These easily made Oat Flour Waffles are a great way to start the day on a healthy, nutritious and delicious note. They contain whole-grain oat flour which is easily made by blending rolled oats to a fine powder. Serve the waffles topped with fruit of your choice, a drizzle of pure maple syrup and some Greek yoghurt.
You will love these Oat Flour Waffles because:
- They are quickly and easily made from ingredients that are readily available or you may already have on hand.
- Although they have a light texture, they have the health benefit of wholegrain oats.
- The nutritious oat flour is a complex carbohydrate, a good source of dietary fibre and rich with vitamins, minerals and health-benefiting antioxidants.
- You can buy oat flour, but it is so easy to make your own.
- Part of the fun of eating waffles is selecting the toppings of your choice.
- If you are making them for a crowd, it is a great advantage that you can make them ahead. Store them in the refrigerator or freezer, then reheat them in the oven for a few minutes before serving. Have an assortment of toppings and sauces for people to help themselves.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Oat flour – you can buy oat flour or make your own. To make your own oat flour, blend old-fashioned rolled oats, not instant oats, to a flour-like consistency.
Sea salt – we use coarse kitchen salt, not fine table salt. A small amount of salt is a flavour booster.
Baking powder – a raising agent which adds volume and keeps the waffles light.
Baking/bicarb soda – is also a raising agent, which balances the acidity of the buttermilk.
Sugar – we use a small amount of granulated sugar to add sweetness.
Eggs – we use large, free-range eggs.
Buttermilk – adds flavour and, together with the baking soda, acts as a raising agent and keeps the waffles light.
Milk – adds richness and helps bind the ingredients together. I use whole milk, but you can use milk of your choice.
Butter – adds richness and flavour. I use unsalted butter.
Coconut oil – use if necessary to grease your waffle iron.
How To Make Oat Flour Waffles:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the oat flour:
Start by making your oat flour by blending the oats in a food processor. Then, add the oat flour to a large bowl, along with the baking powder, baking soda, salt and sugar. Give a quick whisk to combine the ingredients.
2 – Add the wet ingredients to the dry:
In a separate bowl, add the eggs, buttermilk, milk and cooled melted butter and whisk together.
Make a well in the centre of the oat flour mixture and add the wet ingredients. Whisk until you have a smooth batter.
3 – Rest the batter:
Set the batter aside for 10 minutes to rest and hydrate the flour.
4 – Cook the Oat Flour Waffles:
Heat your waffle maker and grease it with coconut oil (if necessary).
Gently stir the batter, add to the waffle maker and cook until the waffles are golden brown.
Serve with toppings of your choice.
Tips for success and FAQs:
Although I understand that you can’t wait to get some waffles on your plate, it is important to let the batter rest for 10 minutes. Resting the batter allows the flour to absorb more of the liquid in the mixture, resulting in a lighter centre to your waffles.
As well, it is important to cook the waffles until they are golden brown. Not only will they look better, but they will also have better flavour and texture.
It is a simple process. Add the rolled oats to a food processor or high-powered blender and blend until they are finely ground and of a flour-like consistency. I suggest you make extra, so you have some ready for next time or to make our Oat Flour Pancakes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Yes, you certainly can. Store the Oat Flour Waffles in an airtight container in the fridge for up to 3 days and reheat them in the oven as detailed below.
Yes, they can be frozen. If storing in layers, keep them separated with a sheet of cling wrap or baking paper to avoid them sticking together. They will keep in an airtight container or Ziplock bag for up to 3 months. Thaw them at room temperature and reheat as below.
Add them to a baking rack on a baking tray, and place into a preheated 180 degrees C (355 F) oven for about 5 minutes or until warmed through and crispy. Do not heat them much longer or they will become dry. I don’t recommend heating them in a microwave, it will make them soggy.
Serving suggestions:
My Oat Flour Waffles are so easy to make that they are perfect for a nutritious family breakfast or a crowd-pleaser if served for a leisurely brunch. Just make them ahead of time, store them in the fridge or freezer and reheat them as outlined in the recipe card.
One of the best parts of serving homemade Oat Flour Waffles is the variety of toppings you can offer so that everyone can customise additions to suit their taste.
For this recipe, I like to serve them with fresh berries, Greek yoghurt and pure maple syrup.
You could also try:
- Sliced banana and a drizzle of melted chocolate.
- Easy Blueberry Sauce.
- Lemon Curd.
- A scoop of our Easy Vanilla Ice Cream.
These Oat Flour Waffles are sure to become a family favourite breakfast. They are quickly and easily made and taste delicious. Serve them with Greek yoghurt and fresh fruit to increase their nutritional benefit. I do hope that you try them.
Alex xx
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Oat Flour Waffles
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 2 ¼ cups (180 g) old-fashioned rolled oats – or 2 cups/180 g of oat flour See Note 1
- ½ teaspoon coarse sea salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoon sugar See Note 2
- 2 large eggs
- ¾ cup (180 ml) buttermilk
- ¾ cup (180 ml) whole milk
- ¼ cup (60 g) unsalted butter – melted and cooled
- coconut oil – for greasing your waffle maker, if necessary
Instructions
- Depending on the size of your waffle maker, you may wish to preheat your oven to 160 Degrees C (320 F) to keep the waffles warm and crispy.
- Make your oat flour by blitzing old-fashioned rolled oats in a food processor or blender until a flour-like consistency forms.
- Add the oat flour to a large bowl. Add in the baking powder, baking soda, salt and sugar. Give a quick whisk to combine.
- In a separate bowl or small jug, add the eggs, buttermilk, milk and cooled melted butter. Whisk to combine.
- Make a well in the centre of the oat flour mixture and add in the wet ingredients.Whisk until you have a smooth batter.Set the batter aside for 10 minutes to rest. Once rested, gently stir.
- Heat up your waffle maker, grease with coconut oil (if necessary) and add the batter, cooking until golden.For my waffle maker, I added ½ a cup of batter and cooked seven large round waffles.
Notes
- Oats/Oat flour:Â we use old-fashioned rolled oats, not the quick cooking variety.
- Tablespoon:Â we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: store the Oat Flour Waffles in an airtight container in the fridge for up to 3 days and reheat them in the oven as detailed below.
- Freezing: if storing in layers, keep the waffles separated with a sheet of cling wrap or baking paper to avoid them sticking together. They will keep in an airtight container or Ziplock bag for up to 3 months. Thaw them at room temperature and reheat as below.
- Reheating: Add them to a baking rack on a baking tray, and place into a preheated 180 degrees C (355 F) oven for about 5 minutes or until warmed through and crispy. Do not heat them much longer or they will become dry. I don’t recommend heating them in a microwave, it will make them soggy.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Helen
These were great. They turned out really soft and fluffy inside and crispy on the outside and the flavor was excellent. I served them topped with fresh berries and local maple syrup. They were a hit and I will make again soon.
Alexandra Cook
Hi Helen,
Thank you for your lovely comments on the Oat Flour Waffles. I am delighted you enjoyed them; fresh berries and local maple syrup are great toppings. I appreciate that you took the time to contact me. 🙂
Julianna
these were great. I added a little cinnamon to the mix. Served with coconut yogurt and stewed apple – yum
Alexandra Cook
Hi Julianna,
So pleased you enjoyed these Oat Flour Waffles. Love your serving suggestions! Thanks, Alex