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Whole Wheat Oat Waffles


"Healthy whole wheat pastry flour is combined with wonderful oat flour for a very yummy waffle."
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55 m servings 257 cals
Original recipe yields 6 servings


  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle maker according to manufacturer's directions.
  2. Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
  3. Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
  4. Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

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Read all reviews 26
  1. 32 Ratings

Most helpful positive review

I did not have oat flour, what I did was use equal amounts oats that I "ground" down in my blender to a fine consistancy (think whole wheat flour). Other than that, I kept to the recipe exact. T...

Most helpful critical review

This very lean waffle had the texture of pillow stuffing and a strong flavor of baking powder. I followed the directions adapting for wheat and milk sensitivity, using soy milk and spelt flour....

Most helpful
Most positive
Least positive

I did not have oat flour, what I did was use equal amounts oats that I "ground" down in my blender to a fine consistancy (think whole wheat flour). Other than that, I kept to the recipe exact. T...

Makes good crispy waffles. A little on the sweet side for our taste, so I will play around with the sugar. Whipping the egg whites really produces a nice batter consistency.

I made these this morning because my 5 year old daughter asked if we could have waffles for breakfast. I used 1 cup white whole wheat flour & 1/2 cup oat flour (just because I didn't feel like m...

This recipe was amazing! If you like sweet things, these will definitely please you! I added some cinnamon and flax seeds to the batter as well (neither addition was noticeable in terms of taste...

I used coconut oil instead of canola oil. I also used whole raw oats instead of oat flour, added a tsp. of cinnamon and chopped pecans. I can't purchase whole wheat flour where I live, so I just...

It was a real treat for my family, I mean I could just eat the waffle with out our syrup, it's really that good.

this is my go to waffle recipe! the tiny but if extra time to best the egg whites is absolutely worth the crisp lighter tasting waffle that still has that earthy whole wheat flavor. I, like many...

These were delicious! I substituted almond milk for the milk and added 1/2 tsp cinnamon and a grated, peeled apple. Very tasty! A definite favorite that will be enjoyed again!