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!
For some of my other breakfast recipes, check out:
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Baked Oatmeal Waffles (vegan)
- 1 1/4 cups (150g) gluten-free rolled oats
- 1 cup (250mL) plant-based milk, such as almond, soy or coconut
- 1 tsp baking powder
- Coconut sugar, cinnamon and vanilla extract, to taste (optional)
- 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.