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.
2 ¼cups(180 g) old-fashioned rolled oats – or 2 cups/180 g of oat flourSee Note 1
½teaspooncoarse sea salt
2teaspoonbaking powder
1teaspoonbaking soda
2tablespoonsugarSee Note 2
2largeeggs
¾cup(180 ml) buttermilk
¾cup(180 ml) wholemilk
¼cup(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: we use old-fashioned rolled oats, not the quick cooking variety.
Tablespoon: 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.