Heart-Healthier Oatmeal Waffles Recipe: A Breakfast or Brunch You Can Feel Good About by Elisa Schmitz

Breakfast Brunch
11 months ago

Heart-Healthier Oatmeal Waffles Recipe: A Breakfast or Brunch You Can Feel Good About

Sometimes I want to make waffles just for the sake of using my waffle maker. Making waffles is just plain fun! But in my quest to make waffles healthier, I continue to try new ways to add nutrition to our waffle recipes.

I often add oats when I bake in order to boost nutrition. Oats can be an easy swap in many recipes that require flour. Oatmeal is loaded with fiber, which means it may boost heart health, reduce cholesterol and even help with weight loss.

The texture of oatmeal waffles is more substantive than regular waffles. The oats really fill you up (I ate a half a waffle and saved the other half for a snack later). Eating less, staying full longer and using more nutritious ingredients adds up to a weight-loss win-win!

In this breakfast or brunch recipe, I used whipped egg whites to add a bit of volume and the "fluff factor," but the consistency is still heartier than a regular waffle. This oatmeal waffles recipe also includes cinnamon and vanilla, which makes the kitchen smell amazing as the waffles sizzle in the waffle maker. This easy recipe makes a breakfast or brunch you can feel good about!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes, depending on your waffle maker
Total Time: 15 to 20 minutes
Servings: 3 waffles

Ingredients

  • 1 1/2 cups flour (I used gluten-free flour)
  • 1/2 cup quick-cooking oats (I used gluten-free quick-cooking oats)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 tablespoon vanilla
  • 1 cup milk of choice (I used almond milk; you may need to add more or less milk to achieve your desired consistency)
  • 1/4 cup canola oil
  • 1 egg
  • 2 egg whites, whipped until foamy (aim to form soft peaks)
  • blueberries or your choice of berries, for garnish (optional)
  • chopped walnuts, for garnish (optional)
  • butter of choice, for garnish (I used a heart-healthy butter-type spread)
  • maple syrup, for topping (optional)

Helpful Products

Recipe Notes

  • I whipped the egg whites with a whisk, but you also can mix them in a stand mixer or with a hand mixer until peaks form, which gives them even more volume.
  • I topped my waffles with heart-healthy walnuts, but you also could use pecans or slivered almonds (or omit the nuts altogether).
  • Instead of butter or syrup, you could top these waffles with fat-free whipped cream.

Here's how to make it:

  1. Turn on and preheat your waffle iron. Combine the flour, oats, salt, baking soda, baking powder, cinnamon, vanilla, milk, canola oil and one egg in a large mixing bowl. Stir until combined.
  2. In a separate bowl, whip the egg whites with a whisk until they are foamy (aim to form soft peaks).
  3. After you’ve whipped the egg whites, pour them into the mixing bowl and gently fold them into the batter. Make sure not to overmix because you’ll deflate the egg whites (the goal is for them to be as fluffy as possible). A lumpy batter is OK!
  4. Spray waffle maker with nonstick spray. Pour the batter and prepare waffles per manufacturer directions.
  5. Serve oatmeal waffles with maple syrup and/or and butter of choice, if desired. Garnish with berries and walnuts, if desired.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Waffle Irons
Waffle Irons $10 & Up
Mixing Bowls
Mixing Bowls $8 & Up
Whisks
Whisks $5 & Up
Stand Mixers
Stand Mixers $50 & Up
Flour
Flour $2 & Up
Quick Oats
Quick Oats $2 & Up
Baking Soda
Baking Soda $1 & Up
Canola Oil
Canola Oil $3 & Up
Walnuts
Walnuts $4 & Up
Maple Syrup
Maple Syrup $4 & Up

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Elisa Schmitz
Just toasted our leftover waffle for breakfast today. Spread some blueberry jam on it - was really good!
Terry
Hi Elisa Schmitz ! Does this batter need to sit &/or be refrigerated for a while before using? So many do. Thanks!
Elisa Schmitz
Great question, Terry ! This recipe does not call for the batter to sit or rest because I like to incorporate the whipped egg whites before they have time to deflate. So yummy!

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