Overnight Oatmeal Waffles – Everything wonderful about overnight oats–in waffle form! Mix up the batter the night before, and you’ll have a fresh batch of warm oatmeal waffles ready in no time the next morning. Don’t miss all the topping ideas and the video below! (Gluten Free, Dairy Free)
Updated April 2018. Originally posted Jan 2012.
Do you eat breakfast for dinner? I love it. It was a part of my family tradition growing up–it was always a crowd favorite, it was pretty easy to put together, and usually very budget friendly.
I love ALL those same qualities now that I’m the mom putting dinner on the table every night. I can always count on breakfast for dinner being a big hit. These overnight oatmeal waffles are no exception–cozy, fluffy, and nourishing all in one.
Mix them up the night before to make waffles in NO time the next morning, or mix up a batch a few hours before dinner to make dinner prep a breeze. (They’re great on busy nights when I need dinner to be done FAST).
Whether you make them for breakfast or breakfast-for-dinner, I think they’ll be a hit for your family too!
Oatmeal waffles tend to be a bit more substantial than traditional waffles, which I love. By soaking the oats overnight in buttermilk (or the dairy free kind–see below!), the oats have softened and the result is a crisp, hearty waffle that’s not too heavy. Plus, the day-of preparation is minimal. In the time it takes for your waffle iron to heat up, your waffles are ready to go!
There are SO MANY yummy ways to enjoy these, so we never feel bored. You can certainly go the traditional maple syrup route, but they’re also awesome with berries and whipped (coconut) cream, peanut butter and bananas, or sautéed cinnamon apples. (If you’re not dairy free, you could even top them with buttermilk syrup.)
Notes on these Overnight Oatmeal Waffles:
Gluten Free (or Not!) – These are easily gluten free by using certified gluten free rolled oats (I like these or Trader Joe’s brand), and an all-purpose gluten free flour blend. Bob’s Red Mill 1-to-1 Baking Flour (cheaper here) is my go-to, since it’s a true 1-to-1 substitute for traditional white flour. If you’re not gluten free, simply use rolled oats and white flour.
A Dairy Free Hack – We used to make these with butter and buttermilk. Now that we’re dairy free, we simply add vinegar to almond milk (you can sub any non-dairy milk you like) and it does the same thing. Avocado oil is also my favorite non-dairy fat to use here, since it’s so neutral tasting. You can swap in vegan butter or coconut oil if you prefer.
Let’s Talk Toppings! These are good with almost anything–honey butter, maple syrup, berries and whipped cream (or coconut whipped cream!), peanut butter and bananas, or cinnamon apples. Use what you love!
How Far Can I Make Them in Advance? For best results the batter needs at least 4 hours in the fridge for the oats to soften and soak (otherwise they can be chewy), but you can make the batter 10-12 hours in advance without an issue.
Do They Freeze Well? Yep! We always freeze leftovers. I put them in a zip-top bag, then pull them out and pop them in the toaster to reheat single servings. If you’re re-heating for a crowd, just put them on a baking sheet in the oven at 350 degrees for 10-15 minutes, until they crisp up.
Need a Waffle Iron? We have this Belgian-style iron and this traditional waffle iron. Both work for this recipe, though you want to be sure you’ve sprayed a Belgian waffle iron well with nonstick spray (or brushed with oil/butter) before using it so the waffles don’t stick. (Michael prefers these waffles with the traditional iron.)
Love This Recipe? You’d Probably Like…
- 7 Ways With Overnight Oats
- Blender Pumpkin Oatmeal Pancakes
- Baked Pumpkin Oatmeal
- Baked Berry Oatmeal
- 2 cups rolled oats (certified gluten free, if needed)
- 1/2 cup 1-to-1 gluten free flour (like Bob’s Red Mill), or all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 2 cups unsweetened almond milk (or your favorite)
- 2 Tbsp apple cider vinegar
- 2 eggs
- 2 Tbsp pure maple syrup (or sugar)
- 1/3 cup avocado oil (see notes for substitutions)
In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon (if using). In another bowl, whisk together milk, vinegar, eggs, syrup, and oil/butter. Whisk until smooth. Pour wet ingredients into the dry ingredients and stir until well combined (no dry spots). Cover and refrigerate mixture at least 4-5 hours, up to 10-12 hours.
When ready to cook, remove batter from the refrigerator and stir a few times to bring batter together and loosen it up. Heat your waffle iron and grease it, then cook according to your waffle iron’s directions.
SUBSTITUTIONS: if you’re not dairy free, you can use butter in place of the oil and 2 cups buttermilk in place of the almond milk/vinegar combination. You can use sugar in place of the syrup, and can use your favorite oil/fat for this recipe. Butter, avocado oil, and coconut oil all work well.
VARIATIONS: I do like the cinnamon added to the batter, but it’s optional. You can also add 1/2 tsp vanilla extract to the mixture if you like.
TOPPING IDEAS: Traditional maple syrup is great, but berries and whipped cream or coconut cream, peanut butter & bananas, toasted pecans, or sautéed cinnamon apples are all delicious.
HOW FAR IN ADVANCE CAN I MAKE THEM? For best results the batter needs at least 4 hours in the fridge for the oats to soften and soak (otherwise they can be chewy), but you can make the batter 10-12 hours in advance without an issue.
FREEZING LEFTOVERS. We always freeze leftovers. I put them in a zip-top bag, then pull them out and pop them in the toaster to reheat single servings. If you’re re-heating for a crowd, just put them on a baking sheet in the oven at 350 degrees for 10-15 minutes, until they crisp up.
- Calories: 294kcal
- Sugar: 5g
- Sodium: 367mg
- Fat: 17g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 53mg