These easy Oat Flour Waffles are a delicious and healthy breakfast option that’s easily gluten-free. Make homemade oat flour in just minutes, or grab some at the store to keep things simple. Add your favourite toppings, and breakfast is served!
Oat waffles are the best waffles
Most weekends I make a batch of waffles or pancakes to feed the kids, then put the rest into the freezer for easy weekday breakfasts. Often, it’s these Vegan Banana Waffles or these Spelt Flour Pancakes, if the kids aren’t requesting Swedish Pancakes.
Recently I’ve added these Oat Flour Waffles into rotation, and they’ve been a huge hit. They’re made with 100% oat flour, which not only makes these oat waffles super nutritious, but it gives them a wonderful nutty flavour that I just can’t get enough of.
If you use certified gluten-free oats you’ve got yourself one tasty gluten-free waffle recipe, and with a couple of modifications these babies are easily vegan and naturally sweetened as well. I’ve got high standards when it comes to vegetarian breakfast recipes, and these whole grain Oat Flour Waffles are some of my favourites.
Let’s make some, shall we?
Let's make Oat Flour Waffles together!
Step 1: make homemade oat flour (or not!)
Making homemade out flour is incredibly easy. All you need is rolled oats, and a blender or food processor to blitz them up in. But you can totally just pick up a bag of oat flour from the grocery store if you want to simplify. You do you.
All you need to do to make your own oat flour is add the rolled oats to the food processor and blender, and pulse until they’re broken up. Then, run the motor for a minute or two until the texture is fine and not grainy. How easy was that?!
If you've got extra oat flour on hand, these wholegrain peach muffins are the perfect way to use it up.
Step 2: make the waffle batter
Break the eggs into a large bowl and whisk them well. Add the vanilla extract and milk, and then the melted butter.
Add the oat flour to the bowl along with the remaining dry ingredients (sugar, baking powder, and sea salt). Use a whisk to stir this into the liquid mixture.
Note: at this point the mixture will seem very runny. Let it stand for 10-15 minutes while the waffle iron is heating up, and it will thicken up beautifully.
Step 3: make those waffles!
Pour the waffle batter into the squares of the waffle iron so they are about ⅔ full – be sure to add room for expansion.
Cook until the waffle iron indicates they are ready AND you have confirmed this visually. Serve hot, or transfer to a wire rack to cool.
Tips For The Best Waffles
Making waffles isn't rocket science, but there are a few tips to make sure they turn out perfectly every single time.
Let the batter rest
Make sure you let the batter rest for about 10-15 minutes. Oat flour is incredibly thirsty and will absorb a ton of liquid as it sits. If your waffle batter is too runny, just let it sit for a few minutes more. If it has become too thick, add a couple of tablespoons of milk or water to thin it out.
Make sure your waffles are cooked enough
If your waffle iron indicates that the waffles are done but the waffles look pale or are sticking to the iron, let it cook for another minute or two. You may also need to adjust the settings for a darker waffle.
Keep them hot in the oven
If you’re feeding a crowd, you can double or even triple this batch (just adjust the quantities in the recipe card and it'll do the math for you!). Heat the oven to 200°F and place a baking sheet in it. When the waffles are ready transfer them to the baking sheet to keep hot until you’re ready to serve.
Freezing and Reheating Waffles
I love making a double (or triple!) batch of these Oat Flour Waffles and popping them into the freezer for busy mornings. You'll never need to buy a freezer waffle again!
Freezing Waffles
To freeze your waffles, all you need to do is allow them to cool completely on a wire rack, and then transfer to a freezer bag. You may want to separate the waffles with squares of parchment to prevent them from sticking together, but I usually find this isn't necessary. Frozen waffles will last for three months in your freezer.
Reheating Waffles
My favourite way to reheat waffles is to use my toaster! You can just pop them in directly from the freezer and toast until heated through. If your waffles are very thick you may want to allow them to thaw slightly before toasting (the microwave is great for this), but usually a stint in the toaster is all you need for a hot, crisp waffle.
Light and Crispy Oat Flour Waffles
Ingredients
- 2 cups rolled oats
- ¼ cup butter melted and slightly cooled
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon fine-grain sea salt
Instructions
- Place the oats into a high-speed blender or food processor and blitz into a fine oat flour.2 cups rolled oats
- In a large bowl, combine the milk, eggs, melted butter, and vanilla extract.¼ cup butter, 1 cup milk, 2 large eggs, 2 teaspoons vanilla extract
- Add the oat flour, baking powder, sea salt, and sugar, and whisk together with the wet ingredients. Let the mixture stand for 10 minutes so the oat flour can absorb the liquid. It may seem very runny at first, but should have thickened up nicely after 10 minutes.2 Tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon fine-grain sea salt
- While the oat mixture is standing, pre-heat your waffle iron.
- When the iron is ready, brush the plates with butter or spray with cooking oil. Add waffle batter, filling each section about ¾ of the way full to avoid overflow. Cooking according to the instructions for your waffle iron.
Notes
- Nutrition values are an estimate only
- The number of waffles this recipe yields will depend on the size of your waffle iron and how much batter you add. I have a square waffle iron, and this recipe yields six waffle squares.
Chelsey says
Is it supposed to be unsalted or salted butter?
Katie Trant says
Tbh I use salted butter for pretty much everything because that's what I usually have on hand. I just reduce the salt in the recipe by a bit. So you could do unsalted butter + the full amount of salt, or salted butter + half the salt.
Christina says
Thank you so much for this recipe!! They are delicious and easily customizable. Great addition to my gluten-free breakfast catalog!
Katie Trant says
Yay! This makes me so happy, Christina!
Angel says
These are even better than flour Waffles. So good and a hit with a picky toddler. I had an abundance of oats so this was so helpful to use them up.
Katie Trant says
Yay! I'm so happy to hear this, Angel 🙂
Ephrita Barake says
I made this for my family and it’s a hit! Kids love it and the grown ups too, so I make more for the freezer too for those unpredictable crazy mornings.
Katie Trant says
Yay, I'm so happy to hear that these were such a hit! Frozen waffles in my freezer is one of my top mom hacks for busy mornings.
Jem says
If you are using oat flour ready ground how much? Still 2 cups?
Katie Trant says
Hey Jem! 1 cup of rolled oats or quick-cooking oats tends to yield just over 1 cup of oat flour, so I think you'd be pretty safe going with 2 cups of ready-ground oat flour.
Sharla Verstraete says
Awesome! No need for butter or syrup, I'm just eating them out of hand.
Katie Trant says
Woohoo! So glad you enjoyed these as much as we do, Sharla 🙂
Heather says
Delicious!
Katie Trant says
They really are!