Chocolate chip oatmeal waffles are a sweet breakfast option for the weekend and the extras freeze great to have on hand for busy mornings!
My girls beach weekend was once again epic. So much fun was had. So much. Too much maybe. 😬
I’m sad it’s over, but was happy to get back to my little family yesterday. The munchkins are starting school this week and I wanted to make sure we’re all settled and ready. Cause it’s gonna be a big week. Which is where these chocolate chip oatmeal waffles come in.
As some of you know by now, I have a thing for chocolate for breakfast. I call it winning at adulting.
Sometimes it’s chocolate oatmeal (which is really pretty wholesome), sometimes it’s healthy chocolate chip muffins, sometimes it’s sweet potato toast with Nutella and sometimes it’s chocolate sauce drizzled over blueberries (which inspired my healthy blueberry cake).
Chocolate at breakfast = ready to face the day. That’s a fact.
So, tossing a few chocolate chips into our waffles on the weekend was a no brainer.
But I couldn’t stop there. I had to add some oats. Oatmeal is a staple in our house and we can’t seem to go more than 48 hours without some form of oatmeal in our bellies. (Check out all of my healthy oatmeal recipes to behold the full obsession.)
And I’m thrilled to be partnering with Bob’s Red Mill to bring you this chocolate chip oatmeal waffles recipe. Y’all know we are ALL about the oats around here — they are a whole grain and can be used in so many ways.
Bob’s Red Mill oats are also sourced and certified gluten-free, which is a nice bonus if you’re serving a crowd because it seems like there’s always at least one friend or family member who is gluten-free these days.
We make these for a special weekend treat and I freeze the extras to have for breakfast or snacks later in the week.
(Otherwise known as, I pop one in the toaster after the kids go to school in the morning so I can indulge in peace and quiet. 😂)
But you should keep yours on hand for crazy back-to-school mornings, which are now upon us.
Plus, these make a special morning meal, served with some milk and fresh fruit (strawberries are our favorite, but blueberries or banana slices would be fantastic as well) and that’s always a nice way to start the day and send the kids off.
Or you can turn them into an after-school treat or dessert by sprinkling them with some extra chocolate chips (they will melt if you add them when the waffles are hot from the oven or fresh from being reheated in the toaster). Even add some whipped cream. Or a spread of peanut butter or hazelnut spread.
Or go on and add all of the above toppings. We’re in a no judgement space here. 😉
And basically, you can’t go wrong with these waffles no matter the time of day.
Notes on these chocolate chip oatmeal waffles:
- The batter is very liquidy, but the waffles cook up just fine in my waffle iron. If yours don’t seem cooked through or crispy, cook for an extra minute.
- I make my own oat flour in a food processor. I always have rolled oats on hand (for overnight oatmeal jars, our morning 3-minute oatmeal and no-bake chocolate cookie balls) so I just add them to the food processor and grind until they are completely broken up. Bob’s Red Mill also sells oat flour though, if you’d like to buy it already ground up.
- The mini chocolate chips in the batter sink to the batter pretty quickly so be sure to dip down when you get your scoops to put in the waffle iron so each waffle has plenty of chocolate chips
- Waffles and maple syrup go together, but these are already pretty sweet, so taste and go sparingly.
I hope your back-to-school season goes smoothly. And if there’s a hiccup, chocolate for breakfast is always a good plan. 😉
P.S. Go grab this coupon to use for Bob’s Red Mill products.
P.P.S. This is the Breville waffle maker I own. Highly recommend. If it’s a bit too steep in price for you, this one is similar and gets good reviews and is more economical. And this one is the #1 best seller and also more affordable.
- 3/4 cup white whole wheat flour
- 3/4 cup oat flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated white sugar
- 1 large egg
- 1 1/2 cups milk (2%, 1%, skim or soy are fine)
- 1/2 cup plain Greek yogurt (I use non-fat)
- 1 teaspoon pure vanilla extract
- 3/4 cup mini chocolate chips
- Preheat your waffle iron.
- In a large bowl, combine flours, baking powder, salt and sugar. Mix well.
- Add egg, milk, Greek yogurt and vanilla to middle of bowl and stir to combine. Do not overmix. It’s OK to have a few lumps.
- Fold in the mini chocolate chips. Again, do not overmix.
- Pour mixture into waffle iron according to the directions and cook.
- Serve hot and enjoy!
To make your own oat flour, grind rolled oats in a food processor until they are completely broken down and resemble flour.
Extra waffles can be frozen and reheated in a toaster oven. (This helps them get a crusty edge again instead of being soft if reheated in the microwave.)
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 395mgCarbohydrates: 42gFiber: 4gSugar: 17gProtein: 10g
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