Oatmeal Waffles

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5 from 837 votes
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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!

Need more waffle recipes? Try my almond flour waffles, cinnamon roll waffles, or protein waffles next.

oatmeal waffles

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.

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!

banana oatmeal waffles

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. 

Flavor variations

  • Enhance the batter. Add a pinch of salt, one teaspoon of vanilla extract, or if you prefer sweeter waffles, 1-2 tablespoons of sugar or sweetener. 
  • Add mix-ins. Whisk in some fresh berries, chocolate chips, or pecans. 
  • Serve the waffles with fresh fruit, melted butter, or even a drizzle of healthy Nutella

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. 

healthy oatmeal waffles

Frequently asked questions

What is the secret of making crispy waffles?

The waffle iron should be fully warmed before adding the batter, and the pancakes should be cooked long enough for the exterior to become crisp…without overcooking the center. 

Can I substitute the oat flour?

Yes! Wholewheat flour, buckwheat flour, and almond flour can be used instead of oatmeal flour.

More creative ways to enjoy oatmeal

oatmeal waffles

Oatmeal Waffles (3 Ingredients!)

5 from 837 votes
My oatmeal waffles are so light and fluffy, you won't believe that they are healthy. No eggs, no flour, and no sugar needed, they are made with just 3 ingredients!
Servings: 8 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

Instructions 

  • In a high speed blender or food processor, add your oats and blend until a flour-like consistency remains. Gently shake the blender to loosen it up. Add the bananas and milk and blend again, until a smooth batter remains. Transfer into a bowl and let the batter sit for 10 minutes.
  • Grease a waffle iron and heat up. Once hot, pour portions of the batter onto it. Cook until the edges are crispy and the center is cooked. Repeat the process until all the batter has been used up.
  • Enjoy immediately or let the waffles cool completely.

Notes

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.

Nutrition

Serving: 1servingCalories: 149kcalCarbohydrates: 28gProtein: 6gFat: 3gSodium: 94mgPotassium: 293mgFiber: 5gVitamin A: 33IUVitamin C: 4mgCalcium: 103mgIron: 1mgNET CARBS: 23g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    These are delicious. I wondered if they would be too dense to cook all the way through on my Belgian waffle iron. They were a but dense, but cooking them long and slow made yummy waffles.

    My next try I used one banana, 1/2 cup pumpkin pureeand vegan egg nog that needed using. I also added 1/4 cup sourdough discard. Wow, great too! I added another 1/3 cup of soy milk and could have used more but even so, they were definitely a hit. Thank you.

  2. 5 stars
    These waffles are delicious and SOO easy. I make waffles everyday for my 95 year-old mother who is also a type 1 diabetic. I just made some and they are really good. I think these are better for her than the higher-carb flour ones I have been making for years. Thanks for the recipe!

  3. 5 stars
    They were great, a bit soft, but after a round in the oven were wonderful and I’m happy to exclude the BS and BP (baking soda, powder) !! I confess I added an egg, some salt and cinnamin.
    THX for your recipe!

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