t skip the rest time. Giving the batter 10 minutes allows the flour to soak up more moisture, helping the waffles crisp up on the outside and become fluffier. 
• Grease the waffle iron VERY well so the batter doesn’t stick to it. Yes, even those ‘non-stick’ waffle irons, too. 

Storage instructions

To store: Leftover waffles can be stored in the refrigerator in an airtight container for up to 1 week. 

To freeze: Place waffles in a ziplock bag and store them in the freezer for 6 months. Thaw overnight in the refrigerator. 

To reheat: Reheat on a non-stick pan or toaster oven until warm. Avoid microwaving them, as they will become soft and soggy. 

Frequently asked questions

More creative ways to enjoy oatmeal

• Oatmeal brownies
• Blueberry baked oatmeal
• Healthy oatmeal muffins
• Brownie baked oatmeal
• Or any of my recipes with oats