• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spoonful of Plants logo

Plant-Based Cooking

  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Breakfast & Brunch

    By Spoonful of Plants 1 Comment

    Feel Good Oat Waffles

    Jump to Recipe Pin Recipe Print Recipe

    My kids love waffles.  It is, by far, their favorite breakfast food.  In fact, when we go on vacation they spend most of the morning standing in front of the waffle station.  So, I came up with this nutritious waffle recipe to satisfy their insatiable craving, while at the same time allowing me to "feel good" about what they were eating for breakfast.

    Feel Good Oat Waffle Ingredients

    There are a few ways I've tweaked the traditional waffle recipe to be healthier.  The most important is the flour.

    I use a mix of white whole wheat and oat flours in the recipe.

    Both are whole grain flours and contain a lot more fiber and nutrients than regular all-purpose flour which is processed.  More fiber means more control over blood sugar levels.

    Speaking of sugar,  I use very little sugar and salt in this recipe, much less than store bought pancake and waffle mix.  So you won't feel (as bad) when they pour on the syrup and layer on the chocolate chips and powdered sugar!

    I remove dairy by substituting plant-based coconut oil as the fat and using oat milk as the liquid base.

    I personally prefer using as little animal products as possible.  My husband and I try our best to educate our kids on the importance of how dietary choices impact their health, animal welfare, as well as the environment.  That is why non-dairy milks, especially oat milk, have become a family favorite. Sometimes, we seriously can't get over how creamy and delicious it tastes!  We use it in place of regular milk for almost everything, even in coffee!  From a nutritional standpoint, I love it because oat milk is one of the few milks that contain fiber and also has a considerable amount of B vitamins.

    I've found this recipe to be pretty versatile and that is good news, because I know it can be difficult getting certain types of flour during this quarantine.  If you can't find oat flour, you can use all whole wheat or a combination of whole wheat and all purpose.  You can even make the oat flour yourself from oats if your feeling a little sassy.

    Last but not least, no respectable waffle can stand alone without pure maple syrup.  It's worth the monetary splurge!

    Hope you enjoy them as much as we do!

    Feel Good Oat Waffles

    Spoonful of Plants
    Pinterest Twitter Facebook Email
    Servings 4

    Ingredients
      

    • 1 cup oat flour
    • 1 cup white whole wheat flour
    • 1 ½ teaspoon baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 2 tablespoon maple syrup or cane sugar
    • 1 egg
    • 2 teaspoon vanilla extract
    • 2 cups low fat oat milk **milk should be room temperature not cold
    • ¼ cup liquid coconut oil

    Instructions
     

    • Preheat waffle iron.
    • In a large mixing bowl add the dry ingredients: flour, baking powder, salt and cinnamon and gently whisk to combine.
    • In a separate bowl beat the egg and sugar (or maple syrup) together.
    • To the egg and sugar add the oil, vanilla and milk and whisk together until well combined.
    • Add the liquid ingredients to the dry ingredients and gently fold until all ingredients combined. Do not overmix. There will be some lumps.
    • Let the batter sit for about 5 min.
    • Cook the waffles according to waffle iron instructions.
    • *The batter will yield about 8-10 pieces of waffle, depending on the size of your waffle iron.
    • **Waffles can be frozen.
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!

     

    « My Favorite Minestrone Soup
    3 Ingredient Vanilla Bean Nice Cream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Donna-Castellano-Vegetarian-Food-Blogger

    Welcome, I’m Donna!

    Creator of Spoonful of Plants

    Thanks for visiting! I love to share delicious and easy to prepare meals where plant-based ingredients are the star of the show!

    Read More

    First Bite Photography

    Photography & Styling

    Let's work together!  I offer food styling and photography services for local restaurants, food brands and magazines!

    Read More

    Foodelia Food Photography Award
    Thrive Magazine Logo

    Featured in Thrive Magazine

    Subscribe

    Sign-up to receive the latest recipes, menus, bonus nutrition tips and more!
    Loading

    Search

    Categories

    Archives

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    this MUST be here to force the footer to display.
    DO NOT REMOVE!!
    it is hidden via Simple CSS

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Spoonful of Plants: Plant-based cooking
    • Recipes
    • About
    • Nutrition
    • Food Photography
    • Contact

    DISCLAIMER
    The information on this blog is for general nutrition education purposes and is not intended to treat specific individual medical and nutritional needs.

    TERMS, CONDITIONS & PRIVACY

    Copyright © 2023 by Spoonful of Plants. All rights reserved.