Overnight Oatmeal Waffles
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These Overnight Oatmeal Waffles are everything you love 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 below!
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
Overnight Oatmeal Waffles
- Yield: about 6
Ingredients
- 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)
Instructions
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.
Notes
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.
Nutrition
- Calories: 294kcal
- Sugar: 5g
- Sodium: 367mg
- Fat: 17g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 53mg
Find it online: https://www.onelovelylife.com/overnight-oatmeal-waffles/
I’ve printed these out to try. Can you tell me what ‘print’ source you use to be able to print you recipes so nicely with the picture included. I’ve been looking for a print feature.
Thanks! Rita
Rita- it’s a great free plugin called EasyRecipe. It’s great!
Can I use almond milk instead of buttermilk? i’m allergic to dairy.
Holly – I haven’t subbed almond milk in this recipe for the buttermilk, but Food 52 says that you can substitute almond milk + vinegar for the buttermilk. According to their site, for each cup of almond milk, add 1 tsp apple cider or white vinegar.
I am literally eating these waffles as I’m writing this. These were, are, absolutely wonderful. I fell so healthy eating them, this will be my go to, for waffles from now on. I used the regular 5 minute oats, because that is what I hand on hand. I’m going to freeze some and will probably add some flax seed to next batch.
Again sooo good
thx
These were delish! Added some chopped apricots and that brought them to a new level. As long as I’m thinking ahead, this is a new morning winner. Thank you!
Yum! That sounds amazing!
Like the last poster, I was eating these waffles as I typed this message. I used half Brown half white sugar and buttermilk left from making homemade butter. I threw in some local blueberries I has frozen this summer! The only thing that could have made them better is if I had not given my bitter away! Tkx so so much!
YUM! So glad you enjoyed them!
Has anyone made these with flax eggs instead of real eggs?
I haven’t tried it with flax egg, but I’d LOVE to know how it turns out if you give it a try!
These waFfles are genius! They taste amazing and I’ve already madw them twice- my family loves them and I feel so much better about having these for breakfast vs a traditional waffle. I really enjoy your website and all you put into it- keep up the great work!
Asha – You TOTALLY Made my day! Thank you so much for sharing this with me. I’m so glad you love them like we do!
Is the original 2012 recipe still available? I didn’t have it in hard copy but love it.
Jennifer – I don’t have it published anywhere, but it was nearly identical. Here are the ingredients:
2 cups rolled oats
1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 cups buttermilk (or 2 cups milk + 2 Tbsp cider vinegar)
2 eggs
2-3 Tbsp sugar
1/3 cup oil or butter
I hope that helps! 🙂
mine is in the fridge now. how do i make sure the sugar (did not use syrup) and salt are well mixed in the batter later? i worried the top batter will taste different than the bottom batter. Will the salt and sugar sink to the bottom even after “ waking them up” by stirring ?
I don’t think you’ll have any problem with the salt/sugar sinking. I’d just give everything a quick stir before cooking in the morning 🙂
My hubs just had bypass surgery, so trying out new heart healthy recipes. Came across this and made it this morning! Really good! I did change one thing tho, tried the old sub applesauce for the oil trick, and I think it worked out well! Served them with slight drizzle of maple syrup, sliced bananas, mini chocolate chips and a drizzle of melted peanut butter! Just enough to make them even tastier! We are calling them Fat Elvis Waffles! Will definitely make these again with other toppings, maybe bananas and walnuts.
Fat Elvis Waffles!!! I love it. Thank you so much for sharing this with me!
Made this for my partner and he vows they are thee best waffles he’s ever tasted. i used sugar instead. Am sure going to start a waffle day every week. thank you
Oh, I’m SO GLAD to hear that!!!