Yeasted Oats Waffles

Make these yeasted oats waffles for your holiday brunch or a weekend indulgent breakfast. The mildly sweet yeast-leavened batter is turned into waffles - to make it a mouth-watering breakfast/brunch - it will bring a smile to your face. They are delicious and take very little time to mix and prepare. You can make them soft or crispy according to your liking. Top these yeasted waffles with your favorite topping and enjoy a delicious brunch with your loved ones.

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what are the ingredients required?

Full recipe + measurements + video can be found in the recipe card below.

• All-purpose flour (Maida)
• Old fashioned oats
• Instant dry yeast
• Sugar
• Salt
• Vanilla essence
• Eggs
• Oil
• Milk
• Cooking spray
• Chocolate chips

Let us look into each of the ingredients in detail.

• All-Purpose Flour & Oats - These are the base of our yeast waffle batter. I grind the old fashioned oats before adding it to make the batter. This step gives a smoother texture. A few whole pieces of old fashioned oats are OK. I use them in equal proportions (1 cup each) for the most delicious oats waffle. I have tried the same recipe with just half a cup of all-purpose flour and one and a half cups of oats. Waffles were tasty, but on the heavier side (both texture-wise and tummy-filling wise).

• Instant Yeast - Always use fresh yeast for the best results. Since we are using instant yeast which has more "active" yeast properties, there is no need to proof the yeast before mixing with the batter. I have used 1 teaspoon of instant yeast. For even more of an airier texture, you can use up to 1.5 teaspoons of instant active yeast, not more than that.

• Salt & Sugar - Just to give a hint of sweetness and saltiness. The perfect flavor combination. The sugar also helps in the yeast activation process.
• Vanilla Essence - I don't like the eggy smell when we use eggs in cakes and waffles/pancakes. Vanilla essence masks the eggy smell as well as adds a wonderful aroma that fills your kitchen when you make these waffles.
• Eggs - Use organic eggs as much as possible. I use large eggs available in the US grocery stores. Each egg weighs about 50-60 grams.

• Oil - Any unflavored cooking oil works in the recipe - Canola oil, vegetable oil, etc. If you want to make it indulgent, use butter instead of oil. It is uh-mah-zing! Some waffle irons, recommend that the batter you use do not contain any oil/butter in it. Make sure to read the waffle iron manufacturer instructions before you make the recipe.
• Milk- I use regular 2% milk to make these yeasted waffles. Make sure the milk is lukewarm which helps in the activation of yeast properties.
• Cooking Spray - I love the non-stick cooking spray to lightly grease the waffle iron. If you do not have non-stick cooking spray, you can use a silicone brush to lightly brush with oil.
• Chocolate Chips - This is an optional ingredient. But adding it takes these yeasted waffles to the next level. :). I typically use semi-sweet chocolate chips. Chocolate chips have a tendency to sink to the bottom of the bowl. If you are using them make sure you stir the batter every time before pouring it onto the waffle iron.

Fermenting techniques for the yeasted waffles

This is not an instant waffles recipe, since it needs a little time for the yeast to do its thing to make it airy and fluffy batter so that it results in an airy and fluffy waffle in turn. I have tried a few different approaches to fermenting the batter to make the yeasted oats waffles.

• Ferment at room temperature for an hour
• Ferment overnight in the refrigerator
• Ferment at room temperature for an hour and then refrigerate overnight [Best results]

All three methods are good, but the best result I got was from the third option - ferment at room temperature for an hour and then refrigerate overnight - the yeast starts working at room temperature and then works (though a little slow) in the refrigerator - resulting in a delicious waffle with a beautiful airy texture.

• If following the third option to make breakfast or brunch:

I mix the batter in the evening and finish up the kitchen chores (doing the dishes and cleaning up for the day) - takes about an hour - and refrigerate the batter before I go to bed. The batter is ready for breakfast/brunch the next morning.

• If going for the first option to make breakfast/brunch:

If I have not made the batter the previous night, I start the batter going the first thing in the morning. By the time family is ready to have breakfast/brunch your batter will be ready.

You can pick any of these fermenting methods depending on your schedule and any other activity you have planned.

Refrigerate the remaining batter immediately. Use up in a day or two.

Leftover waffles?

These waffles taste best when served warm. You can store the leftover waffles in an airtight container in the refrigerator or store them in freezer safe container in the freezer. I love to pop them in the toaster oven for a quick breakfast/snack.

What to serve with waffles?

Indulge in a yummy breakfast/brunch with any of your favorite toppings for pancake/waffles. Here a few suggestions for a sweet indulgent experience:

• Spread some Nutella (oooh! heaven)
• Berries - Blueberries, Strawberries, raspberries etc.
• Bananas
• Maple Syrup
• Top with some powdered sugar (a total winter experience - a delicate snow-y look)
• Whipped Cream
• Drizzle with chocolate syrup

Are you craving this? I know I am.! 🙂

What else can i make with yeasted waffles batter?

I have made pancakes with the same batter. It turns out fabulous. So if you do not own a waffle maker [I recently bought the Cuisinart Waffle Maker], you can still enjoy a delicious pancake breakfast with the same batter.

Additional Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• Serving size – Serves 4-5 people. Always adjust the serving size to suit your dietary needs. The size and thickness of the waffles will depend on your waffle iron.
• The video at the end of the recipe card has settings for my waffle iron. Follow the manufacturer's instructions for your waffle iron.
• Chocolate chips have a tendency to sink to the bottom of the bowl. If you are using them make sure you stir the batter before pouring it onto the waffle iron.
• Cooking times may vary with a waffle iron. Plan a little extra time when you plan a special breakfast/brunch.
• Use a bowl slightly large so that there is room for the batter to fill up :).
• Short forms used in the video —-> TBSP- tablespoon; TSP – teaspoon; GMS – grams; OZ- ounce; mins– minutes
• Check out this Epicurious post about swapping yeast.

More easy recipes to include oats in your diet

• Oatmeal banana milkshake - healthy breakfast or after school snack.
• Blueberry Oats Smoothie - add your smoothie mixins and make this delicious smoothie your own. Breakfast for the people on the go!
• Spicy Oats crusted chicken - If you thought oats is for breakfast and smoothies additions, let me assure you it is not. Here is an interesting way to use oats. This is our current favorite.

Yeasted Oats Waffles

Make these yeasted oats waffles for your holiday brunch or a weekend indulgent breakfast. The mildly sweet yeast-leavened batter is turned into waffles – to make it a mouth-watering breakfast/brunch – it will bring a smile to your face. They are delicious and take very little time to mix and prepare. You can make them soft or crispy according to your liking. Top these yeasted waffles with your favorite topping and enjoy a delicious brunch with your loved ones.

Print Recipe Save Saved!

Prep Time 1 minute

Total Time 1 minute

Servings 4 -5

Ingredients

  

• 130 grams 1 cup All purpose flour/Maida
• 100 grams 1 cup Old fashioned oats ; powdered
• 1 teaspoon Instant Dry Yeast
• 1 tablespoon Sugar
• ½ teaspoon Salt
• 1 ½ Vanilla essence
• 2 Large eggs
• ½ cup Oil
• 2 cups Milk

Instructions

 

• 
  How To Make Yeasted Oats Waffles?Mixing the batterIn a large bowl, add all the dry ingredients followed by the wet ingredients. Mix well with a whisk removing any lumps. The batter will be slightly runny.

Ferment the batter in one of the following ways:

• - Ferment at room temperature for an hour
• - Ferment overnight in the refrigerator
• - Ferment at room temperature for an hour and then refrigerate overnight [Best results]

Making WafflesOnce the batter is fermented - it will be airy, light, and slightly thicker than when we mixed it.:

• Preheat the waffle iron.
• If you are using chocolate chips. add it to the batter and stir.
• Spray with non-stick cooking spray or brush lightly with oil using a silicone brush. Pour the batter onto the waffle iron as shown in the demonstration video at the end of the recipe card. [Note: Do not overfill the waffle iron to prevent spilling]. Lightly spread with an angled spatula. Close the lid and follow the manufacturer's instructions to make the waffles.
• Repeat with the rest of the batter.
• 
  Serve immediately with your favorite toppings.

Video

Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• Serving size – Serves 4-5 people. Always adjust the serving size to suit your dietary needs. The size and thickness of the waffles will depend on your waffle iron.
• The video at the end of the recipe card has settings for my waffle iron. Follow the manufacturer's instructions for your waffle iron.
• Chocolate chips have a tendency to sink to the bottom of the bowl. If you are using them make sure you stir the batter before pouring it onto the waffle iron.
• Cooking times may vary with a waffle iron. Plan a little extra time when you plan a special breakfast/brunch.

• Use a bowl slightly large so that there is room for the batter to expand & fill up :).

• Short forms used in the video —-> TBSP- tablespoon; TSP – teaspoon; GMS – grams; OZ- ounce; mins– minutes
• Prep time: 10 minutes; Cook Time : 3-5 minutes per waffle (batch); Additional TIme: 1 hour at room temperature (at least)