Crispy exterior, light and fluffy interior, pockets for butter and maple syrup- these flourless oat waffles are everything a waffle should be.
A wholesome breakfast disguised as a treat, you taste the warming cinnamon and maple while oats sneakily make up the base.
They are hearty enough to keep you full all morning, easy enough to make on a weekday (they mix together entirely in a blender, just like these Banana Oat Pancakes!) and scalable to make as few as two waffles (but easily doubled, tripled or more).
So although waffles are often something reserved for a more special weekend brunch, I think you could rationalize having these any time!
Breakfast, supper, a mid day snack. No one's judging.
The Ingredients
- Water
- Melted Coconut Oil - This recipe also works with melted butter or a mild avocado oil.
- Egg
- Maple Syrup- You can substitute with another sweetener of choice such as honey, agave, coconut sugar or brown sugar. Or you can leave the sweetener out completely.
- Vanilla
- Rolled Oats- Large flake or quick oats will work. You can also use oat flour. You need 66 g, which is about ½ cup lightly packed, in place of ⅔ cup of rolled oats.
- Baking Powder- Be sure to use baking powder, not soda. This is an important ingredient for producing fluffy waffles.
- Sea Salt
- Cinnamon- Adds some nice warmth to the waffles! Feel free to leave it out or double it.
The Method
1. Blend. Place all of the ingredients into a blender and blend on high until smooth.
2. Sit. Let the batter rest for 10 minutes to allow the oats to soften and absorb some of the moisture. Preheat a waffle iron.
3. Cook. Scoop ¼ - ½ cup of batter into a waffle iron and cook for 2-5 minutes (as per your waffle iron's directions) until lightly golden.
4. Serve.
Leftovers
To Store: Cool leftover waffles on a wire rack and then store in an airtight container for up to 4 days or freeze for up to 3 months.
To Reheat: Reheat in a toaster or toaster oven for 2-5 minutes until lightly toasted and heated through. Alternatively, you can warm them in the microwave.
Make it Your Own
- Blueberry Oat Waffles- After the batter has been blended, fold in 1 cup of fresh or frozen blueberries.
- Savoury Oat Waffles- Omit the maple syrup, cinnamon and vanilla. Top with savoury breakfast toppings such as bacon, cheese, eggs and chives.
- Honey Cinnamon Oat Waffles- Use honey in place of the maple syrup. Double the cinnamon if desired.
Serving Ideas
Enjoy these Flourless Oat Waffles with your favourite toppings! Some ideas:
- Butter and Maple Syrup (classic and delicious!)
- Sautéed Apples (See the directions from these Apple Cinnamon Pancakes)
- Almond Butter or Peanut Butter
- Fresh Berries
- Whipped Cream
- Or try one of these 23 Delicious Healthier Toppings for Pancakes or Waffles
Absolutely! These waffles are great to make ahead for a wholesome breakfast on a busy day. Allow leftover waffles to cool completely on a wire rack, then freeze in an airtight container. Freeze either in a single layer or space apart with wax or parchment paper or with a silicone mat. To reheat, pop the frozen waffles in the toaster or a toaster oven for 2-5 minutes until heated through and lightly crisp on the outside. If you don't care about them being crisp, you can also reheat them in the microwave.
Keep cooked waffles on a cooling rack on top of a baking sheet and place in the oven preheated to 200 F. Continue to add cooked waffles to the sheet until ready to serve. Add question
Dietary Notes
If you have dietary restrictions, be sure to check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free - If you use coconut oil in place of butter.
- Gluten Free - If you use certified GF oats.
- Nut Free
- Vegetarian
And if you liked this recipe...
...you might also like:
- Apple Cinnamon Oatmeal Pancakes
- Flourless Oatmeal Cookie Bars
- Honey Oat Bread
- Sweet Potato and Russet Hash with Eggs
Oat Waffles
Ingredients
- ⅔ cup rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅛ teaspoon cinnamon
- ⅜ cup water
- 2 tablespoon melted coconut oil
- 1 egg
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
Instructions
- Place all of the ingredients in a blender and blend until smooth.
- Allow to sit in the blender for 10 minutes and preheat a waffle iron.
- Spoon ¼-1/3 cup of batter onto heated waffle iron and cook until lightly browned and crisp (2-5 minutes).
- Enjoy!
Notes
Nutrition
More Breakfast recipes!
Sandy
The recipe was easy to follow and the waffles were very delicious fluffy and light . Dale and I ate everything , next time we will double the recipe so we can have some leftovers 😋
Shelby
These came out so fluffy inside, a huge hit with my kids!
Janessa
I'm glad you enjoyed this recipe, Shelby! Thank you for leaving this kind review.
Megan
Love the easy blender batter, using rolled oats instead of flour and the fluffy light outcome. Thank you for a nice easy everyday waffle recipe that's healthy.
Janessa
Thank you for this kind review, Megan! I'm so glad you liked them.
Jennifer
Yum, so delicious! I made an extra batch to freeze!
Janessa
I'm glad you enjoyed this recipe, Jennifer! Thank you for your kind review.
ChihYu
Yum! So easy to make in the blender! Love the oats - these waffles are light yet filling!
Janessa
I'm so glad that you liked them, ChihYu! Thank you for your kind review.
Donny
Thank you so much for the savory option! Savory waffles are so underrated and make a great dinner. And these were so easy to make!
Janessa
Thank you for your kind review, Donny! I'm happy you enjoyed them.
Anjali
These waffles turned out fluffy on the inside and crispy on the outside, and no one could tell they were gluten free! I loved how healthy they were too!
Janessa
I'm glad you enjoyed this recipe, Anjali!
Amanda Wren-Grimwood
What a great idea to use oats for a filling breakfast. My kids loved these.
Janessa
I'm glad you all enjoyed these waffles!
Ieva
Delicious waffles with a lovely texture! We skipped the maple syrup and vanilla, but kept the cinnamon and served these with bacon! Yum!
Janessa
I'm glad you liked these waffles, Ieva!
Charla
Brilliant, I can make these instead of my usual sweet potato waffles, thank you!
Janessa
Thank you for your kind review, Charla!
Ava M.
Now, talk about easy, fast, AND nutritious breakfast for busy mornings 🙂 I am thinking in taking your advice and make savory waffles for brunch or dinner! Thank you for the recipe.
Janessa
Thank you for your kind review, Ava!
Jen
We loved this recipe! The only way I like waffles is crispy and these nailed it. Healthy and super delicious. Thanks!
Janessa
Thank you for your kind review, Jen! I'm glad you liked these waffles!