These healthy vegan waffles are made with whole wheat flour and oats. They’re great for weekend breakfasts and meal prep.
Waffles: it’s hard not to appreciate a food that’s defined almost solely by its shape. The crackly outsides, the soft, chewy insides, 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, waffles can get a bad rap – being a simple carbohydrate and all. But with just a few ingredient swaps, they can be pretty healthy. Meet my vegan whole grain waffles – made with whole wheat flour, oats, minimal sugar, and uncomplicated pantry staples.
What’s In These Whole Grain Waffles
These vegan waffles are made with whole oats (quick-cooking or rolled), whole wheat pastry flour, 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.
How to Make Whole Wheat Waffles
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: 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.
Step 2: Mix the Dry Ingredients
Next, in a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: 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.
Step 4: 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.
Step 5: 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.
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, hearty 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 whole wheat 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.
More Vegan Breakfast Ideas…
- Strawberry Chia Seed Pudding
- Sweet Potato Waffles
- Vegan Cornmeal Pancakes
- 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.
The Full Recipe
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Vegan Whole Wheat Waffles with Oats
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Cuisine: American
- Diet: Vegan
Description
These healthy vegan waffles are made with whole wheat flour and oats. They’re great for weekend breakfasts and meal prep.
Ingredients
- 1/4 cup rolled or quick-cooking oats
- 1 3/4 cups unsweetened plant-based milk
- 1 3/4 cups whole wheat pastry flour* (see note below)
- 2 tablespoons raw sugar*
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup melted coconut oil, plus more for the waffle iron*
- 1 tablespoon mild vinegar (like apple cider or wine vinegar)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine 1/4 cup oats with 1 3/4 cups milk. Set aside for 10 to 15 minutes while you prep the other ingredients.
- In a large bowl, whisk together 1 3/4 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
- (It’s a good idea to start preheating your waffle iron on a medium-high heat setting at this point.)
- To the milk mixture, add 1/4 cup oil, 1 tablespoon vinegar, and 1 teaspoon vanilla. Whisk to combine. Add the wet ingredients to the dry. Using a rubber spatula, fold just until everything is incorporated and there are no dry patches of flour left. Do not over-mix.
- Brush the hot waffle iron with oil. Add the batter to the iron (mine uses about 1/2 cup batter per waffle) and cook until golden brown, about 5 minutes. Be sure to wait until the steam has died down before opening the iron – otherwise, the waffles may stick and break apart.
- Repeat with the remaining batter, brushing the iron with more oil before each batch. If not eating right away, keep the waffles warm in a 200ºF oven.
Notes
- Whole wheat pastry flour is fluffier and less dense than regular whole wheat flour. Look for Bob’s Red Mill or Whole Foods brands. If you don’t have WWPF, use half all-purpose and half regular whole wheat flour.
- You can sub with coconut or maple sugar, or use any other granulated sugar.
- Use virgin coconut oil if you like the flavor of coconut. If you don’t, use refined. You can also sub with avocado oil.
Nutrition
- Serving Size: 1 waffle
- Calories: 205
- Fat: 8 g
- Carbohydrates: 29.2 g
- Fiber: 3.3 g
- Protein: 3.9 g
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