Baked Oatmeal Waffles with only 3 simple ingredients and ridiculously easy to make! Vegan, gluten-free and very customisable.
My favourite thing for breakfast is waffles, pancakes and granola. They are basically dessert-like things which are socially acceptable breakfast meals haha! For my most recent birthday, my partner got me a silicone waffle mould. I'm always SO excited to see waffles on cafe menus but I don't want to buy a big waffle machine as it'll take up unnecessary space in my already packed kitchen. Plus, waffle machines can usually only be used for a few years before the non-stick coating wears off. The silicone waffle mould was the perfect answer! The $7 investment was well worth it as I've had waffles every second day in the last couple of months.
Since baked waffles were becoming a staple in my diet, I wanted to make them healthy and super easy to make. Porridge or oatmeal is normally on rotation for my Wintery breakfasts so I decided to blend those ingredients and bake it. And the result was fabulous!
I didn't have to use an egg replacer as rolled oats naturally stick together. However, I used baking powder to give the waffles a cakey texture!
When you need to remove the waffles from the mould, it's best to peel away the mold rather than the actual waffle. That's a bonus of using a silicon mould!
The extra 5 minutes of baking is essential as it allows the indented side of the waffle to become crispy.
I don't like to put any sweeteners in the waffles. Instead, I douse it with maple syrup and fruit!
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Baked Oatmeal Waffles (vegan)
Ingredients
- 1 ¼ cups (150g) gluten-free rolled oats
- 1 cup (250mL) dairy-free milk
- 1 tbsp coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Place your silicone waffle mould on a baking tray.
- Add all ingredients to a blender and blend until very smooth. Pour the batter into the waffle mould to make 4 waffles.
- Bake the waffles for 15 minutes or until they can easily be removed from the mould. To remove the waffles from the mould, peel away the silicone mould instead of the waffles as this is less likely to break the waffles. Bake the waffles on the baking tray for 5 minutes to crisp up.
- Serve immediately with maple syrup, fruit and/or yoghurt. The waffles without the toppings can be stored in the fridge in an airtight container for up to 3 days. To reheat, bake in the oven at 180°C (350°F) for 5 minutes.
Hi Anthea! I’d like to prepare these waffles. I noticed that there is no oil in the recipe. Should I grease the silicone mould before pouring the batter in it? Or it won’t stick even without oil? I’d appreciate your reply.
Hi Alina! You don't need to oil your silicone mould for these waffles - they never stick for me! I hope that helps x
I don’t have a waffle mould. Can I just make this as pancakes, or do I have to adjust the recipe?
Yes that will work!
I make it without the baking powder, since I don't have any on hand. I usually have to bake around 30 minutes then pull it off the mould or it will stick then bake the extra 5 minutes and it works great. I'm going to try to get some baking powder sometime and try it and see if it makes it a bit easier to work with in the mould. I actually use oat groats in the same measurements and it works perfectly. I'm thinking about trying other grains in this like brown rice or millet for variety in the same measurements and see how it works. Great inspiration. Thank you. 🙂
Thanks for your feedback! From experience, baking powder helps recipes cook so I imagine it'll be easier to remove them from the mould if you use it. Love that you want to try other grains too. Thanks again 🙂
Can you use a waffle maker with this recipe?
I haven't tried myself but my other readers said that you can use a waffle maker 🙂