Corn-Oat Waffles

Corn-Oat Waffles

(2 servings)    Printable Version
  • 1 and 1/2 cup rolled oats
  • 3/4 cup whole grain cornmeal
  • 2 cups cold water
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
Preheat waffle iron on medium setting.

Whiz the oats, cornmeal, water, honey, and salt in the blender until smooth. Pour about one cup of batter into preheated, oiled waffle iron, leaving a little space around the edges.

The batter may squish out to the edges when to top is closed. Bake 10 to 12 minutes without peeking.


These freeze well. Good topped with peanut butter and hot applesauce.

Mr Breakfast would like to thank goodforyou for this recipe.

Comments About This Recipe
What do you think of Corn-Oat Waffles?
Overall Average Rating = 3 (out of 5)
Based on 5 votes.


From Tastes Good
Rating (out of 5):  

The recipe tastes good. It didn't plump up like I would have excepted in the waffle iron and our iron didn't have a low enough temperature that we could cook it long enough. It probably needs flour and baking powder, possibly some eggs.

Comment submitted: 2/24/2019 (#20733)



From Jen
Rating (out of 5):  

Added an egg and decreased the liquid accordingly - these were fantastic!

Comment submitted: 2/18/2013 (#15200)



Official Member: Team BreakfastFrom villagehiker (Team Breakfast Member)
Rating (out of 5):  

If you want a taste that is good, healthy, stays with you all day and gives you energy, then this is the waffle for you. Very good.

Comment submitted: 1/31/2013 (#15122)



From ChrisM

Add a little coconut oil and a little applesauce to the recipe. Softens them up and reduces sticking.

Comment submitted: 6/26/2012 (#14084)



From Tena
Rating (out of 5):  

Tasted like I was eating cornbread instead of a tasty waffle.

Comment submitted: 3/15/2010 (#10063)



From retired36
Rating (out of 5):  

Taste was there but the batter stuck terribly. I had to add 2 cups of flour, two eggs and a table spoon of baking poder then move the whole project into the frying pan. So just use the multi grain recipe in the future.

Comment submitted: 2/23/2008 (#4691)





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