With a crispy exterior and fluffy interior, these hearty Healthy Oat Waffles are made with oat flour and Greek yogurt, for a healthier version of a classic waffle recipe – that’s still just as delicious!
How often do you make waffles?
We make waffles a decent amount in our house, just not as much as pancakes.
It seems like pancakes are easier to make healthy, and I don’t have to climb to the top shelf to get my waffle maker down either! 🙂
My kiddos love waffles when I do make them though. So occasionally I’ll make some of my healthier waffles, like my gluten-free Apple Cinnamon Waffles and Lemon Poppy Seed Waffles. Both of those recipes call for Greek yogurt instead of any oil or butter.
Over the last few months though I’ve been wanting to make a healthier, classic, plain waffle. And if you’ve been around Mile High Mitts before, you probably know how much I love oat flour!
So I took a classic waffle recipe and jazzed it up to make it healthy, with oat flour, Greek yogurt, less oil/butter, and lightly sweetened with maple syrup. They’re also gluten-free too (with certified gluten-free oat flour)!
These Healthy Oat Waffles have a crispy exterior with a fluffy and thick interior, thanks to the oat flour. They’re much heartier than their classic counterpart, so you may not be able to eat as much and they may also help you stay full for longer.
If you’re looking for a healthier waffle that’s still an easy recipe, and just as delicious, give these a shot!
So let’s chat about the ingredients for this recipe.
First, let’s talk oat flour. I would recommend you use a store bought oat flour for this recipe rather than making it yourself (unless you have a great high-powered blender and can get your oats blended up very fine). I think store bought oat flour has the best texture, and in some recipes it just works better.
For waffles in particular, I would use store bought oat flour to ensure your waffles will come out of your waffle maker in one piece (and won’t turn into a hot mess!).
You could always substitute the oat flour with regular (gluten-free) all purpose flour, but then of course these aren’t Healthy Oat Waffles anymore. I would not recommend trying these waffles with any other gluten-free flours, as all flours behave differently.
Next, let’s talk about butter/oil. You can use whatever you prefer to use here: butter, dairy-free butter alternative, coconut oil, or olive oil.
TIP: If you use coconut oil, you’ll want to make sure your milk is warm/room temperature, to keep the coconut oil from solidifying again.
To sweeten these waffles, I like to use a little maple syrup (or honey). If you prefer, you can use white sugar, brown sugar or coconut sugar instead.
And you can use whatever milk you prefer in this recipe too (think skim, 2% or whole), except for a thicker milk like coconut milk I would not recommend.
Last but not least, be sure to whip your eggs up till they’re nice and bubbly and fluffy, and then fold them into your batter at the end. This helps your waffles get a nice and crispy exterior.
And to reheat any leftover Healthy Oat Waffles the next day, simply put them in your toaster! As easy as pie, these waffles heat up in a toaster really well so you can still have that great crispy exterior with leftovers.
If you love oats/oat flour, and are looking for a healthy alternative to classic waffles, then you should definitely try these Healthy Oat Waffles! 🙂
- 2 cups oat flour (certified gluten-free)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, melted (or dairy-free butter alternative)
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 2 tbsp maple syrup (or honey)
- 1 1/4 cup milk of choice (skim, 2% or whole)
- 1 tsp vanilla
- 2 eggs
To begin, in a small mixing bowl add your oat flour, baking powder, and salt and stir them together.
In a large mixing bowl, add your butter, Greek yogurt and maple syrup and whisk till smooth. Add your milk and vanilla and whisk again.
Add your dry ingredients into your wet ingredients and stir together till well combined.
In a separate bowl, whisk your eggs for a couple minutes, till they are bubbly and fluffy. Gently fold them into your waffle batter.
Heat your waffle maker up (Spray your waffle with no-stick spray!). Fill your waffle maker with about 1/2 cup of waffle batter. Cook according to your waffle makers directions. Continue till you have cooked all of your waffles.
Go crazy with toppings and devour!
Stored in an airtight container in the fridge these last about a week. I think they taste best reheated for a few minutes in a toaster!