Oat Waffles

These healthy-ish vegan oat waffles are made with whole grains, minimal sugar, and simple pantry staples. Great for batch-cooking and freezing.

Waffles <3 It’s tough not to appreciate a food that’s defined almost solely by its shape. The crackly outside, the soft, chewy inside, the perfect little squares where syrup can conveniently pool. Sitting down to hot, crispy waffles brings out the child in all of us – kind of like eating sprinkle-covered soft-serve on a hot summer day.

As a beige breakfast food, these guys can get a bad rap – being a simple carbohydrate and all. But with just a few ingredient swaps, they can be pretty healthy-ish. Meet my vegan oat waffles – made with whole grains, minimal sugar, and uncomplicated pantry staples.

What’s In These Oat Waffles

These vegan oat waffles use whole oats (quick-cooking or rolled), whole wheat pastry flour (substitution info below), plant-based milk, a bit of raw sugar, and coconut oil. There’s also baking powder (to make the waffles fluffy), baking soda (to help them turn golden brown), vinegar (also helps with the fluff factor), and vanilla for flavor.

Oat Waffles Step-by-Step

Soak the Oats: To help the oats cook through in the waffles, soak them first. Measure out the milk and oats, combine them in a medium bowl, and set aside for 15 minutes.

Mix the Dry Ingredients: Next, in a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Preheat the Waffle Iron: Depending on the model, waffle irons can take a bit of time to heat up. I start preheating mine 5 to 10 minutes before my batter is ready.

Finish the Batter: After the 15 minutes of soaking have elapsed, add oil, vinegar, and vanilla to the oat-milk mixture, and stir to combine. Pour the wet ingredients into the dry ingredients and fold just until there are no lumps of dry flour left; be careful not to overmix.

Cook the Waffles: In my iron, I cook these on the high setting and use a scant 1/2 cup of batter per waffle, which results in 8 waffles. You may have to experiment with different temperatures/proportions for your own iron. Before cooking each batch, be sure to brush the iron with oil to prevent sticking.

Ingredient Notes + Substitutions

• Whole Wheat Pastry Flour: If you don’t have WWPF, use a half-and-half mix of all-purpose and regular whole wheat flours (or just all all-purpose). For a gluten-free version, use a GF all-purpose flour blend.
• Raw Sugar: You can sub with coconut or maple sugar, or use any other granulated sugar.
• Coconut Oil: Use virgin coconut oil if you like the flavor of coconut. If you don’t, use refined. You can also sub with avocado oil or organic canola.
• Vinegar: Adding vinegar to this batter helps the waffles become fluffy. Use any mild vinegar, like apple cider, red/white wine, or plain distilled vinegar.

Thoughts On Waffle Irons

You can use this batter with whatever waffle iron you have. I’m partial to the Belgian-style kind because it makes thick, substantial waffles. If you happen to be in the market for one, I highly recommend this KRUPS model with removable plates (!). No more ages-old, stuck-on waffle batter or panic about getting electrocuted by water accumulating in the iron (or was that just me?).

Make-Ahead Tips + Reheating

Homemade oat waffles are almost as convenient as store-bought frozen ones. You can make them in advance, let them cool, then store in the fridge for up to 4 days, in an airtight container. Alternatively, you can freeze them for up to 3 months, and reheat in a toaster or toaster oven.

How to Make This Blueberry Compote

This 1-ingredient berry compote is delicious, ridiculously easy to make, and a healthier alternative to store-bought jam. Put 2 cups frozen blueberries (or strawberries/mixed berries) in a small pot with a splash of water. Cover with a lid, and simmer until the berries have collapsed and released their juices, 5 to 7 minutes. If you want it thicker, stir in 1/2 teaspoon arrowroot starch or cornstarch, and cook for another minute. If you want it sweeter, add a teaspoon of maple syrup/honey. (P.S. Chia jam is also a great idea!)

More breakfast ideas…

• Tofu Scramble with Browned Onions and Tomatoes
• The Best Brunch Potatoes
• Banana Oatmeal Breakfast Cookies
• Overnight Oats with Chia Seeds

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

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