Oat flour waffles that are naturally gluten free and dairy free but you’d never guess it by how delicious they are! They’re crisp yet soft on the inside and perfect for a weekend brunch. Plus, they reheat great for quick weekday breakfasts throughout the week.
Waffles are a classic breakfast recipe staple. From the pour your own waffle bar at dingy hotels to fine dining brunch buffet, they are always there. So what happens when you’re still craving carbs but looking for a gluten free breakfast option? Well, you can work your way through the bevy of unimpressive gluten-free waffle mixes on the market or make your own!
They aren’t just for gluten free people though. I’ve made this recipe dozens of times and have served them to guests that raved over them without even knowing they were gluten free. This waffle recipe uses a blend of both oat and almond flour for the perfect, fluffy texture but they taste great with just oat flour on it’s own too. If you’re looking for more oat flour recipes, definitely check out my oat flour chocolate chip cookies! They’re always a hit.
Normal waffles leave you hungry an hour later, but these waffles are FILLING. This recipe is freezer friendly too, and you can reheat them in the toaster for a quick breakfast.
Ingredients
The primary ingredient in this recipe is oat flour (or make your own from blending oats). Mixing it with Almond flour creates a better texture than either flour types do on their own but you can just use oat flour and skip the almond flour if you prefer! See the image below or the full recipe card for a full ingredient list.
Are Oats Gluten Free?
Are oats gluten free? They naturally are, but oats typically get contaminated through being produced in factories that also process glutenous flours. If you want to ensure your oats are gluten free, make sure to buy oats that are labeled as gluten free certified.
How to Make Oat Flour Waffles
- Turn on your waffle maker.
- Mix the dry ingredients together. If you don’t have oat flour, this means blending the oats! I have a guide on how to create your own oat flour but it’s basically just blending up some oats in a food processor or blender.
- Add the wet ingredients to the dry and mix. Let the batter sit for about 8 minutes to allow the oat flour to soak up the liquid.
- Spray the waffle maker with cooking spray.
- Pour the batter in and close the lid and cook until golden and crispy.
- Remove the waffle and repeat until the batter is all used up. Enjoy!
Recipe Batter Tip
The trick with oat flour waffles is letting the mixture sit for 7-8 minutes to absorb the liquid. Don’t let it sit longer than 10 minutes though or it may get too thick by the time you make it to pouring the last waffle.
The batter will be thicker than your standard waffle batter and you don’t need to add extra liquid. If it gets too thick to pour at the end though, you can add a *tiny* splash of water or almond milk to thin it out just enough to pour.
Storing and reheating
If you make these oat flour waffles on the weekend, you can easily reheat throughout the week for breakfast in either the toaster oven or microwave. You can even freeze them for up to three months to preserve them even longer.
Store in the refrigerator for up to 3 or 4 days in an airtight container or on the counter for 2 days. To reheat, separate the waffle sections and then microwave for 20 – 30 seconds or pop them in the toaster or over for a few minutes
To freeze, put them in an airtight bag or container to freeze for up to 3 months. To reheat, place in the toaster for 3-5 minutes (actual time depends on the temperature of your toaster).
Oat Flour Waffles
Ingredients
- 2 cup oat flour (about 2 1/4 cups rolled oats, finely ground)*
- 1 cup almond flour or you can just use more oat flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/3 cup coconut oil, melted
- 1 1/2 cup plain almond milk (or milk of choice, room temperature*)
- 2 eggs (preferably room temperature)
- 1 Tbsp. vanilla extract
- 1 Tbsp. pure maple syrup (plus extra for serving)
- cooking spray
Instructions
- Turn waffle maker on to allow it to preheat.
- Mix all dry ingredients together. Add coconut oil, milk, eggs, vanilla, and maple syrup and stir to combine or pulse with a hand mixer and just combined. Do not over mix or your waffles will be dense! A few lumps are okay.
- Let batter sit for 7-8 minutes.
- Spray inside of waffle maker lightly with cooking spray.
- Pour enough batter into center of waffle maker that it will spread out to the outer parts without overflowing (amount depends on size of waffle maker). Cook in waffle maker until golden and crispy.
- Remove from waffle maker and either plate and serve immediately or keep warm in a preheated 200 – 225 degree oven while other waffles are cooking. Do not stack waffles or they will get soggy!
- Repeat steps 4-6 for remaining batter.* Serve with syrup or other favorite toppings.
Notes
- Although I’ve found that 2 1/4 cups of rolled oats typically results in about 2 cups of oat flour, the exact amount you get will depend on how thick your oats are and how fine you grind them. Either way, this recipe doesn’t need to be that precise and it will work even if you’re slightly off on the oat quantity.
- If milk is cold, warm in microwave for 30 – 45 seconds.
- If batter gets too thick to pour at the end, add a *tiny* splash of water or almond milk to thin it out just enough to pour.
- Store waffles in refrigerator up to 4 days in an airtight container or on the counter for 2 days. To reheat, separate waffle sections and then microwave for 20 – 30 seconds.
- To freeze, put them in an airtight bag or container and freeze for up to 3 months. To reheat, place in toaster for 3-5 minutes (actual time depends on the temperature of your toaster) or break into sections and microwave.
Nutrition
did you make this recipe?
Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting
Originally published January 16, 2017.
Comments & Reviews
Hi Christy, I came here following a link from Lisa Sharp at The Retro Housewife Goes Green, and made these as pancakes. We don’t require GF, but I did have some alternative flours in the deep freezer, and it seemed like a great opportunity to experiment with them.
Both my husband and adult son and I all liked these. I served them with fried sausage patties and canned fruit. It made a large batch, so now I have some delicious pancakes in the freezer for future menus.
Thank you!
That all sound fantastic! I always freeze the leftovers for quick weekday breakfasts!
Great waffle recipe Christy! I appreciate a hearty waffle that will keep me full while also still being light and fluffy. This was the right ratio of almond flour to oat flour for my family. Will be my go-to waffle recipe from now on.
That’s so great! That almond flour adds extra protein which I’m always game for too!
What a mess iv made of this recipe. My waffles cam out really crumbled. It was just a whole lot of mess. But tasty nevertheless.
I’m sorry to hear that! Oat flour typically is a little less binding than wheat flour but not to that degree. Did you make any substitutions to the ingredients like using a vegan egg substitute? I know that typically doesn’t work well in oat flour recipes.
Great recipe! I think I’ll try to adjust the ratio more in favor of almond flour next time. I’d really love to use all almond flour but oat flour is a good filler and saves some money. I’ve found that oat flour comes out so much better from my blender than in a food processor. Thanks for the recipe!
I use my blender for mine too, but only now that I have a nice blender. My old $30 one from target didn’t work well at all for making oat flour. I’m happy to hear you liked the waffles! They’re definitely ‘healthy tasting’ but considering how good for you they are, its worth it in my opinion!
I made this batter and it’s great. The only thing is I think there is a mistake in the salt. It should be 1 Tbsp not 1 tsp. It’s too salty!
Hi Andrea! I’m a little confused about your comment… a tsp. is 3x smaller than a tablespoon. Is there a chance you got them confused and measured it using the wrong spoon? Sorry to hear it turned out too salty!
These tore apart in the waffle maker, although i followed the recipe to a tee.
Can I make these with egg replacement powder?
I’ve never used egg replacement powder so I’m not sure how that would work out. Let me know if you try it though! 🙂
Just recently made these waffles. They were delicious! I am gluten and dairy free due to food allergies, but my gluten- and dairy-eating family loved them. The waffles cooked well and thoroughly, too. However, the batter was very thick. I even added an extra splash of almond milk to the batter before adding to the waffle maker but it didn’t seem to make much of a difference. Is there something I did wrong? Or is the batter just very thick? Thank you for a great tasting recipe!
Hi Julie! Happy to hear your family liked this one! The batter was thick for me too but I can’t remember how thick. I’ll make them again on a weekend soon and get back to you on that. 🙂
Really enjoyed these waffles! Had to sub regular butter for the coconut oil (I was all out). I put this recipe in my “make this again” file. 🙂 thank you!
So happy to hear you liked them Lexi! They’re one of my favorites too!
Made these today for Sunday breakfast today! Whipped the egg whites & added chopped strawberries to the batter. BEST gluten-free waffle recipe I’ve ever come across!! ✨
Yum! I’ve never thought of adding strawberries to the batter but love that idea!! So happy you’re enjoying this recipe too. 🙂
Will be trying this recipe, sounds just perfect! Your dish set is gorgeous, who’s is it by?
Why thank you Ayla! Its from World Market. I absolutely love their dishes and they’re not too expensive either. 🙂