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Breakfast recipe · from the recipe book

Oven-Baked Cinnamon Oat Waffles

Crisp-edged, tender oat waffles warmed with cinnamon and a hint of vanilla, baked in a waffle-style pan in the oven.

Oven-Baked Cinnamon Oat Waffles

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup60 gWhole wheat flour
  • 1½ cups (350 ml)360 gButtermilk, low-fat
  • 2 large100 gEggs
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gUnsalted buttermelted and cooled, plus a little for the pan
  • 1½ tbsp packed20 gBrown sugar
  • 2 tsp5 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and set a silicone waffle mold on a sheet pan.
  2. Melt the butter and let it cool slightly; set aside about one fifth for greasing and the remaining four fifths for the batter.
  3. In a bowl, stir together the oats, whole-wheat flour, brown sugar, cinnamon, baking powder, baking soda and salt.
  4. In a second bowl, whisk the eggs, buttermilk, Greek yogurt, vanilla and the reserved four fifths of the melted butter until smooth.
  5. Pour the wet mixture into the oat mixture and stir just until combined; let the batter rest 10 minutes so the oats soften.
  6. Brush the waffle mold with the remaining fifth of the melted butter, then fill each well about three-quarters full with batter.
  7. Bake 15 to 18 minutes, until the waffles are golden, set in the center and reach 160°F (71°C).
  8. Cool 2 minutes in the mold, then pop the waffles out and serve warm, two per plate.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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