Apple Oatmeal Blender Waffles topped with fresh berries, slices of apple on white plates.

Apple Oatmeal Blender Waffles

Fuel your day with Apple Oatmeal Blender Waffles! This healthy waffle recipe whips up in the blender for less mess, plus it’s vegan and gluten-free!

Apple Oatmeal Blender Waffles topped with fresh berries, slices of apple on white plates.
Apple Oatmeal Blender Waffles

Fuel your day with Apple Oatmeal Blender Waffles! This healthy waffle recipe whips up in the blender for less mess, plus it’s vegan and gluten-free!

Apple Oatmeal Blender Waffles with syrup and fresh fruit.

It may not be the weekend, but I’ve been counting down since, well, Sunday night. It’s just one of those weeks!

I was in SF all day on Tuesday for the first of three video shoots (more on that soon!), and I easily forget how exhausting it is to be in front of a camera all day. It sounds easy and maybe even glam, but it’s real work, I tell you! And this weekend won’t be what I call relaxing, since I’ll be surrounded by 5000 musical theatre kids from Friday to Sunday.

But I am definitely eager to step away and enjoy my time away, even if it means I won’t be able to indulge in weekend brunch.

Fresh raspberries and blueberries for Apple Oatmeal Blender Waffles.

Ah, brunch! Weekends are for pancakes and waffles, and lately, the kids have been requesting more waffles. While I’m happy to oblige, there’s a little nagging part of me that wants to indulge while keeping it wholesome and healthy.

I’ve been turning to these Apple Oatmeal Blender Waffles lately, which, to me, is the perfect compromise. It’s as good as having your morning oats in waffle form, and full of hearty fiber and protein, and sweetened just enough with applesauce. I can eat it before a spin class and feel fueled up, and my kids get their waffle fix — everyone wins!

Ingredients for Apple Oatmeal Blender Waffles in a blender.

The best part of this easy blender waffle recipe is that I don’t have to dirty up multiple bowls. Normally I’m whipping up egg whites separately and folding them in for the ultimate loft — and cleaning up many bowls in the process. But this simplifies things. All the ingredients go into the blender at once. Press the button and the blender does the work. The batter is great in that I don’t even have to spray my waffle iron; it releases perfectly, so I’m not fussing over cleaning its nooks and crannies after.

So why wait till the weekend? This waffle is weekday ready…which is perfect for me since I won’t be getting my weekend!

Apple Oatmeal Blender Waffles on a rack.

Oh and one last thing. These waffles freeze beautifully! Just another reason to love them — with some in the freezer, we can have hearty waffles any day and every day!

Apple Oatmeal Blender Waffles  on a white plate with fresh berries and apples.

More Waffle Recipes to Start the Morning

Apple Stuffed Belgian Waffles
Banana-Pecan Oat Waffles from Vanilla and Bean
Chocolate Zucchini Belgian Waffles
Quick Brioche Waffles from Foolproof Living
Mashed Potato and Stuffing Waffles
Corn Flour Waffles with Whipped Honey Ghee and Berries from Bojon Gourmet

Apple Oatmeal Blender Waffles

Fuel your day with Apple Oatmeal Blender Waffles! This healthy waffle recipe whips up in the blender for less mess, plus it's vegan and gluten-free!
Apple Oatmeal Blender Waffles topped with fresh berries, slices of apple on white plates.
Print This Pin This
3 from 2 votes
Course Breakfast, Brunch
Cuisine American, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 waffles
Calories 155kcal


  • 2 cups rolled oats old-fashioned, not quick oats
  • 1 1/4 cups almond milk
  • 1 tablespoon distilled vinegar
  • 1/2 cup applesauce
  • 1/2 cup almond slices
  • 2 tablespoons granulated sugar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Kosher salt


  • Place the oats, almond milk, vinegar, applesauce, almonds, sugar, vanilla, cinnamon, baking powder, baking soda, and salt in the jar of a blender. Blend until smooth, scraping down the sides of the blender jar once or twice.
  • Let the mixture sit for about 10 minutes to allow the oats to fully absorb the liquid.
  • While the batter sits, preheat your waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
  • Give the batter one quick pulse in the blender. Drop 1/3 cup of the batter into your waffle maker and cook for about 3 minutes, 15 seconds. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with maple syrup and fresh fruit, or whatever toppings your heart desires.


Adapted from my Oatmeal Pancakes and Banana Pecan Oat Waffles from Vanilla and Bean.


Serving: 1waffle | Calories: 155kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Sodium: 194mg | Potassium: 198mg | Fiber: 3g | Sugar: 5g | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 1.3mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Brad

    1 star
    I followed this recipe however was skeptical as it does not have a fat to help the waffles crisp and release from the waffle iron. The recipe did not work. The batter was extremely thick, almost like a muffin batter. The waffles burnt and split, sticking to the waffle iron. I lowered the temp on my iron and they still stuck and split. I then tried adding melted butter but the batter didn’t thin out enough and still stuck. Added more milk and still stuck. Tossed the batter, made buttermilk waffles and put applesauce on them instead.

    Traditional recipes typically have equal parts milk and flour so I’m assuming this could be part of the problem.

  2. Erica

    Hi. I just came across this recipe when searching for a waffle made with oats and applesauce. I’m curious why you use 3 tablespoons of vinegar? I’m familiar with making a buttermilk substitute with milk and vinegar but 3 tablespoons seems like a lot – like it would affect the flavor and the acid/base balance?

    • Liren Baker

      Hi Erica, I’m so glad you asked this question, because I’m realizing that this was a typo when the post was recently updated. It should have been 3 teaspoons (I’ve simplified to the equivalent 1 tablespoon). And you’re correct, it’s essentially a buttermilk substitute. Thank you again for catching this and bringing it to my attention, I appreciate it so much!

  3. Teresa Davila

    5 stars
    Hi! I made this most wonderful and delicious waffle recipe. It will be a staple in my home. My husband said it is his favorite waffle. The only changes I made was adding clove spice, truvia sugar, and instead of halve almonds I used whole almonds. Loved the nutty texture it gives. Thank You Liren!

  4. April Lee

    Hi Liren! Ah, okay, didn’t realize almonds act as a binding agent, totally my blunder! In that case, would almond flour or almond meal work in place of the sliced almonds? And if so, would it be a straight 1:1 substitute (i.e. 1/2 cup almond flour/meal instead of 1/2 cup sliced almonds?)

    • Liren Baker

      Hi April! Almond meal should work. I haven’t tested it, but you may want to add an extra tablespoon or two of almond meal to the 1/2 cup. Really check the consistency of your batter after letting it sit and add a touch more if necessary. Please let me know how it works out for you!

      • April Lee

        Hi again Liren! I tried this recipe again over the past weekend following your recipe exactly (i.e. using sliced almonds and letting the batter sit) and I’m sad to say the batter still kinda fell apart when I opened my waffle maker :( I’m not sure what I’m doing wrong, but I ended up adding an egg to the batter and that make it hold together much better (and bonus – extra protein!). I think Michelle down below had the same experience and also added in an egg to help the batter hold together. I agree with her though – the waffles were DELICIOUS and the flavours were bang on! Even my husband (who tends to wrinkle his nose at non-white flour waffles/pancakes) went for seconds (…and thirds) :)

      • Liren Baker

        Hi April, thanks for the update! I will be making these again this week — I usually have luck on my end with the recipe, but want to understand how this might be happening! I would think that using some mashed banana could also work as a binder. Either way, I’m so glad the egg worked (it’s great for those who can eat them!) and that your husband had thirds!!!

  5. April Lee

    Hi! So I tried making this on the weekend and it didn’t work :( When I opened my waffle iron after the timer went off, the batter was still wet. I closed the waffle iron to let it cook some more but the batter never cooked all the way through so I ended up with having semi cooked batter sticking to both sides of the iron, but with wet batter still sitting there. I had to omit the sliced almonds from the batter because I didn’t have any on hand – do you have to have those in the batter? (Does it act as a binding agent?) Any thoughts on what (else) could’ve gone wrong?

    • Liren Baker

      Hi April, I’m sorry to hear this! The almonds, when ground, do act as a binder so this is certainly most likely why the batter did not hold. Without any eggs, we need a binding agent. Other nuts can be used in place of almonds, such as pecans. And while I haven’t tested it, I would think that nut butter would work as a substitute if you do not have any nuts in the pantry. There also could be some variation with waffle iron heat, and maybe more time could have made a difference, but I do think it was the almond omission. I hope this helps!

      • Michelle

        I had the same issue with the waffle splitting no matter how careful I was, even though I used almonds. Next time I will put in an egg. I will say that even though I had to put the two halves of my waffle back together, these were DELICIOUS and did not need any additional topping.

      • Liren Baker

        Hi Michelle! I’m sorry to hear about the splitting issue and I’m going to make them again this week. I usually don’t have a problem with the waffles, but want to understand what might be happening in your kitchen. And extra binder like an egg (if you’re able to eat them) or mashed bananas can help, but I’m glad that they were delicious!

Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.