I love a weekend routine that sets up smooth breakfasts for the week. These whole grain waffles are exactly that: made once, frozen in layers, and ready to pop into the toaster on busy mornings. They’re sturdy, slightly nutty from whole wheat and oats, and crisp up beautifully when reheated.
This recipe is practical—simple steps, easy cleanup, and a plan for freezing that actually works. You don’t need special ingredients or techniques to make waffles that reheat like they were just made. A short rest for the batter and a hot waffle iron are the small tricks that make a big difference.
If you’re juggling school runs, work mornings, or just want a reliable brunch option, these waffles earn their place in a weekly routine. I’ll walk you through the exact ingredients, the method I use every time, what to watch for, and how to store them so they stay crisp and delicious.
What’s in the Bowl
Ingredients
- 2 1/2 cups white whole wheat flour or whole wheat pastry flour — the backbone for whole-grain texture and structure.
- 1/2 cup old fashioned oats — adds chew and helps the waffles hold together when frozen.
- 2 teaspoons baking powder — the leavening that gives lift and lightness.
- 1/2 teaspoon cinnamon — a warm note that pairs well with maple or fruit toppings.
- 1/2 teaspoon salt — balances sweetness and highlights grain flavor.
- 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk — keeps the batter light and dairy-free-friendly.
- 2 eggs — provide structure and help the waffles brown.
- 4 tablespoons melted butter — for richness and crisp edges.
- 2 tablespoons honey or brown sugar — sweetens and helps browning; choose honey for a cleaner flavor or brown sugar for molasses notes.
- 2 teaspoons vanilla extract — rounds out the flavor.
- fresh fruit, maple syrup, and whipped cream for serving — optional finishing touches to serve immediately.
Freezer Friendly Whole Grain Waffles: Step-by-Step Guide
- In a large mixing bowl whisk together 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk, 2 eggs, 4 tablespoons melted butter, 2 tablespoons honey or brown sugar, and 2 teaspoons vanilla extract until combined.
- Add 2 1/2 cups white whole wheat flour (or whole wheat pastry flour), 1/2 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Stir gently until just combined — it’s OK if the batter is a little lumpy. Do not overmix.
- Allow the batter to rest 5–10 minutes while you preheat your waffle iron to the setting you normally use.
- Cook the waffles according to your waffle iron’s directions, using the appropriate amount of batter for your iron. Cook until the waffles are golden and crisp.
- To serve immediately: transfer waffles to plates and top with fresh fruit, maple syrup, and whipped cream.
- To freeze: transfer cooked waffles to wire racks and cool completely. Line a baking sheet with parchment paper and place a single layer of cooled waffles on it. Cover that layer with another sheet of parchment and add another single layer of waffles. Repeat into as many layers as you need, then freeze the baking sheet for 2 hours, or until the waffles are solid.
- After freezing, transfer the frozen waffles to a freezer-safe bag, remove excess air, seal, and return to the freezer.
- To reheat from frozen: place waffles directly in a toaster and toast until warmed through and crisp.
What Makes This Recipe Special
These waffles balance whole-grain flavor with a tender interior and crisp exterior. The combination of white whole wheat flour and oats keeps the texture interesting without being dense. The short batter rest hydrates the flour and helps produce better lift without extra fuss. Finally, the freezing method—layered with parchment—prevents sticking and preserves the initial crispness so you can grab a waffle and toast it straight from the freezer.
Ingredient Swaps & Substitutions
Swaps let you adapt the recipe to what you have on hand, but keep in mind minor differences in texture and flavor.
- Almondmilk — swap with regular milk or another unsweetened plant milk one-for-one if you prefer a different flavor profile.
- Melted butter — can be swapped for melted coconut oil or a neutral vegetable oil if needed; expect a slightly different browning pattern.
- Honey or brown sugar — either works; use maple syrup in liquid form if you prefer, but reduce other liquids slightly if batter seems too loose.
- White whole wheat flour — whole wheat pastry flour is listed as an alternative in the recipe. If you use regular whole wheat, waffles will be heartier and may need a touch more liquid.
- Old fashioned oats — quick oats can work in a pinch, but texture will be softer.
Cook’s Kit
- Waffle iron — the recipe relies on your iron’s usual setting; a good nonstick grid helps release and crisp the waffles.
- Large mixing bowl and whisk — quick to combine wet ingredients and fold in dry ingredients.
- Measuring cups and spoons — accurate measures matter for texture.
- Wire racks — essential for cooling cooked waffles so steam doesn’t make them soggy.
- Baking sheet and parchment paper — for freezing single layers without sticking.
- Freezer-safe bags — remove excess air to avoid freezer burn.
- Toaster — reheats frozen waffles fast and gives them a crisp finish.
Avoid These Traps
- Overmixing the batter — it should be a little lumpy. Overmixing develops gluten and makes waffles tough.
- Skipping the rest — the 5–10 minute rest hydrates the flour and helps texture; don’t skip it entirely.
- Stacking hot waffles — never stack warm waffles; steam will soften them. Cool on wire racks first.
- Freezing without parchment layers — waffles will stick together and tear when you separate them later.
- Using a low heat on the waffle iron — if it’s not hot enough you won’t get crisp edges, and freezing won’t fix soggy waffles.
Dietary Customizations
Here are practical tweaks for common dietary needs. Make small tests so you can adjust texture and timing to your taste.
- Dairy-free — the recipe already uses Almond Breeze Unsweetened Original Almondmilk; use plant-based butter or oil if you want to avoid dairy completely.
- Lower sugar — use the minimum (2 tablespoons) and skip sweet toppings, relying on fruit for sweetness.
- Egg-free/vegan — replacing eggs will change structure. Try a commercial egg replacer or 2 tablespoons of ground flaxseed mixed with 6 tablespoons water (per egg) as an experiment; your waffles may be slightly less airy.
- Gluten-free — swapping in a 1:1 gluten-free flour blend can work, but texture will change and oats must be certified gluten-free.
Chef’s Notes
Measure flour by spooning it into the cup and leveling it off — scooping directly can compact flour and lead to dry batter. Aim for a batter that pours but is not runny; if it seems thick, add a splash of almond milk.
Butter vs. oil: butter helps with browning and flavor, but oil yields crisp edges faster. I use melted butter for flavor; if using oil, choose a neutral one so it doesn’t influence the waffle taste.
Batter consistency will vary slightly with different flours and oats. The short rest gives the oats time to soften and the flour to hydrate, improving texture without extra mixing.
Storage Pro Tips
Freezing
Cool waffles completely on wire racks to ensure steam escapes. Layer them between parchment sheets on a baking sheet so each waffle freezes individually. Freeze the sheet for at least 2 hours until solid—this prevents waffles from sticking together in the final bag.
Long-term storage
Once frozen solid, move waffles into a freezer-safe bag. Remove as much air as possible to avoid freezer burn and to keep waffles tasting fresh. Properly stored, they keep well for 2–3 months, though they’re best within the first month for peak texture.
Reheating
To reheat, put frozen waffles directly into a toaster and toast until hot and crisp. If you prefer an oven, arrange waffles on a baking sheet in a single layer and bake at 375°F (190°C) for about 8–12 minutes, flipping halfway, until crisp and warmed through.
Troubleshooting Q&A
Q: My waffles come out dense — what went wrong?
A: Likely overmixing or too much flour. Stir gently until just combined and keep the batter a little lumpy. Check your measuring technique for flour.
Q: They’re soggy after freezing and reheating.
A: Make sure waffles are cooled completely before freezing and that the toaster/oven is hot enough. If waffles were stacked while warm, steam will trap moisture and lead to sogginess.
Q: Waffles stick to the iron.
A: Ensure your iron is well preheated and lightly greased according to the manufacturer’s instructions. Nonstick surfaces with a light brush of oil or a quick spray work best for whole-grain batters.
Q: They’re not browning enough.
A: Try increasing the waffle iron heat slightly or cook a bit longer. The small amount of sugar helps browning; make sure your iron is fully preheated.
Final Thoughts
Make a double batch and freeze half: it’s the trick that saves weekday mornings. These waffles give you whole-grain nutrition, reliable reheating, and the flexibility to serve them simple or dressed up. Once you’ve frozen and toasted your first one from the bag, you’ll know why this method gets used again and again in my kitchen.
Freezer Friendly Whole Grain Waffles.
Ingredients
Ingredients
- 2 1/2 cupswhite whole wheat flour or whole wheat pastry flour
- 1/2 cupold fashioned oats
- 2 teaspoonsbaking powder
- 1/2 teaspooncinnamon
- 1/2 teaspoonsalt
- 1 1/2 cupsAlmond Breeze Unsweetened Original Almondmilk
- 2 eggs
- 4 tablespoonsmelted butter
- 2 tablespoonshoney or brown sugar
- 2 teaspoonsvanilla extract
- fresh fruit maple syrup, and whipped cream for serving
Instructions
Instructions
- In a large mixing bowl whisk together 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk, 2 eggs, 4 tablespoons melted butter, 2 tablespoons honey or brown sugar, and 2 teaspoons vanilla extract until combined.
- Add 2 1/2 cups white whole wheat flour (or whole wheat pastry flour), 1/2 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Stir gently until just combined — it’s OK if the batter is a little lumpy. Do not overmix.
- Allow the batter to rest 5–10 minutes while you preheat your waffle iron to the setting you normally use.
- Cook the waffles according to your waffle iron’s directions, using the appropriate amount of batter for your iron. Cook until the waffles are golden and crisp.
- To serve immediately: transfer waffles to plates and top with fresh fruit, maple syrup, and whipped cream.
- To freeze: transfer cooked waffles to wire racks and cool completely. Line a baking sheet with parchment paper and place a single layer of cooled waffles on it. Cover that layer with another sheet of parchment and add another single layer of waffles. Repeat into as many layers as you need, then freeze the baking sheet for 2 hours, or until the waffles are solid.
- After freezing, transfer the frozen waffles to a freezer-safe bag, remove excess air, seal, and return to the freezer.
- To reheat from frozen: place waffles directly in a toaster and toast until warmed through and crisp.
Equipment
- Mixing Bowl
- Whisk
- Waffle Iron
- Wire Rack
- Baking Sheet
- Parchment Paper
- Toaster
Notes
7. After freezing, transfer the frozen waffles to a freezer-safe bag, remove excess air, seal, and return to the freezer.
