Oat Waffles with Rhubarb Ginger Compote

Oat Waffles with Rhubarb Ginger Compote

These Oat Waffles are a fun twist on my classic waffle recipe. They are light and airy but with a hearty texture and pair perfectly with my rhubarb ginger compote, a little yogurt and fresh strawberries.


Units Scale
  • 1 cup large flaked oats
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 large egg
  • 2 cups buttermilk (or sour milk)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. In a large bowl mix oats, flour, baking powder, and sugar together.
  2. In another bowl whisk together, egg, buttermilk, oil, and vanilla extract.
  3. Add dry ingredients to wet ingredients. Mix together and let rest for 10-15 minutes (this is to allow the oats to absorb the liquid).
  4. Meanwhile preheat your waffle iron.
  5. Once ready, add a large spoonful of batter spreading to cover the iron. Press iron down and cook waffles until brown and crisp.
  6. Keep waffles warm in the oven at 200˚F while you use up all the batter.
  7. Serve warm with rhubarb ginger compote.


You can keep leftover waffles in the fridge and reheat the next morning in the toaster.

These waffles need extra baking time in waffle iron, make sure they are nice and brown.


Keywords: Waffles, Oat Waffles, Rhubarb, Rhubarb Ginger Compte, Breakfast