These old fashioned oatmeal waffles are made with buttermilk and old-fashioned oats, spiced with cinnamon and vanilla for a crisp edged, yet light and fluffy waffle with a great multigrain texture. Best of all, it’s a freezer friendly breakfast recipe, so make it once and enjoy it for days, even weeks afterwards.
Here are a few more freezer friendly breakfast recipes to try:
Maybe your kids told you oatmeal was boring. There’s no way they will think homemade oatmeal waffles are boring! Top your waffles off with fresh berries, sliced bananas, or even whipped cream for a delicious breakfast that still has lots of nutrition and flavor.
My waffle iron is used often because it’s so easy to make a large batch of waffles and then freeze them for later. I love my particular waffle iron because the plates are removable, so I can just pop them in the dishwasher for easy cleaning. If you love waffles and like to make them at home I highly recommend getting an iron with removable plates.
How to make old-fashioned oatmeal waffles step by step:
In a large mixing bowl, whisk together the flour, old fashioned oats, baking powder, cinnamon, sugar, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Add the wet ingredients to the oat mixture, making sure to stir it until it’s just combined. It will be thick and there might be some lumps. That’s okay.
Preheat your waffle maker and spray the plates with a nonstick oil based spray. I like using a measuring cup to portion out and pour the batter into my waffle maker so that I don’t overfill and all my waffles come out evenly. Each waffle maker is different in the amount of batter it will take.
Cook according to your waffle maker’s guidelines and then carefully remove with a fork.
Please note: This recipe uses old fashioned oats. This gives the finished waffles more oat texture. If you don’t have old fashioned oats or would prefer a finer texture, you can use quick oats or even oat flour, but you may need to cut back on the amount of buttermilk used.
Frequently asked questions:
Yes, you can substitute dairy free buttermilk options, but you do need to use buttermilk for best results.
Waffles always taste the best and have the best texture fresh from the waffle iron, But they also keep well. You can make them ahead of time and keep them in the fridge for a few days and then reheat them in the oven on a sheet pan to make a large batch at once. You can also reheat them in the toaster.
This oatmeal waffle recipe is spectacular for making ahead of time and freezing. To freeze them, first make the waffles and let them cool completely before placing the waffles in a Ziploc freezer bag. You can store them in the freezer for a few weeks. When it’s time to reheat your waffles I like to place mine in the microwave for 15 to 20 seconds to thaw them out before putting them in the toaster. They might be slightly more crisp when they come out of the toaster after being frozen.
Tips for making perfect waffles every time!
- Don’t go overboard on mixing the batter. When you’re making waffles you want to mix the wet and dry ingredients until they’re just combined. It’s okay to have some lumps in there.
- Baking powder creates the rise and lightness to your waffles. So make sure you’re not using expired baking powder.
- Spray the heck out of your waffle iron with a nonstick oil based spray before you put the batter in!
- If it’s the first time using your waffle maker You might have to go through a few batches to find the perfect level of doneness. I like mine extra crisp.
Old Fashioned Oatmeal Waffles (Freezer Friendly)
These old fashioned oatmeal waffles are made with buttermilk and old-fashioned oats, spiced with cinnamon and vanilla for a crisp edged, yet light and fluffy waffle with a great multigrain texture.
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 2 tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¾ cups buttermilk
- 2 eggs
- 4 Tablespoons melted butter
- 1 teaspoon vanilla
Instructions
In a large mixing bowl, whisk together the flour, oats, baking powder, cinnamon, sugar, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Add the wet ingredients to the oat mixture, making sure to stir it until it’s just combined. It will be thick and there might be some lumps. That’s okay.
Preheat your waffle maker and spray the plates with a nonstick oil based spray. I like using a measuring cup to portion out and pour the batter into my waffle maker so that I don’t overfill and all my waffles come out evenly. Each waffle maker is different in the amount of batter it will take.
Cook according to your waffle maker’s guidelines and then carefully remove with a fork.
Notes
This recipe uses old fashioned oats. This gives the finished waffles more oat texture. If you don’t have old fashioned oats or would prefer a finer texture, you can use quick oats or even oat flour, but you may need to cut back on the amount of buttermilk used.
Steel Cut Oats will not work in this recipe.
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Nutrition Information:
Yield: 5 Serving Size: 2 wafflesAmount Per Serving: Calories: 367Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 665mgCarbohydrates: 50gFiber: 3gSugar: 10gProtein: 11g
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