Pumpkin Oatmeal Waffles

Why You’ll Love This Recipe

These waffles strike the perfect balance between indulgent and nourishing. The oats provide fiber and texture, while the pumpkin adds moisture and subtle sweetness. Spiced with cinnamon and nutmeg, each bite tastes like fall in waffle form. Plus, they’re easy to make in a blender and freezer-friendly for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats
• Pumpkin purée (not pumpkin pie filling)
• Eggs
• Milk (dairy or plant-based)
• Maple syrup or brown sugar
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Vanilla extract
• Salt
• Coconut oil or melted butter (optional for crispness)
• Optional toppings: maple syrup, yogurt, nut butter, chopped pecans, or fresh fruit

Directions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a blender, combine oats, pumpkin purée, eggs, milk, maple syrup, baking powder, spices, vanilla, salt, and coconut oil (if using).
3. Blend until smooth and let the batter sit for 5 minutes to thicken slightly.
4. Lightly grease the waffle iron with oil or nonstick spray.
5. Pour the batter into the waffle iron and cook until golden brown and crisp, usually 3–5 minutes per waffle, depending on your machine.
6. Carefully remove and repeat with remaining batter.
7. Serve warm with your favorite toppings.

Servings and timing

This recipe makes about 4 large waffles.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Vegan: Replace eggs with flax eggs and use plant-based milk.
• Gluten-Free: Use certified gluten-free oats.
• Extra Protein: Add a scoop of protein powder or Greek yogurt to the batter.
• Spiced Up: Add ground ginger or cloves for a stronger spice profile.
• Mini Waffles: Make smaller waffles for freezing or lunchbox-friendly portions.

Storage/Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 4 days.
Freeze waffles individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat in a toaster or toaster oven for crisp edges, or warm in the microwave for a softer texture.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices—use plain pumpkin purée for best results.

Can I use quick oats?

Yes, though rolled oats provide better texture and structure.

Can I make the batter ahead of time?

It’s best to blend fresh, but you can refrigerate the batter for up to 12 hours. Stir before using.

Are these waffles sweet?

They’re lightly sweetened, perfect for topping with syrup or fruit. Add more maple syrup to the batter for sweeter waffles.

What waffle maker works best?

Any standard or Belgian waffle maker will work—just follow your model’s instructions.

Can I double the recipe?

Absolutely! These waffles are great for meal prep and freezing.

Do I need to soak the oats?

No, blending them with liquid is enough to soften them for a smooth batter.

How do I get them crispy?

Use a little oil in the batter and don’t overcrowd the waffle iron. Let waffles sit on a wire rack to stay crisp.

Are these good for kids?

Yes! They’re kid-friendly and a great way to sneak in pumpkin and oats.

What toppings go well with these waffles?

Try maple syrup, nut butter, sliced bananas, chopped nuts, or a dollop of Greek yogurt.

Conclusion

Pumpkin Oatmeal Waffles are a warm, nourishing, and flavor-packed way to start your day. Easy to make, freezer-friendly, and full of fall spice, they’re the perfect blend of healthy and delicious. Whether you’re serving them fresh off the waffle iron or reheating for a quick breakfast, these waffles are sure to become a seasonal favorite.

Pumpkin Oatmeal Waffles

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Pumpkin Oatmeal Waffles are crispy on the outside, fluffy on the inside, and filled with cozy fall flavors. Made with oats, real pumpkin, and warm spices, they’re a hearty and wholesome breakfast you can enjoy fresh or freeze for later.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 large waffles
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: American

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup pumpkin purée (not pie filling)
• 2 large eggs
• 3/4 cup milk (dairy or non-dairy)
• 2–3 tbsp maple syrup or brown sugar
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp melted coconut oil or butter (optional, for crispiness)
• Optional toppings: maple syrup, nut butter, yogurt, chopped nuts, fresh fruit

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Instructions

1. Preheat waffle iron according to manufacturer’s directions.
2. In a blender, combine oats, pumpkin purée, eggs, milk, sweetener, baking powder, cinnamon, nutmeg, vanilla, salt, and oil (if using).
3. Blend until smooth. Let batter rest for 5 minutes to thicken.
4. Grease the waffle iron with nonstick spray or oil.
5. Pour batter into waffle iron and cook for 3–5 minutes, or until golden brown and crisp.
6. Remove carefully and repeat with remaining batter.
7. Serve warm with desired toppings.

Notes

• Letting the batter rest helps the oats absorb moisture and thicken.
• Use certified gluten-free oats for a gluten-free version.
• Store leftovers in the fridge or freezer and reheat in a toaster for crispiness.

Nutrition

• Serving Size: 1 waffle
• Calories: 240
• Sugar: 6g
• Sodium: 270mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 55mg