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.
- Melted Coconut Oil - This recipe also works with melted butter or a mild avocado oil.
- 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.
- 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.
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.
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 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.
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
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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
- 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).
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