Breakfast
Oat Waffles
Soft waffles made from fine rolled oats, stirred into a smooth batter and baked pale golden. Milk or oat drink, an egg and a little rapeseed oil keep them tender. They taste best warm, with a little mild apple sauce if you like.
- Vegetarian
- Lactose-free option
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 150 g fine rolled oats
- 200 ml milk or oat drink
- 1 egg
- 1 tbsp rapeseed oil
- 1 tsp baking powder
- 1 pinch salt
Method
- Whisk the oats with milk, egg, oil, baking powder and salt into a smooth batter.
- Let the batter rest for 5 minutes.
- Lightly grease the waffle iron and bake the waffles pale golden, without heavy browning.
- Serve warm, with a little mild apple sauce if you like.
Why this recipe is gentle
The waffles are baked only pale, without heavy browning. The batter uses just a little rapeseed oil and is seasoned mildly with a pinch of salt, with no onion, citrus or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Fat level, portion size and personal triggers decide how well the waffles sit with you.
- Let the batter rest briefly so the waffles turn out evenly soft.
- Using milk or oat drink lets you adapt the recipe to your own tolerance.
