Gluten Free Oat Waffles

3 gluten free waffles on a white plate with butter, berries and syrup

5 from 2 votes

These gluten-free oat waffles are light, crispy, and naturally sweetened! Made with simple ingredients, they’re a quick breakfast option, perfect for meal prep. They freeze and reheat beautifully—just pop them in the toaster for a fresh-from-the-waffle-iron taste. Enjoy them with butter, syrup, fresh fruit, or your favorite toppings!

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Prep Time15

Cook Time10

Total Time25

Servings: waffles

Author: Molly Thompson

INGREDIENTS

1 cup milk any kind (almond milk, cow's milk, coconut milk)
2 Tablespoons maple syrup
1/4 cup coconut oil melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups oat flour homemade or store bought, certified gluten-free oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

INSTRUCTIONS

In a large bowl, whisk together the wet ingredients until combined.
1 cup milk, 2 Tablespoons maple syrup, 1/4 cup coconut oil, 2 large eggs, 1 teaspoon pure vanilla extract
Add the dry ingredients and whisk until just combined. Do not overmix. Let the batter rest for 10-15 minutes to allow the oats to absorb the moisture and help the baking powder activate. Preheat the waffle iron (if yours has a dial, set it to medium-high, about 375°F).
2 1/4 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon sea salt
Spray the waffle maker with cooking spray and fill the waffle iron with batter to cover the center and most of the surface area of the bottom, leaving the edges clear so they spread but don't overflow. Close the lid and cook until the waffle iron light turns green, or until the waffles are deeply golden brown. Transfer to a plate to cool and repeat with remaining waffle batter.
Serve with butter, syrup, fresh fruit, or your favorite waffle toppings.

Notes

Dairy-free. Use a plant-based milk, like unsweetened almond milk, cashew milk, or oat milk.

Vegan. Swap the eggs for two flax eggs or use an egg replacement (like Bob's Red Mill egg replacement).

Blender Waffles. Add all of the ingredients to a high-speed blender and blend until smooth. Let the batter rest for 10 minutes before pouring into the waffle maker.

Homemade Oat Flour. Add 2 1/2 cups gluten-free rolled oats to the blender and blend until broken up into a flour texture. Follow steps to make the waffles or add everything to the blender instead.

To Store – Keep leftover waffles in an airtight container in the fridge for up to 4 days.

To Freeze – Place waffles in a freezer-safe bag, separating layers with parchment paper. Freeze for up to 3 months.

Reheating – Toast frozen waffles for 2-3 minutes or warm in a 350°F oven until crispy.

Nutrition

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