Oatmeal Waffles
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My fiber-packed oatmeal waffles are light and fluffy but deceptively filling. They’re made with three ingredients- no eggs, no flour, and no fuss.
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. I first started making these when I was experimenting with oat-based batters for lighter breakfasts. Blending the oats into flour gives the waffles structure without needing eggs (great for my partner, who has a slight egg intolerance!), and the 10-minute resting time is what makes them crisp on the outside and soft on the inside. I usually meal prep a batch on Sundays- they reheat perfectly in the toaster, so weekday breakfasts feel special!
Table of Contents
Why these oatmeal waffles are on repeat in my kitchen
- Made with 3 ingredients. That also means they’re gluten-free, too!
- Naturally sweetened. The brown bananas add plenty of sweetness, and you can adjust how much syrup you add when you serve it.
- 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.
What readers are saying
★★★★★ – “These waffles taste great! It’s amazing that they don’t need eggs, flour, or a leavening agent. I added salt and cinnamon just for preference, but it’s still a very simple recipe.” – Melissa
Key Ingredients
For exact measurements, jump to the recipe card below.
- Oatmeal. Use either rolled oats or quick cooking oats. Since we’re blending them into a powdery consistency, it won’t matter. Skip steel-cut oats as they’re too dense to blend smoothly (ask me how I know).
- Banana. Adds moisture and sweetness, keeping the middle of the waffles soft.
- Milk. I used unsweetened almond milk, but any milk will work fine.
Tested flavor variations
I call these my ‘blank canvas waffles’, meaning the batter is SO versatile. Here are some ways I’ve changed things up:
- Gluten-free. If I’m making these waffles for my niece (she’s celiac), I swap out the standard oats for certified gluten-free rolled oats. My go-to brand is Bob’s Red Mill.
- 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.
How to make oatmeal waffles
Step 1- Assemble. Add the oats, banana, and milk to a high-speed blender or food processor.
Step 2- Blend all the ingredients until a smooth batter remains. Pour the batter into a bowl and let it sit for 10 minutes.
Step 3- Cook. Preheat a waffle maker and grease it with cooking spray. Pour portions of batter and cook until they’re crisp but soft.
Step 4- Rest and serve. Rest the waffles on a wire rack until the remaining batter is used up and serve immediately.
Four top tips to ensure perfect waffles
This recipe is pretty forgiving, but I want you to get it right on the first try. I’ve been making these waffles for years, and these are the four hiccups I see most often- plus exactly how to avoid them.
- The ideal batter. My recipe calls for 1 1/2 cups of mashed banana, but depending on how soft the bananas are and the brand of oats you use, your batter may be a touch thicker or thinner. Aim for a smooth, spoonable consistency. You can see the exact consistency in my recipe video below.
- 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. I also recommend scraping down the sides with a spatula.
- Don’t skip the rest time. The 10-minute pause lets the oats absorb moisture, creating crisp edges and a fluffier center.
- Grease the waffle iron VERY well so the batter doesn’t stick to it. Yes, even those ‘non-stick’ waffle irons, too.
Storage and meal prep
To store: Leftover waffles can be stored in the refrigerator in an airtight container for up to 1 week.
To freeze: Place the waffles in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator.
Meal prep: Here is what I do: On Sundays, I make a double or triple batch (I’m feeding three mouths, so it disappears quickly) of the waffles. Let them cool on a wire rack until room temperature, then place them in individual baggies (less moisture = less soggy waffles). Keep them in the fridge and reheat them in the morning.
Reheating: I prefer using a basic toaster, but you can also use an air fryer (set at 350°F for 5 minutes) or an oven (ideal for a large batch: preheat to 350°F and cook for approximately 10 minutes).
Frequently asked questions
The waffle iron should be fully warmed before adding the batter, and the waffles should be cooked long enough for the exterior to become crisp…without overcooking the center.
Okay- sort of. I tested these waffles with quinoa flakes (sometimes labelled as quinoa cereal) and buckwheat flakes. They’re the two grains that are most similar to rolled oats. While they both worked okay, they do not store well at all, and actually turn out gummy. So, if you’re making the waffles fresh, it’s fine. If it’s for meal prep, you’ll need to stick to the oats.
This relates to my tip about the ideal batter. Dense waffles are a direct result of the batter being too thick. Check out my recipe video below to see the ideal texture, but it should be pourable and smooth. You can add milk to thin it out, if needed.
More healthy waffle recipes
Oatmeal Waffles (3 Ingredients!)
Video
Ingredients
- 3 cups rolled oats 270g
- 3 large bananas 360g, 1 1/2 cups mashed
- 2 1/4 cups unsweetened almond milk 540ml, any plant based milk can be used
Instructions
- In a high-speed blender or food processor, add the oats, banana, and milk, and blend/process until a smooth batter remains. Transfer the batter to a bowl and let it sit for 10 minutes. If the batter is too thick, stir through a little extra milk until it's smooth.
- Grease a waffle iron generously and heat it 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 on a wire rack.
Notes
- Gluten-free waffles: Use certified gluten-free oats.
- Leftovers: Keep in the fridge for one week or the freezer for 6 months.
I had to throw away! It came out in pieces from the waffle
Maker. Not for me for sure! Good luck!
Hi Eva- sorry to hear these didn’t work out for you. Did you change any of the ingredients or not use enough banana/liquid? It’s quite a popular recipe (especially for kids and children) and I’ve never had feedback that it came out in pieces.
I did exactly per instructions and it came out floppy, limp and burned. I didn’t measure the bananas mashed. Didn’t want to dirty another thing. Maybe bananas were on the large side? I think having a weight for the bananas would be helpful.
You are right, Amanda! I’ll be updating the recipe today with metric measurements for accuracy.