October 23, 2012

Blueberry Oatmeal Waffles

by IsaChandra

Makes 6 eight-inch waffles

Blueberry Oatmeal Waffles

I know a magical place, where blueberries are always in season….my freezer!

For a long time, I had a fear of putting blueberry batter into my waffle iron. I mean, maybe it was a valid concern. The blueberries do sorta’ explode, and that could lead to burning. But I guess you can add “burnt blueberries” to the list of things I no longer fear. The thing is, they taste good. Call them “caramelized,” if you must. The trick is to spread the batter a bit, and close the lid slowly but firmly. You will get beautiful, evenly cooked waffles that are literally bursting with berries!

I love the texture of this waffle; a bit crispy from the oatmeal, but still deliciously moist from the applesauce. It’s the perfect way to start the day. Or, whatever, have waffles for dinner. See if I care!

If you’re looking for a waffle iron recommendation, I love my Cuisinart 8 inch waffle maker. I keep the heat on 3 most of the time. And if you’re in the Omaha area, come to my Vegan Waffle Party at the Omaha Public Library Read It And Eat Culinary Conference on Saturday November 3rd. Don’t forget your bib!

PS I really wanted to get a killer maple syrup food porn shot, but my camera battery died, and waffles wait for no man.

Recipe Notes

~ This recipe calls for white whole wheat flour, which is an amazing variety of wheat that bakes and tastes a bit more like all-purpose flour, with a wholesome tinge. I kinda’ dig wheaty tasting waffles, but if you’d rather use all-purpose, then go ahead! You can also use whole wheat pastry flour, if you prefer.

~ I used regular old plump frozen blueberries, but wild blueberries are a great choice because they’re smaller, which means they distribute more evenly into the batter.

~ Slice leftover waffles and freeze them in a plastic freezer bag. Then just toast and serve whenever you need a waffle fix!

1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.

Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.



  • October 23, 2012 at 4:14 pm: Joy Plummer

    I’m going to make these RIGHT NOW! Thanks for using the white whole wheat; it’s my preferred flour! Your waffles are the best!

    Hope to see you in Oakland this winter! XOXO

  • October 23, 2012 at 4:21 pm: Patrick Flynn

    I will be making this this weekend! I have a killer belgian waffle maker that usually just sits there looking at me funny. My instructions call for 1 cup of batter, how many cups of batter does this recipe make?

    • October 23, 2012 at 5:09 pm: IsaChandra

      Probably a little over 3 cups.

  • October 23, 2012 at 4:45 pm: Kristin

    These look amazing. Any chance they can be made as pancakes instead? I have no waffle iron and probably won’t get one in the very near future, but I want these now! :D

  • October 23, 2012 at 4:47 pm: Allysia

    These are pretty wholesome for waffles. I had no idea berry explosions occurred with waffle batter, but that kind of makes me want to do it up, ha ha! :) Vegan waffle party sounds like a blast, have fun with that!

  • October 23, 2012 at 5:05 pm: Patrick Flynn

    oh, another Q-> I looked around for savory waffle recipes on the site but didnt see any on the site. Do you have any savory waffle ideas?

    • October 23, 2012 at 5:10 pm: IsaChandra

      There are two in Vegan Brunch. If you don’t have it, I bet you can google and find the recipe!

  • October 23, 2012 at 5:14 pm: moonsword

    Thank you for sharing this superdeliciousness! A waffle maker is going on my list of must haves, then this recipe. Cheers!

  • October 23, 2012 at 7:05 pm: Federica

    I would love some of these right now! Sadly, my freezer has no blueberries!

    • October 23, 2012 at 7:32 pm: IsaChandra

      I’m pretty sure that ALL freezers come with a frozen blueberry maker.

  • October 23, 2012 at 9:00 pm: jillian

    I think my husband would love these! He has perfected the non-dairy pancake, but waffles are a bit more challenging.

  • October 23, 2012 at 9:18 pm: Shannon

    I love waffles. I go through this neglect/overuse cycle with my waffle iron. I am sure she understands, right?

    • October 24, 2012 at 2:59 pm: IsaChandra

      She forgives you.

  • October 23, 2012 at 10:30 pm: Blueseaglass

    Oh, how I wish Omaha was closer to London, Ontario! :) Can’t wait to try this recipe!

  • October 24, 2012 at 12:08 am: Tanya

    Two new, delicious recipes in three days? Thank you for being awesome!!

  • October 24, 2012 at 12:37 pm: adam & Theresa

    come over to London. We’ll do a waffle party in your honour on arrival : )

  • October 26, 2012 at 3:54 pm: jade

    Isa, I love u yet again! I am off sugars totally as they worsen my depression n anxiety so do u think these would be ok without the maple syrup?

    • October 26, 2012 at 4:29 pm: IsaChandra

      They’d work, but not sure if they’d be pleasurable. What about trying apple juice concentrate?

  • October 26, 2012 at 7:16 pm: jade

    Great idea, or agave syrup? Thx isa x

  • October 27, 2012 at 5:06 pm: Lyndsay O.

    I was super excited about these waffles, but I had some problems. I have the exact same waffle maker as you, and I sprayed it before each waffle, and my waffles completely stuck to the maker. I had to scrape each one off, and they were a complete mess. We still ate them, of course, because they were yummy. But I was a little sad about the scraping/mess :( Not sure what I did wrong. Maybe I’ll try them in my square Belgian waffle maker next time, to see if it was my waffle maker.

  • October 27, 2012 at 5:38 pm: Birgit Davis

    Amazing! We make your banana oatmeal raisin waffles all the time. Adding this to our rotation. Since we know how fantastic your waffles are I doubled to recipe. Left overs! Waffles with a cup of coffee in the afternoon, hmmmmm. Thanks Isa!

  • October 28, 2012 at 1:53 pm: Priscilla

    These tasted great but were a mess. All but one broke apart when I opened the waffle iron. The one that made it was a little darker than the others so I wonder if a longer cook time leads to more structurally sound waffles? I appreciate the healthy vegan recipes!

    • October 28, 2012 at 2:47 pm: IsaChandra

      Someone else said that theirs broke! I would recommend using a tablespoon or two extra flour if the first one splits. It usually means the batter is too thin. When measuring flours (instead of weighing) it’s easy for one person to have a tablespoon or two more in their measuring cup, so I’m sure that’s all it is!

  • October 28, 2012 at 2:05 pm: lavishy

    Love it. Will try it next week.

  • October 30, 2012 at 12:34 pm: katy sparrow

    No one has an attitude when dishing out a recipe like you, Isa. Call me sappy. See if I care! These look like the best thangs since your lemon blueberry cornmeal waffles. And thanks for the waffle iron recc.; I would like to make waffles on occasions other than when I go visit my mother and father. We had waffles for dinner on the regs, which gave me street cred with the kids who thought my veg parents were weird.

  • October 31, 2012 at 3:00 am: Heidi Ordelheide

    LOVE, LOVE, LOVE that your recipes are healthier!! I love your VWAV book, but did make quite a few substitutions to make them less fatty or less salty or more whole grain. I now have your newer Appetite for Reduction and am so stoked! You do not disappoint! Thanks you so much!!!

    • October 31, 2012 at 5:22 pm: IsaChandra

      Thank you for letting me know :)

  • October 31, 2012 at 9:25 pm: Nat

    Hi Isa,
    I use your cookbook all the time – for years now – and when I just saw the houses burnt down in Queens, I thought, “I sure hope Isa’s mom is OK!” – as I recall reading that your mom lived there. Or was it you? But it looks like you are doing fine, thank goodness! I hope you are doing fine and your family is fine after the Hurricane. Sorry if I have any of my info. wrong.

  • November 4, 2012 at 3:02 pm: Robin F.

    I love waffles but it is a pain to make in the morning when I have an impatient toddler who will make your life a living hell until you give her breakfast! With that being said, These waffles were a HUGE hit with not only my household but my friends who I gave this link to and gave it a try. These waffles do freeze well and when you have an impatient toddler first thing in the morning, to pop a waffle in the toaster or in the oven to crisp up is easy peasy! Toddler problem solved ;)

    PS- Unlike most waffles I have eaten, these will keep you full until lunch!!!

  • November 11, 2012 at 6:43 am: Kocinera

    Those waffles look amazing! I love blueberries in just about anything, but I’ve never tried them in waffles. This is definitely something I need to investigate. :D

  • November 14, 2012 at 4:36 pm: Veronica

    Made these this morning! Oh my goodness, they were prefect!! thanks for this amazing recipe! Have tried these and the corncakes and I’m in love!!

  • November 15, 2012 at 12:38 am: Stephanie

    I can’t have wheat flour right now for medical reasons. What about coconut flour?

  • November 15, 2012 at 3:54 pm: Todd

    These are awesome for “brinner” (breakfast for dinner). Made as a toast-replacement for my tofu scramble and roasted potatoes with onions. For me, I found using a bit less non-dairy milk (1-1 1/14 cup) seemed to make them less wet and less apt to slick to waffle maker. Yummy!

  • November 16, 2012 at 2:19 pm: Becky

    Made these for breakfast this morning, and they were great! I tripled the recipe (I was cooking for 8) and added a handful of flour because it looked a bit thin. Not sure it was necessary after the batter thickened. So yummy!

  • November 17, 2012 at 4:15 am: Chico Chef

    Your presentation is very appetizing and the description engages my senses. I’ll take your word for that, I mean I’ll follow your instruction to the letter because I can sense that blueberry on waffle is better than blueberry hotcake which I usually prepare. Thanks. Did you use instant oats or the quick cooking one?

  • November 19, 2012 at 2:44 pm: Gretchen

    We had these for a breakfast-for-dinner night a couple of weeks ago and they were wonderful. I used regular whole wheat flour and mashed banana instead of the applesauce (since I didn’t have any on hand). Found they needed to cook quite a bit in the waffle iron (longer than the iron thought on its own). And they froze and reheated nicely. Definitely a good, hearty waffle!

  • November 20, 2012 at 3:15 am: Andrea Stephen

    Yum! I’ll be making these in the near future! Thanks! :)

  • November 26, 2012 at 2:25 pm: Tom

    They were wonderful!!

  • November 28, 2012 at 8:07 pm: Evie

    i heard not all maple syrup is vegan ? Is that too ?

  • December 3, 2012 at 3:44 pm: Lily

    The Best waffles I’ve ever made. Can’t wait to make them again!!

  • December 12, 2012 at 3:37 am: Alissa

    These look so good! I’ll have to ask my mom where her waffle maker thingy is. I’m not much of a waffle/pancake person but man I can’t resist these! They’re making their way onto my menu sometime soon.

  • December 12, 2012 at 4:57 pm: Sharang Rai

    This recipe doesn’t require any egg? Usually egg is needed in most waffle recipes. Can anyone comment on this!?

  • January 2, 2013 at 5:14 pm: Melody

    My family and I are trying to become vegan. Waffles, pancakes and other baked goods have been our biggest challenge. My daughter LOVES waffles so I googled and found this one! These turned out DELICIOUS!!! Thank you for sharing such a wonderful recipe to help us get started on our vegan diet. I don’t know exactly how your site works yet, but I will be revisiting to try other recipes. :) What is the best way to contact you with questions? My youngest daughter will be 1 in 5 weeks and I am really wanting to make her a banana cake, b/c she loves bananas. Is there a recipe that you would recommend? Thank you for your time and for sharing your talent with those of us who need lots of help. lol

  • January 2, 2013 at 9:28 pm: Jennifer

    Melody – you are in good hands with this site! You can’t go wrong with Isa’s recipes! And the people on the message boards are beyond helpful with any question you can come up with. Happy 2013!

  • January 5, 2013 at 7:20 am: Lana | MyHappyDessert

    These waffles look yummy and healthy:) What a great recipe! Will definitely be trying this soon.

  • January 5, 2013 at 2:24 pm: Brandon

    I am used to a fast food and microwavable diet but I’m trying Vegan for 3 weeks, Thank you for this wonderful Recipe, I’m waiting for my batter to thicken right now.

  • January 6, 2013 at 6:55 pm: Aubrey

    These tasted delish but totally fell apart in my waffle iron! Despite spray oil (and a nice, nonstick iron) both tops and bottoms stuck and the insides never quite cooked. Oh well, we enjoyed ‘em anyway! Next time I’ll try defrosting the berries first, increasing the baking powder, and decreasing the almond milk. Second time’s a charm!

  • January 6, 2013 at 7:11 pm: Aubrey

    Update: I browsed the comments before making the last waffle in the batch and noticed someone else who was having fall-apart problems had luck letting it cook longer. So, I upped the doneness setting on my waffle iron and let the last waffle brown a bit longer at higher heat, and that one came out whole! So, maybe the heat level (set to the non-vegan recipe I used to cook – these were the first vegan ones I’ve made!) was just not high enough for these babies.

    • January 6, 2013 at 8:12 pm: IsaChandra

      Oh good, I’m happy you worked it out!

  • January 12, 2013 at 5:36 pm: Rosstheboss

    making them right now ^_^

    but i didnt have any blueberries, so i just used dried cranberries and soaked them in water for a while till they plumped up. Wont be as good but damn does it smell good. Also threw in some walnuts

    and the ratio for batter is PERFECT for my little 3 1/2 inch waffle iron two times, so four waffles altogether

  • January 14, 2013 at 5:05 pm: Meghan

    for those of you who have the same unfortunate gluten-intolerance as i, don’t fret! i made these with 1/3 cup each: brown rice flour, sorghum flour, and potato starch (any starch will do) in place of the wheat flour…and they turned out wonderfully! also used mashed banana instead of the applesauce as i didn’t have any on hand and i don’t grocery shop before noon. so yums. perfect for a rainy dreary day when all ya wanna do is eat a plate of maple covered blueberries and snuggle with you cats.

  • January 18, 2013 at 7:01 pm: Annie

    just did them with rasps instead of blueberries and they’re a STUNNER. thanks again for your inspiring recipes dear Isa <3 :)

  • January 19, 2013 at 6:12 pm: Tahoedos

    This came out great. Only modification I made was soaking tho oats in the almond milk for a bit before mixing…this is what I have done in a non vegan oatmeal pancakes. I also used a Belgian waffle maker, which produced about 2 waffles, so I will double next time for my family if 4, because the girls wanted more. Thanks for the great ideas.

  • January 31, 2013 at 12:25 am: Chelsea

    I actually just made these as pancakes (because I don’t have a waffle iron and probably wont for many years to come and I just couldn’t wait to try these)….They turned out wonderful! All you have to do is make them a bit more liquid-y and use a little less of the oats to get a better pancake mix instead of the heavy thick waffle mix. While cooking you also have to mind the berries a bit more…because they will leak juice onto the pan making it a little sticky…but if you watch it carefully (and remove the sticky juice), re-oil after every pancake, then they come out just fine! They were delicious!

  • February 13, 2013 at 5:44 pm: Andrea

    Any tips on making these oil free? would just adding 2 T more applesauce do the trick? I still have not figured out the secret of oil free waffles……

  • February 24, 2013 at 3:49 am: R. Napolitano

    The recipe was really great however every single on seperaeed and was a complete mess. I also had to scrape the so called waffles off the iron. I was thinking of buying another waffle iron but read other had the same problem. Is there any revisions of this recipe? Please advise.
    PS Already tried adding more flout

  • February 28, 2013 at 10:59 pm: maausi

    To all those who’ve had problems with their waffles separating – use enough oil, both in the batter and to grease the iron. Don’t overmix the dough. Let the dough rest a bit. When in doubt, add more flour (this made all the difference in the world for me… cup measurements, meh).
    Less baking powder might also help, as would letting your waffle iron get really properly hot before making the first waffle. I also push down the lid of my waffle iron while the waffles are cooking.
    I had to do some experimenting, the first time I made these they were a complete mess (tasted good though), the second time they turned out great (the gingerbread waffles were awesome, too).
    I hope this helps. :)

  • March 5, 2013 at 2:51 pm: JennO

    Seriously delicious. I made these for the second time and they just keep getting better. Love your site! Thank you for sharing your gift!

  • March 10, 2013 at 6:59 pm: AshYTim

    Yes! So filling and delicious. A great combo with the chewiness from the oatmeal and then the bursts of goodness from the blueberries. I love these heavy waffles. Thank you for the recipe!

  • April 9, 2013 at 1:26 am: KP

    I love these waffles! They’re so healthy but you can hardly tell! My non-vegan friends were clueless. They taste amazingly delicious! BTW, do you have any savory waffle recipes? Thanks!

  • April 25, 2013 at 12:58 pm: Connie Fletcher

    I’m soooo excited!! My freezer did, in fact, come with a forzen blueberry maker, even though it isn’t in the instruction booklet that came with the freezer…..OK…I’m cleaning out my freezer to make room for this year’s garden bounty…and found, much to my delight…a gallon bag of blueberries from last year!! Yippee…I get to make these!!! They are truly delish!!! Dinner’s done!!!! Thanks, Isa…you certainly make vegan eating so very much more delicious and easier!!!

  • April 26, 2013 at 2:46 pm: JennO

    My go-to love…today with chocolate chips…thanks SO very much!

  • May 2, 2013 at 12:26 am: Ann

    I love these! I made them with Pamela’s Artisan Flour to make them gluten free. I actually love them with almond butter and maple syrup instead of margarine. Oh, and thank you for using allspice instead of cinnamon. I am allergic, and it always depresses me when I see recipes with cinnamon and they look awesome. Thank you so much for this awesome recipe!

  • June 18, 2013 at 2:47 pm: JMorph

    These are THE MOST DELICIOUS waffles EVER!!

    I have made them as is and I have replaced the blueberries for chocolate chips, either way – there is no need for syrup!! Crunchy on the outside, tender on the inside. The perfect waffle!

    The first time I made these they did stick – bad. I had just used straight oil and the oil pretty much just dripped right off. Then I decided to buy a nonstick spray (the coconut oil one from Trader Joe’s), which is something I usually do not use, but it worked perfectly with these waffles and they did not stick at all!

    Thank you so much for this recipe! We have it weekly in my house!

  • September 2, 2013 at 2:07 pm: Joyce

    Made these this morning. My husband declared it a great recipe! My waffle iron did not cooperate and seems to hate blueberries (stupid $10 waffle iron….), but when I switched to a skillet and made pancakes with my double batch, success! IsaChandra, your name is pure gold in my house. I’m the only vegan here, but the rest of the fam loves you too! You saved them from boring vegan fare!

  • January 12, 2014 at 3:03 pm: Steph

    Wow! I cannot stop eating these. Thanks for making the switch from vegetarian to vegan a breeze.

  • March 1, 2014 at 4:57 pm: Samantha

    These are amazing! Thanks for the recipe

  • March 26, 2014 at 9:36 pm: Suzi

    Absolutely love these. Sometimes I use bannanas instead of blueberries, just for a change (cuz I make em so often)
    I would love the nutritional facts on these.

  • April 3, 2014 at 1:45 am: D McCallum

    Can buttermilk or regular milk be substituted for the almond milk?

  • April 6, 2014 at 8:42 pm: Connie Fletcher

    Isa..you remain the Vegan Queen……I just made these for the fourteen-hundredth time, only this time I substituted some 10% maple sap for 2/3 of the milk. Wowser….they are really good!!! I love your recipes!!!!!

  • May 18, 2014 at 9:14 pm: Savannah farris

    How many calories is in one of these waffles?

  • June 29, 2014 at 4:24 pm: Mary Beth

    Wonderful, wonderful! Just made them today, used multigrain flour (from costco), and fresh blueberries. Made 4 full size Belgian waffles, didn’t stick cause I used lots of spray, and they do take a long time to cook till brown. Also made a half sized one for me to finish off the batter. I scoff at the notion of leftovers! This recipe is a home run….even my 94 year old mom gobbled them up.

  • July 6, 2014 at 6:10 pm: :D

    We loved these waffles. Had a crispy exterior, very tasty, but IT IS A PAIN IN AN ASS TO COOK THESE WAFFLES unless you follow my comments based on my experience. Because the blueberries are plump and juicy, waffles may split during cooking and really stick to your waffles, even if your waffle iron is nonstick. I use regular frozen blueberries, but I will use frozen wild blueberries next time because it is less juicier.

    The waffle batter is quite thick. Spray the waffle iron with nonstick cooking spray. After placing the batter onto the hot waffle iron , do not try to spread the batter out to cover the entire surface. Just close the lid and let the batter spread on its own. This way you will not have a split waffle. I normally cook my waffles for 4 minutes, but these waffles will need extra time to avoid sticking. I cook my waffles for 6 mins.

    You may need to use a little force to open the lid of the waffle iron after 6 mins. of cooking, but it manages to open. I use a chopstick to pry the waffles out of the waffle iron because it is really snug in there. You will see some burnt blueberry juices left on the iron, but pick off the burnt pieces the best you can before cooking the next batch. Spray with additional nonstick cooking spray between batches.

    Because of the longer cooking time, this is why the waffles were so delicious. They had a crispy exterior with a lot of blueberries throughout with a hint of cinnamon…oh, I forgot to mention that I didn’t have allspice so I substituted with ground cinnamon and it worked out great.

  • July 26, 2014 at 4:20 pm: kari

    Can anyone help me? My waffles have a bitter taste. Why and what can I do?