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Oatmeal Waffles

Warm, crispy oatmeal waffles made with oat flour for a nutritious and delicious breakfast option.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup oat flour (or ground oats) Provides a hearty and nutritious base for the waffles.
  • 1 tbsp baking powder Helps the waffles rise and become fluffy.
  • 1/4 tsp sea salt Enhances flavor and balances sweetness.
  • 1/2 tsp cinnamon (optional) Adds warmth and a hint of spice.
Wet Ingredients
  • 1 cup unsweetened coconut milk (or plant-based milk) Creates a creamy texture without dairy.
  • 3 tbsp melted unrefined coconut oil Contributes moisture and a slight coconut flavor.
  • 2 large eggs Binds the ingredients together while adding richness.
  • 1 tbsp maple syrup (or raw honey) Sweetens the batter naturally.
  • 1 tsp pure vanilla extract Adds depth of flavor.
For Garnish
  • 1 cup fresh berries Offers freshness as a topping.

Method
 

Preparation
  1. Preheat the waffle iron until it reaches a suitable cooking temperature.
  2. In a large mixing bowl, combine oat flour, baking powder, sea salt, and optional cinnamon.
  3. In another mixing bowl, whisk together coconut milk, melted coconut oil, eggs, maple syrup, and vanilla extract until well-blended.
  4. Make a well in the dry ingredients and pour the liquid mixture into it. Gently fold until well combined.
  5. Allow the batter to rest at room temperature for about 10 minutes.
Cooking
  1. Ladle about half a cup of the batter into the preheated waffle iron and cook until golden and crisp, about 2-3 minutes.
  2. Garnish with fresh berries and serve immediately with additional maple syrup if desired.

Notes

Store any leftover waffles in an airtight container in the fridge for up to 4 days. Freeze cooled waffles individually and store for up to 1 month.