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  • Prep-time: / Ready In:
  • Makes 4 waffles

This five-ingredient recipe is a fun twist on your morning bowl of oatmeal and is an easy morning meal to make with your kids. Resist the urge to peek as these waffles cook and you’ll be rewarded with crisp, lacy, lightly sweet breakfast treats that taste great hot or cold. Top each waffle with extra maple syrup, your favorite berries, and a dollop of aquafaba whipped cream for good measure!

Waffled Maple-Cinnamon Oatmeal on a white plate with berries

Ingredients

  • 1¼ cups quick oats
  • ½ cup raisins
  • 2 tablespoon pure maple syrup, plus more for serving
  • 1 teaspoon ground cinnamon
  • Fresh berries and/or sliced banana

Instructions

  1. Cook 1 cup of the quick oats according to package directions. While still hot, stir in the remaining ¼ cup oats, the raisins, 2 tablespoons maple syrup, and cinnamon. Let stand, uncovered, 15 minutes or refrigerate overnight.
  2. Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Spread oatmeal in waffle maker using the back of a fork. Close lid without locking it; cook 10 to 15 minutes without opening or until almost no steam comes out of the maker. Top with fresh berries and/or banana and additional maple syrup.

Comments (10)

(4.6 from 5 votes)
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Joy4 months ago
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I made these for breakfast today. Followed the recipe and they came out wonderful! Topped mine with fresh blueberries, bananas and maple syrup. Just leave them on for as long as they cook crispy on the outside. The inside will look a bit undone ( trust me they aren’t). I also had to remind myself that the waffles I used to eat will not be the same as. But I’m enjoying my decision to try plant based recipes. I know it will reward me as I look for ways to improve my health.

Martha5 months ago
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Might have been my waffle maker but these were kind of a disaster! Burnt outside and still raw inside and not especially tasty! I’d much prefer eating a bowl of oatmeal!

Pat7 months ago
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Best wafles I ever ate. Loved them.

Shannon Acevedo7 months ago
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I liked the crispy texture, but it turned chewy once it started to cool. My kids said it was too bland, and they didn’t like the Oatmeal texture inside. I may not have cooked them long enough. It was worth a try, but my kids said they would prefer regular waffles.

Shelley Seely7 months ago
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Wonder if you could use dates instead?

Susan Keays8 months ago
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I’ll be excited to try this if we who lack waffle irons can use the mixture for pancakes. Will this work?

Nicole Davis8 months ago
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Can you use rolled oats instead of quick?

Nicole Davis8 months ago
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Can you use rolled oats instead?

Irene Humel7 months ago
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If a recipe calls for “quick oats” and all you have is rolled oats, just put them in your food processor for a little bit and make them smaller. I always buy regular and then use the food processor if “quick oats” are called for.

Cathy8 months ago
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Yes

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Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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