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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.

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Oat Waffles with Rhubarb Ginger Compote

Brunch is my favourite meal of the day; from city restaurant hopping, to cottage cooking I’m always  exploring new spots and new dishes to cook for brunch. At this time of year I try and get up north to the cottage as much as possible and I’m always inspired by the fresh local produce to cook and bake. I love the simplicity of local ingredients to make fresh, easygoing meals for friends and family.

With rhubarb in full swing I’ve been having fun playing around in the kitchen and came up with this sour, spicy, yet sweet rhubarb ginger compote. I wanted to pair the compote with waffles but was craving something a little different. I decided on oat waffles! They are still light and airy but with a hearty texture. And they pair perfectly with my compote, a little yogurt and fresh strawberries. It’s the sweetest cottage brunch served with local bacon and heck, an egg or two! I can’t wait to serve this new version of my waffles to friends at the cottage!

Oat Waffles with Rhubarb Ginger Compote


  • Large flaked oats
  • All-purpose flour
  • Baking powder
  • Granulated sugar
  • Egg
  • Buttermilk (or sour milk)
  • Vegetable oil
  • Pure vanilla extract
  • Rhubarb ginger compote
Oat Waffles with Rhubarb Ginger Compote

Oat Waffle Tip

Make sure the waffles are good and browned on both sides before removing from the waffle iron. Since the oats stay put in the batter it needs to be baked a little longer than original waffles or they will be a little mushy on the inside!

Oat Waffles with Rhubarb Ginger Compote

How To Make Oat Waffles

Step One: Make your batter; add dry ingredients to one bowl and wet ingredients to another bowl. Add dry ingredients to wet ingredient and mix just until combined. Let the batter rest for approx. 10-15 minutes.

Step Two: Meanwhile heat your waffle iron. Spoon batter into a hot waffle iron and bake until browned and crisp. Top waffles with rhubarb ginger compote and yogurt.

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.

  • Author: Alie Romano
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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


  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. Serve warm with rhubarb ginger compote.
  7. Keep waffles warm in the oven at 200˚F while you use up all the batter.


Enjoy oat waffles immediately for the best taste and texture. You can also top them with fresh fruits, maple syrup, nut butter, or any other toppings you prefer.

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

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


  • Serving Size: 1 waffle
  • Calories: 176
  • Sugar: 3.3g
  • Sodium: 51mg
  • Fat: 7.6g
  • Saturated Fat: 1.7g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 22.1g
  • Fiber: 1.4g
  • Protein: 5g
  • Cholesterol: 17mg

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

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie


Can I use steel cut oats in my oat waffles?

No, avoid using steel-cut oats as they are too coarse and won’t give you the desired texture.

Can I use quick oats instead of old-fashioned oats for oat waffles?

Yes, quick oats are oats that have been pre-cooked and then rolled thinner than old-fashioned oats, resulting in a finer texture. They will absorb moisture more quickly so the waffle batter may have a slightly smoother consistency. The overall texture may be less hearty than with large or old-fashioned oats.

How do I reheat frozen homemade waffles?

Simply pop the frozen waffle into the toaster. You can use the ‘frozen’ setting on the toaster at first and then toast as regular.

You may also like:

Apple Cinnamon Waffles

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