Frugal Foodie Friday: Nutty Oatmeal Blender Waffles (Vegan Pantry Recipe!)


In looking through the recipes on my blog, I couldn’t believe I had yet to post a waffle recipe. Though I go through phases, I somewhat frequently whip up batches of the insanely easy Oatmeal Blender Waffles from Go Dairy Free: The Guide and Cookbook to have on hand. They freeze beautifully, and make a hearty breakfast that I can have ready in just five minutes (a quick pop in the toaster) when I don’t feel like making a big effort for breakfast.

While experimenting with my trusted blender waffle recipe, injecting it with some naturally healthy nut butter, I ended up with amazingly quick and easy waffles that don’t weigh you down. They are rich in fiber, and have just enough healthy fats and protein to keep me satiated.  And for you multiple free-from foodies, this recipe is vegan (dairy-free / egg-free), soy-free, and it can be made gluten-free and nut-free if you so desire.

Special Diet Notes: Nutty Oatmeal Blender Waffle

Nutty Oatmeal Blender Waffles
Serves: 4-5
  • 2 cups plain or vanilla milk alternative of choice (I use unsweetened rice milk, but you can even sub in water in a pinch)
  • 2-1/4 cup oats (use certified gluten-free oats for gluten-free)
  • ½ cup peanut butter, Sunbutter (for nut-free), or your favorite nut butter
  • 2 tablespoons brown sugar, sucanat, maple syrup, or sweetener of choice (I like the TJ’s Organic brown sugar best with the peanut butter)
  • ¼ teaspoon salt (omit if using salted nut or seed butter)
  • 2 teaspoons baking powder
  1. Throw all ingredients in your blender, and blend for about a minute. The batter may be hearty looking, but that is all good.
  2. Preheat your waffle iron and coat it with cooking spray (baked goods with nuts tend to like to stick). This will give your batter about 10 minutes to thicken. The thicker the batter, the more bready the waffles. If it gets too thick to pour at any point, blend in some more milk alternative or water a tablespoon at a time.
  3. Make waffles according to the instructions with your waffle iron.
These freeze beautifully. Let them cool on a wire rack and then fire them in a freezer bag. If you put them in the freezer bag while still warm, steam from the waffles will cause them to stick more once frozen (yeah, learned that the heard way). Pop them apart and toast when hungry.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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