Blueberry Oat Whole Wheat Waffles

Blueberry Oat Whole Wheat Waffles with Warm Blueberries and Sour Cream


  • 2 cups old-fashioned oats
  • 1 cup whole wheat flour
  • 1 cup unsweetened almond milk
  • 4 eggs
  • 1/4 cup light brown sugar, honey or other sweetener
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of kosher salt
  • 1 cup blueberries


  • 2 cups frozen blueberries
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon honey

Note: With no oil or butter in the batter, these waffles are a little on the dry side, but I wanted to avoid drenching them with oil, butter and syrup.  The leftovers are fantastic frozen, then toasted and spread with natural peanut butter.  If you like, you can add some melted butter, vegetable oil or coconut oil for a more moist waffle; you may need to decrease the milk a little if you do.

In a blender, combine all of the waffle batter ingredients, except the blueberries.  Blend until smooth.  Pour into a bowl and stir in the blueberries.

Heat your waffle iron, spray with non-stick spray and cook the waffles, using about 1/2 - 2/3 cup batter for each waffle, although this will depend on the size of your waffle iron.

Meanwhile, place two cups frozen blueberries in a bowl and microwave for 30-45 seconds to warm them up.  Stir in the sour cream and honey.  Serve on top of the waffles.

These are hearty, and one waffle is very filling.  Freeze leftovers in individual zip-lock bags, and toast the frozen waffles for breakfast later.

Yields about 8 waffles.

Recipe from Curly Girl Kitchen