Delicious and easy oat flour waffles are a great breakfast idea on any day of the week. They cook up come out airy on the inside with a crispy crispy exterior. Make a big batch to freeze, they toaster-reheat back to perfect crispness in minutes.
The biggest challenge with oat flour is getting the waffle that is not dense or rubbery. I got the ratio that delivers golden crunch on the outside and while keeping the inside of the waffle light and airy.
More waffles recipes: beetroot waffles, no-milk waffles.
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At a Glance: Oat Flour Waffles
- Difficulty level: easy, beginner-friendly.
- Flavor and texture: golden crisp exterior with a light interior. Slightly sweet, with warm notes.
- Dietary and flour type: 100% whole grain, naturally gluten-free if using certifies gluten free oats. Can be made dairy-free using plant based milk.
- Kitchen equipment: standard or Belgium waffle iron, kitchen scale or measuring cup, wire cooling rack.
- Realistic time commitment: 43 minutes.
- Meal prep and freezing: freezer-friendly, reheats well in a toaster or oven.
- Best paired with: maple syrup, fresh berries, nuts, Greek yogurt.
Ingredients notes
You can find the ingredients' quantities in the recipe card below.
- Oat flour: You can use store bough oat flour, but it is so easy to make at home in a blender.
- Baking Powder: waffle batter needs baking powder to make your waffles fluffy.
- Salt: salt for better taste.
- Cinnamon: cinnamon adds a nice flavor to your waffles. But it is optional
- Eggs: you can use cold or room temperature eggs.
- Oat Milk: whole milk, unsweetened oat milk, coconut milk, or any other plant or dairy milk of your choice.
- Olive Oil (for every day cooking and baking): it works so great for this recipe, makes the waffles crispy on the outside. You can also use avocado oil, vegetable oil, but I always had the best results with olive one.
- Sweetener: I like adding some honey, as I always have honey at home, You can also add a few tablespoons of sugar instead.
- Vanilla Extract - a little bit of vanilla for the taste.
See the recipe card for ingredients quantities.
Realistic Recipe Timeline
- Measuring the ingredients, setting up the waffle iron, and other tools: 8-10 minutes.
- Mixing the batter: 5 minutes
- Batter rest and waffle iron preheat: 5 minutes.
- Cooking: 4-5 minutes per waffle batch (20 minutes total for a single-waffle iron, faster with a 2- or 4-slot maker).
- Wire rack crisp-set: 3 minutes
Total start to plate time 43 minutes, or 33 minutes if you have 2- or 4-slot waffle maker.
Step-by-step process
Mix dry ingredients: in a small bowl, mix oat flour, baking powder, salt, and cinnamon.
Mix wet ingredients: in a large mixing bowl, add egg, milk, and olive oil. Use a whisk to mix the ingredients until combined.
Make the batter: Add dry ingredients to the wet mixture. Use a spatula to mix until combined well. The consistency will be close to the thin pancake batter. Let the batter rest for 5 minutes, while you preheat the waffle maker.
Cook the waffles: preheat the waffle iron until hot. Pour a few spoonfuls of waffle batter onto the center of the hot waffle iron. Close the lid and cook it for about 3 minutes or until golden brown.
Cool down: carefully remove the waffle from the iron using a fork or tongs. Place cooked waffles on a wire rack to cool down and to keep them crispy.
Note: Follow your waffle maker instructions and recommended cooking time.
Serving ideas
There are so many options of what you can serve with waffles:
- Sweet toppings: nut butter, fresh berries, fresh fruit, pure maple syrup, ice cream, jams, honey.
- Savory toppings: eggs, bacon, smoked salmon, mushrooms, cheese, and fresh or roasted veggies.
Specific Equipment Used for this recipe
For this recipe, I used "Dash" Mini waffle maker and I had about 6 waffles.
If you have a regular size waffle make, the recipe will yield about 3-4 larger waffles.
Make sure to follow your waffle maker cooking instructions for the best results.
How to store and reheat
- Refrigerate: Store the leftover waffles in an airtight container for up to 3 days.
- Freeze: you can freeze these gluten-free waffles in Ziploc bags for up to 3 months.
- Reheat: you can reheat refrigerated or frozen waffles in a toaster oven or in a bread toaster for 1 minute or until hot and crispy again.
Tips for success
- Let the batter rest at room temperature while your waffle iron preheats. Oat flour absorbs liquid slower than wheat flour. this rest period allows starches to hydrate properly.
- Grease well: Even on non-stick plates, brush high-heat oil (such as avocado oil, melted clarified butter, or neutral vegetable oil) onto the grids before your first batch to guarantee a clean release and golden finish.
- Know your iron's capacity: Do not overfill, leave a small border around the edges to allow the batter to expand. You may need to pour more or less batter depending on the type of waffle maker.
- Watch the Steam, Not Just the Timer: Waffles are generally done when steam output slows down to a faint whisper (around 4-5 minutes depending on grid heat). Opening the iron prematurely while heavy steam is still escaping can tear the fragile oat structure apart.
- Set on a wire rack: Never stack fresh waffles or set them directly on a solid plate. Transfer them immediately to an elevated wire cooling rack in a single layer so steam escapes freely underneath rather than pooling into condensation.
Recipe variations
- Blueberry: add ½ cup of fresh or frozen blueberries to the batter.
- Pumpkin spice: 1 teaspoon of pumpkin spice mix will fill your waffles with the fall's favorite flavor.
- Chocolate chip: fold ⅓ cup of chocolate chips into the batter.
📖 Recipe
Oat Flour Waffles
Equipment
- 1 waffle maker
- 1 kitchen scales or measuring cup
- 1 set of measuring spoons
- 2 mixing bowls
- 1 Whisk
Ingredients
- 1 cup (120 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 large egg
- ½ cup whole milk oat milk or other milk of your choice
- ⅓ cup extra virgin olive oil (for everyday cooking and baking)
- 1 Tablespoon honey sugar or other sweetener
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together 1 cup (120 grams) oat flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ⅛ teaspoon salt.
- In a large bowl, add 1 large egg, ½ cup whole milk, ⅓ cup extra virgin olive oil, 1 Tablespoon honey, 1 teaspoon vanilla extract.
- Combine wet and dry ingredients, stirring just until smooth. Let the batter rest for 5 minutes.
- Grease the waffle iron and preheat it for 5 minutes. Once hot, add about two spoonfuls of the batter onto the hot iron. Use a spoon to spread it if needed. Close the lid and cook for 3-4 minutes, following your waffle maker manufacturer's instructions.
- Enjoy them with syrup or honey, yogurt and fresh fruit.
Notes
- let the batter rest for 5 minutes.
- this recipe was made using a mini dash 4-inch waffle maker.
- the recipe yields 6 mini waffles.
- cooking time may be different depending on your waffle maker manufacturer's instructions.
Clark Johnson says
Awesome, waffles were great, very filling, would recommend throwing some raisins in the batch to almost recreate an oatmeal😂. God bless!
Nataliia says
Thank you so much for your comment, I am so happy you enjoyed the waffles. Great idea to add some raisins ha-ha!