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 that tastes like a treat, you taste the warming cinnamon and maple while oatmeal sneakily make up the base.
Oatmeal is a staple in our house- from using it to make snack bars to baking with oat flour and a bowl of oatmeal, this inexpensive whole grain is a good source of fiber, protein and antioxidants. Plus it is delicious!
With so many great ways to use it, it would be hard for me to pick a favorite but these flourless oat waffles are definitely a front runner (as are oat flour brownies).
As delicious as any waffle recipe I have ever tried, 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).
Plus, if you use gluten free oats, these waffles are naturally gluten free. (As are these blender oatmeal pancakes).
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.
- Rolled Oats- Large flake or quick oats will work- use certified gluten free if needed. You can also use oat flour. You need 66 g, which is about ½ cup lightly packed, in place of ⅔ cup of oatmeal (or make these oat flour waffles).
- Maple Syrup- You can substitute with another sweetener of choice such as honey, agave, coconut sugar or brown sugar (see this post on maple syrup substitutes). Or you can leave the sweetener out completely.
- Melted Coconut Oil - This recipe also works with melted butter (which adds great flavor) or a mild avocado oil.
- Water- You can also use your milk of choice (dairy or dairy-free).
- Vanilla Extract
- Baking Powder- Be sure to use baking powder, not soda. This is an important ingredient for producing fluffy waffles.
- Sea Salt- Table or kosher salt will work as well.
- Cinnamon- Adds some nice warmth to the waffles! Feel free to leave it out or double it. (And if you love cinnamon- try these oat flour snickerdoodles!).
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 3-5 minutes (as per your waffle iron's directions) until lightly golden.
Leftovers and Storage
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 3-5 minutes until lightly toasted and heated through. Alternatively, you can warm them in the microwave.
Make it Your Own
- Blueberry Oatmeal Waffles- After the batter has been blended, fold in 1 cup of fresh or frozen blueberries.
- Savory Oat Waffles- Omit the maple syrup, cinnamon and vanilla. Top with savoury breakfast toppings such as bacon, cheese, eggs and chives.
- Honey Cinnamon Oatmeal Waffles- Use honey in place of the maple syrup. Double the cinnamon if desired.
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 3-5 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. (I use this same technique to keep apple oatmeal pancakes warm too).
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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 Flour Pancakes
- 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
- 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).