Easiest Oat Flour Waffles Ever (Vegan + Gluten Free)

These oat flour waffles are one of my all time favorite breakfast recipes. They’re quick and easy to make, taste incredible, and have a light, crispy exterior and fluffy inside. These gluten-free waffles are sure to hit the spot next time you’re craving a healthy, but delicious breakfast.

When I was little, frozen toaster waffles were one of my all time favorite breakfast foods. I would pop them in, let them get all nice and toasty, then meticulously pour syrup into each and every square crevice. As I sat there enjoying my syrup overload, I thought that life couldn’t get any better, that was until now!

These crispy oat flour waffles will rival any toaster kind out there. They’re just as easy to whip up, taste as good (better in fact), and are made with better-for-you ingredients. I like to make a big batch at one time and freeze them for convenience, but if you want to make fresh ones every morning, you’re more than welcome too.

These healthier waffles are gluten free, vegan, and actually super similar to my oat flour pancakes. The lightly crispy exterior, the warm, fluffy interior, a drizzle of maple syrup, and a scoop of berries- there’s truly no better way to start your day off!

(The full recipe and printable recipe card can be found below, but I recommend reading the entire post so you can make these the best possible.)

WHY YOU’LL LOVE THIS RECIPE

• Easy to make
• Only need 6 main ingredients
• Gluten free and vegan
• Crispy waffles with a fluffy interior
• Healthy and satisfying

WHAT YOU NEED FOR OAT FLOUR WAFFLES

• Oat flour: It adds such a warm, nutty flavor to this recipe. Just be sure to buy a certified gluten free oat flour!
• Tapioca starch: This makes sure the waffles get that nice, crispy exterior. You can substitute with arrowroot starch or cornstarch if needed
• Coconut sugar: I prefer using coconut sugar, especially in breakfast recipes, because it helps keep blood sugar balanced. However, feel free to substitute it with regular sugar, they’re just as tasty
• Almond milk: If you don’t have almond milk, any non dairy milk, such as coconut milk, soy milk, or oat milk will work
• Avocado oil: I like using avocado oil because I don’t need to dirty another dish, but if you don’t have any, you can use olive oil, melted coconut oil, or melted vegan butter
• Baking powder: This is important so you get that nice rise and your waffles turn out fluffy

HOW TO MAKE FLUFFY OAT FLOUR WAFFLES

1. In a large mixing bowl, whisk together the oat flour, tapioca starch, coconut sugar, baking powder, and a pinch of salt
2. To the dry ingredients add the almond milk and avocado oil. Stir the wet ingredients in well and then let the batter rest for 10 minutes
3. While the batter is resting, begin to heat up your waffle iron. After 10 minutes, use a cookie scoop to scoop the waffle batter onto your hot waffle maker. Close the lid and let them cook for 2-3 minutes, or until your waffle maker tells you they’re done
4. Use a fork to carefully lift the waffle out of the iron and place onto a wire rack while you finish making the rest of the waffles
5. Once all the batter is used up, serve your waffles with a little maple syrup, fresh berries, and enjoy

WHAT IS OAT FLOUR?

It’s is exactly what it sounds like, a flour that is made from ground up oats. Oats are ground up in a food processor until they resemble a fine texture similar to all purpose flour.

If your grocery store carries it, I suggest getting the one labeled gluten free because it’s made with certified gluten-free oats and there’s no risk of cross contamination.

SERVING SUGGESTIONS

Really, you can top them with whatever you like, but here’s a few of my suggestions:

• Fresh fruit
• Pure maple syrup or honey
• Coconut yogurt
• Raspberry compote
• Peach compote
• Peanut butter
• Almond butter
• Ice cream and chocolate sauce (for a decadent treat)
• Chocolate chips

STORING AND REHEATING

Store any leftover waffles in an airtight container in the fridge for 3-4 days. Additionally, you could place cooked waffles that have cooled to room temperature in a freezer bag and freeze for up to two months.

To reheat, simply pop them into a toaster oven, toaster, or air fryer for a few minutes until they’re hot again.

EXPERT TIPS

• Read the entire recipe first
• Add vanilla extract and cinnamon for extra flavor
• Be sure to let the batter rest– it helps to hydrate the oat flour
• I like to keep the cooked ones on a wire rack till I’m done cooking to keep them crisp, cause no one likes soggy waffles
• This recipe makes 6 small waffles or about 2 regular size ones (will depend on your waffle maker)
• Make extra and keep them in the freezer so you always have delicious homemade waffles

FAQs

Is oat flour gluten free?

Yes, technically it is, but I recommend buying certified gluten free oat flour because sometimes there are cross contaminants that can get blended into it and you run the risk of it not actually being gluten free. Bob’s Red Mill is the only one I buy, and it is great quality too.

Can I make my own oat flour?

Yes, you most definitely can! All you have to do is pulse some gluten free certified oats in a food processor or high speed blender until they make a fine flour – like texture. After they’re ground, store the flour in an airtight container for about 3 months.

How do you make fluffy waffles?

It’s all about the leavening in this recipe. Since they’re vegan, I don’t rely on whipped egg whites to make them fluffy, I just use baking powder for the rise and avocado oil to make them soft on the inside.

What kind of waffle maker do you use?

I LOVE my mini Dash waffle maker. The size reminds me of the frozen, toaster ones my mom used to buy!

Did you make these incredible oat flour waffles? If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, you can follow me on Instagram and tag me if you make these or any other of my healthy breakfast recipes.

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