Oat Flour Waffles are a wholesome twist on the classic breakfast favorite.
They are sweet and hearty, and with a handful of ingredients, you can serve up these nutritious gluten-free waffles in just 25 minutes. They're simply amazing!
I love waffles because the possibilities of ingredients you can mix into a waffle batter are almost endless.
Like my buckwheat waffles and Almond Flour Chaffles, this oat flour waffle recipe is also gluten-free, but they are probably my favorite because every bite deliciously greets you with a warm yet subtle fruity filling.
They are made with oat flour and a winning combo of simple ingredients that create amazingly flavored homemade waffles sweet enough to enjoy as-is.
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Why You'll Love This Recipe
- Gluten and Dairy-Free: This is an amazing waffle recipe that also happens to be gluten and dairy-free.
- Made with whole-grain oat flour: They're so much more flavorful and filling than regular waffles.
- Customizable: It's easy to swap a few ingredients to tailor to your taste.
- Quick and Easy: These healthy oat waffles come together swiftly, or meal prep them for an on-the-go breakfast.
Ingredients
See the recipe card for full information on ingredients and quantities.
You only need a handful of key ingredients to make oat flour waffles. Here's what should be on your grocery list:
- Oat flour: Choose finely ground flour from gluten-free oats if you have a gluten intolerance. Use any extra flour to make oat flour pancakes or gluten-free baked cinnamon donuts.
- Cashew milk: Gives the waffles a creamy, rich texture.
- Fine coconut shreds: Add a tropical twist and texture.
- An egg (room temperature): Binds the ingredients and gives a fluffy texture to the waffles.
- Sugar-free jam: A natural sweetener that also adds a fruity hint. I usually go for apricot jam because the tropical flavors of the coconut shreds paired with apricots taste amazing. You can also use a sugar-free berry or Fig jam.
- Coconut sugar: Adds a bit of caramel-like sweetness that makes these healthy oat waffles so indulgent.
- Dark raisins: For a burst of sweetness and chewiness.
How To Make It
See the full recipe with measurements in the recipe card.
You only need to follow a few steps before your waffle maker transforms this batter into delicious oat flour waffles.
Step One (Picture 1 above) - In a large bowl, combine your dry ingredients. Stir and ensure that the raisins are well separated and don't clump together. If you have to, loosen them with your hands before stirring them in.
Step Two (Picture 2 above) - In a separate bowl, whisk together the wet ingredients: cashew milk, jam, and egg. The batter will take on slightly the color of the jam you use.
Step Three (Picture 3 above) - Mix the wet mixture with the dry ingredients until a smooth batter forms.
Step Four (Picture 4 above) - The batter will be a bit thicker than your usual waffle mix, and you might have to give it a notch with your fingers or a spoon to slide it onto the hot waffle iron.
Step Five (Picture 5 above) - Heat your waffle maker to high heat and drop ¼ cup of batter into the center of the waffle iron plates. Bake them until beautifully golden brown.
Substitutions & Variations
- Swap out the egg for a flax egg for a vegan version. This oat waffle recipe already contains no dairy or honey and can quickly become vegan-friendly by dropping the egg. But to ensure that you get a similar waffle texture and thickness, I suggest using the gluten-free, vegan egg replacer from Bob's Red Mill instead of a chia egg.
- For a different flavor, you can replace apricot jam with another sugar-free jam with berries or figs.
- If you don't have coconut sugar, use brown sugar instead.
- Instead of cashew milk, oat milk, flax milk, almond milk, or even coconut milk are great alternatives.
Serving Suggestion
These easy oat flour waffles are already deliciously sweet and taste great on their own. However, here are a few suggestions to pair them with:
- Fresh fruit is always a great waffle topping. My favorite is any kind of fresh berries.
- Add a drizzle of pure maple syrup, or top them off with my Rhubarb Compote or Instant Pot Apple Butter.
- During warmer days, pair them with your favorite Cold Brew Coffee Iced Latte.
- Add a touch of butter or melted coconut oil or a dollop of chocolate peanut butter.
- Make them part of a waffle board for brunch.
Recipe FAQs
Absolutely! Both homemade oat flour and store-bought oat flour work wonders for this recipe.
You can make your own by pulsing your (gluten-free) rolled oats in a food processor or high-speed blender for a few seconds.
If you plan to enjoy these waffles either the same day or the next, then wrap them in parchment paper and let them sit on the counter in an airtight container.
Otherwise, store the cooked waffles in the fridge if you want to enjoy them for the next 2 to 3 days.
For more extended storage, freeze them—I never do. This is such a simple and no-fuss healthy waffle recipe that I prefer to make a new fresh batch for the week.
If you opt to freeze waffles, I suggest first wrapping them individually with parchment or wax paper and then placing them in a freezer bag.
Reheat in a toaster oven to keep them crispy.
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Whether it's a weekend brunch or a weekday treat, these oat flour waffles are my favorite breakfast food. The best part is sharing with loved ones!
📖 Recipe
Sweet And Hearty Gluten-Free Oat Flour Waffles
Mariska RamondinoEquipment
Ingredients
- 1 ½ cups gluten-free oat flour 180 grams
- 1 cup unsweetened fine coconut shreds 70 grams
- 2 tablespoons coconut sugar
- 1 cup seedless dark raisins 125 grams
- 1 egg
- 1 cup cashew milk (225 ml) flax or oat milk for a nut-free version
- ⅔ cup unsweetened jam (190 grams) Use apricot, Fig or berry jam
Instructions
- Preheat your waffle maker and choose setting number 6 or 7 (high).
- Place the flour, coconut shreds, coconut sugar, and raisins in a large bowl. Stir until well combined and ensure no raisins clump together.1 ½ cups gluten-free oat flour, 1 cup unsweetened fine coconut shreds, 2 tablespoons coconut sugar, 1 cup seedless dark raisins
- In a separate bowl, beat the egg. Then stir in the milk and jam until all ingredients are well combined.1 egg, 1 cup cashew milk (225 ml), ⅔ cup unsweetened jam (190 grams)
- Combine the wet egg mixture with the dry ingredients. Stir until well combined, and you get a smooth batter with the raisins well divided.
- Let the batter sit for 5 minutes to thicken a little.
- When ready, coat the waffle plates with olive oil or coconut oil. Then drop ¼ cup of batter onto each waffle plate.
- Cook until the automatic light turns green, about 3 to 4 minutes. They should be golden brown. Use a fork to lift the waffles carefully out of the waffle iron. Place them on a plate or cooling rack to cool slightly while you make the rest of the waffles.
- Serve as-is or top with your favorite fruits, syrups, or nut butter.
Notes
- Swap out the egg for a flax egg for a vegan version. This oat waffle recipe already contains no dairy or honey and can quickly become vegan-friendly by dropping the egg. But to ensure that you get a similar waffle texture and thickness, I suggest using the gluten-free, vegan egg replacer from Bob's Red Mill instead of a chia egg.
- I love apricot jam for this recipe, but sugar-free jam with berries or figs can work as well.
- If you don't have coconut sugar, use brown sugar instead. Monk fruit can work as well.
- Instead of cashew milk, oat milk, flax milk, almond milk, or even coconut milk are great alternatives.
- Fresh fruit is always a great waffle topping. My favorite is any fresh berries.
- Add a drizzle of pure maple syrup, or top them off with my Rhubarb Compote or Instant Pot Apple Butter.
- Add a touch of butter or melted coconut oil or a dollop of chocolate peanut butter—delicious.
- Make them part of a waffle board for brunch.
- If you plan to enjoy these waffles either the same day or the next, then wrap them in parchment paper and let them sit on the counter in an airtight container.
- Otherwise, store the cooked waffles in the fridge if you want to enjoy them for the next 2 to 3 days.
- For more extended storage, freeze them—I never do. These are such simple and no-fuss healthy waffle recipes that I prefer to make a new fresh batch for the week. If you opt to freeze waffles, I suggest first wrapping them individually with parchment or wax paper and then placing them in a freezer bag.
- Reheat in a toaster oven to keep them crispy.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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