Oat Waffles

Name: Oat waffles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 9 servings. 2.0 L
Cuisine: american
Ingredients: 430.0 ml Whole Milk; 40.0 ml Maple syrup; 1.5 tsp Vanilla extract; 90.0 ml Unsalted Butter; 3.0 pcs Eggs; 215.0 g Rolled oats; 130.0 g All-Purpose Flour (Type 405); 2.25 tsp Baking powder; 0.75 tsp Salt

CHF

Language

Instructions

1
Add all ingredients to the Vitamix container in the order listed and secure the lid.
2
Start the blender at the lowest speed, then ramp to the highest. Blend for 20 seconds until the batter is completely smooth.
3
Let the batter rest for 10 minutes with the lid closed.
4
Preheat the waffle iron to 190 °C or medium-high heat.
5
Cook the waffles according to the waffle iron's manufacturer instructions. Place finished waffles on a wire rack while you cook the next batch.

Chef's Note

Serve the waffles with blueberry maple syrup and freshly whipped cream. Sift and measure the flour for the right consistency. Let the batter rest for 10 minutes after blending — this ensures even browning in the waffle iron.

Nutrition per 100 g

Energy	244 kcal1022 kJ
Fat	12.1 g
of which saturated fat	6.0 g
Carbohydrates	25.1 g
of which sugars	4.7 g
of which added sugars	4.0 g
Protein	7.2 g
Salt	0.6 g
Fiber	3.0 g
Cholesterol	80.0 mg

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Which Vitamix container should I use for the waffle batter?

The 1.4 L container (narrow, standard blade assembly) works well for the batter volume in this recipe. If you double the recipe, switch to the 2.0 L container. Note: this recipe comes from the dry container folder ('Dry Blade') — in practice the regular wet container also works for liquid batters, since the ingredients hold enough liquid.

Why does the batter need to rest for 10 minutes?

The resting time lets the oats absorb liquid and the baking powder begins to activate evenly. The result is waffles that brown more evenly in the waffle iron and are airier inside — without the resting time the waffles can turn out flat and slightly chewy.

Can I replace the wheat flour with gluten-free flour?

Yes, a 1:1 swap with a gluten-free all-purpose flour (for example a rice-flour-based blend) works for most waffle batters. The texture turns out a bit denser — if needed, increase the milk by 1–2 tbsp when the batter seems too stiff.

How do I get my waffles extra crisp?

Preheat the waffle iron well and place each finished waffle directly on a cooling rack (do not stack them) — that way the steam does not get trapped under the waffle and it stays crisp. Waffles stacked on a plate or on paper go soft right away.