Golden Oat Flour Waffles

Though these oat flour waffles are made with hearty fiber-rich oats, they turn out surprisingly light and crispy!

If you’ve checked out some of my other breakfast recipes like pancakes, crepes, oat muffins, or breakfast cobbler, you’ll notice I make a lot of breakfast foods with oat flour.

This is not because I am gluten-free or avoiding wheat. It’s simply because I love oats!

I love the sweet nutty flavor. I love that they are high in soluble fiber and are very heart healthy.

I also love the texture oats give foods, especially these delicious waffles—crispy on the outside and fluffy on the inside!

I’ve made my oat waffle recipe in two different types of waffle makers: a classic one and a mini one.

The classic maker creates nice large waffles. The mini one makes 4 inch smaller ones, perfect to freeze and put in the toaster.

My preference are the mini waffles, which are thicker and similar to Belgian ones. They are extra light, crispy, and fluffy—and oh so delicious!

How to Make Oat Flour Waffles

Start with the dry ingredients: rolled oats, baking powder, salt, and cornstarch. The cornstarch absorb extra moisture which helps the waffles crisp up.

Grind up the dry ingredients in a food processor or heavy duty blender until you have a fine flour. Set this mixture aside.

Next whisk together room temperature eggs in a bowl until frothy and bubbly. Vigorously whisking incorporates more air into the batter resulting in light, not heavy and dense, waffles.

Now, add in room temp or warm milk and whisk again, followed by oil and vanilla extract.

Then add in the dry ingredients and whisk until everything is combined and there are no lumps. The great thing about oat flour is you don’t have to worry about over-mixing, as oats don’t develop tough gluten like flour does.

Allow the batter to sit for about 10 minutes while preheating your waffle iron. When your iron is ready, pour the batter in and cook according to the instructions that came with your machine.

I make small 4-inch waffles so I can easily fit them in the toaster. The type of waffle iron you use will impact the size and yield. Here is an estimate on how much batter you will need for the size of waffle you want.

  • For 8 large (8 inch) waffles: use 1/2 cup batter.
  • For 10-12 medium (5-6 inch) waffles: use 1/3 cup batter.
  • For 24 mini (4 inch) waffles: use 3-4 tablespoons batter.

A tip to know when the waffles are done is when there is very little steam escaping from the waffle iron.

If planning to freeze waffles for later, transfer them to a cooling rack. When they are completely cool, place them in a freezer-safe bag or container.

Waffles can be thawed overnight or reheated from frozen in a toaster or toaster oven. Don’t toast them for too long or they will dry out.

Sweetness

Though I don’t add any sweetener when making these, I list maple syrup or sugar as an optional ingredient.

For me, the waffles are already slightly sweet due to the oats. In fact, I never add any sugar to my pancake, crepe, or waffle batters because the oats provide enough sweetness.

Also, our family usually enjoys these oat breakfasts with something sweet like maple syrup or strawberry sauce. Yum!

If you prefer the sweetness of store-bought waffles or plan to eat these waffles with only fresh fruit, you might want to add additional sweetener to the batter.

What My Kids Say:
11yo: “They are so fluffy and I really like them!”
9yo: “They are crispy and buttery.”

here are some other oat flour breakfast recipes

Fluffy Oat Pancakes
These wholesome pancakes are made with ground oats and are surprisingly light and fluffy!
Check out this recipe
Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.
Oat Pumpkin Pancakes with Coconut Syrup and Pecans
Lightly spiced, these fluffy pumpkin oat flour pancakes make the perfect fall breakfast!
Check out this recipe
Pumpkin oat flour pancakes with coconut syrup and pecans.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.
Breakfast Oat Flour Muffins
A staple in our home, these hearty oat muffins are easily customizable and are a family favorite!
Check out this recipe
Lightly golden oat flour muffins on sheet pan.
Breakfast Cobbler with Oats and Berries
Mildly sweet and wholesome baked cobbler made with mixed berries and an oat topping.
Check out this recipe
Breakfast cobbler with oats and mixed berry compote.

Joby's Test Kitchen stack of 3 golden oat flour waffles.

Golden Oat Flour Waffles

Joby’s Test Kitchen
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 large waffles or 24 mini waffles
Calories 278 kcal

Ingredients
  

  • cup (300g) rolled oats
  • tbsps (4½ tsps) baking powder
  • 1 tbsp (8g) cornstarch
  • ½ tsp salt
  • ¼ tsp cinnamon, optional
  • 2 whole eggs, room temp
  • 2 egg whites, room temp *see Notes
  • 2 cups (480ml) milk, room temp *see Notes
  • 3 tbsp (45ml) extra-light olive oil
  • 1-3 tbsps (15-45ml) maple syrup or sugar, optional *see Notes
  • 1 tsp vanilla

Instructions
 

  • Add oats, baking powder, salt and cinnamon, into a food processor. Grind for 2-3 minutes until the mixture resembles flour.
  • In a large bowl, whisk the eggs and egg whites till very frothy. You can also use a hand-held mixer to add more air into the batter. Then add milk, oil, and vanilla and whisk again until nice and bubbly.
  • Finally add the oat flour mixture, and mix until no lumps or traces of flour remain. Let batter rest for 10 minutes while preheating your waffle iron.
  • Cook according to waffle iron’s instructions. Each waffle is usually done when there’s no more steam escaping. It may take a few tries to get them just right.
  • If planning to eat right away, place waffles on a wire rack and keep them warm in the oven on the lowest or “warm” setting (175-200 degrees F).
  • If planning to enjoy the waffles later, cool them on a wire rack on the counter, then store covered in the fridge or freezer. When ready to eat, lightly toast them in a toaster or toaster oven. Avoid toasting for too long or they will become hard and dry.
  • Serve with maple syrup, fresh berries and whipped cream, coconut syrup, or a berry sauce.

Notes

Milk: Use any kind you have: whole, 2%, coconut, or a combination. I sometimes do half whole and half 2%.
Eggs: I’ve made these waffles with egg whites and without, and it’s definitely more crispier and lighter when using the whites. If you don’t want to bother separating eggs, use 3 whole eggs instead.
Sweetness: I normally don’t add sugar to waffles or pancakes, because we have them with berry sauce or maple syrup. If you would like to serve these waffles sans syrup (i.e. plain or with fresh berries) or if you prefer sweeter waffles, add 1-2 tablespoons of maple syrup or sugar to the batter. 
Size and Servings: I make small 4-inch waffles so I can easily fit them in the toaster. Below is an estimate on how much batter you will need for the size of waffle you want. The type of waffle iron you use will also impact the size and yield.
  • 8 large (8 inch) waffles: use 1/2 cup batter. 
  • 10-12 medium (5-6 inch) waffles: use 1/3 cup batter.
  • 24 mini (4 inch) waffles: use 3-4 tablespoons batter.
 
Calories: Calories range from about 81 kcals per one small waffle, 162 kcals per one medium waffle, or 278 kcals per one large waffle.
Keyword eggs, maple syrup, oats, waffles

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