Crispy and golden brown, these delicious oat flour waffles come together so easily! Using ground oats instead of normal wheat flour, these oat waffles are perfect for a luxury weekend breakfast or any special day. Totally gluten-free and dairy-free too.
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- Waffles for the Weekend or Special Days
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Oat Flour Waffles (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Delicious Waffle Recipes We Love:
- Gluten-Free Breakfast Recipes to Enjoy:
- Easy Oat Flour Waffles (Gluten-Free, Dairy-Free)
Waffles for the Weekend or Special Days
Waffles always have a special place in my heart.
I consider it a special occasion whenever I have time to make waffles and sit down to enjoy them.
And today, I can’t wait for you to enjoy these delicious oat flour waffles with me!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for these gluten-free oat waffles are easily accessible at the local grocery store. You might even have most (if not all) of the ingredients already!
- Easy to Make: Preparing the batter for these oat flour waffle recipe is very simple, and then you let the waffle make work its magic!
- Totally Gluten-Free and Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even Celiacs who can tolerate oats and those who are gluten-intolerant can enjoy these delicious waffles without worries!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this gluten-free oat waffles recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
- Oat Flour: You can either use store-bought gluten-free oat flour, oryou can make your own oat flour by grinding 1 1/2 cups gluten-free oats in a food processor or high-speed blender until super fine, and then passing the flour through a fine-mesh sieve.
- Baking Powder: Baking powder is the leavening agent that will help make the oatmeal flour waffles be light and airy. I recommend using aluminum-free baking powder. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Cinnamon: I like adding a pinch of ground cinnamon for extra flavor, but feel free to leave it out if you’re not a fan of cinnamon.
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use another dairy-free milk (such as cashew milk, tigernut milk, rice milk, macadamia milk, oat milk, coconut milk, etc.). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
- Vegan Butter: I used vegan butter to keep this recipe dairy-free. You can also use melted coconut oil instead (if using coconut oil, I recommend refined coconut oil which has a more neutral flavor, instead of extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
- Eggs: Eggs help to bind the ingredients together. I have not tried this recipe without eggs, so I don’t know how that would work. If you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this oat waffles recipe without eggs, please let me know how it goes in the comments below, I’d love to know!).
- Vanilla Extract: I like adding vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.
- Maple Syrup: In this recipe, maple syrup works as a natural sweetener, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup sweetener (a maple syrup substitute that is low glycemic-index and will not raise your blood sugar that much).
- Berries: I used a mix of fresh strawberries and blueberries, but go ahead and use other fresh fruit or berries of choice (such as raspberries or blackberries). Alternatively, you can also use frozen berries if you prefer.
How to Make Oat Flour Waffles (Step by Step):
1. Whisk Dry Ingredients
In a large mixing bowl, combine the oat flour, baking powder, salt, ground cinnamon, and whisk well.
2. Whisk Wet Ingredients
In another bowl, whisk together the milk, melted vegan butter, eggs, maple syrup, and vanilla extract until combined.
3. Combine Wet and Dry Ingredients
Pour the wet ingredients into the large bowl with the dry mixture, and mix well until you get a homogeneous waffle batter (it is ok if the batter is a bit lumpy).
4. Let Batter Rest
Let batter rest for 10 minutes to give the oat flour time to soak up some of the moisture.
5. Preheat Waffle Iron
Plug in your waffle maker to pre-heat it. Once the indicator light comes on, it means that waffle iron is hot enough to be used.
6. Pour Batter Onto Waffle Iron
Once batter has rested for 10 minutes, mix batter with your spoon for one last time. Brush melted vegan butter or nonstick cooking spray over the waffle iron, and pour batter onto the heated waffle iron (enough to cover almost all of the surface area) then close the lid.
7. Cook Waffles Until No More Steam
Raise the lid only after there is no more steam being emitted by the waffle iron (this is important to ensure that waffles are cooked through and will not stick to the iron), and only then remove the waffles when they are golden and crisp.
8. Preheat Oven
As the waffles cook, preheat the oven to 200F.
9. Transfer Cooked Waffles to Wire Rack
Transfer the cooked oat flour waffles to a baking rack, making sure NOT to stack them (or they will become soggy), and place in a 200F until you are ready to serve (this helps keep the waffles crispy).
10. Repeat Until Batter is Finished
Repeat with remaining batter until all batter is used up.
11. Serve and Enjoy
Top the crispy oat flour waffles with fresh berries and a drizzle of maple syrup before eating.
Dish by Dish Tips/Tricks:
- Make Your Own Oat Flour: You can make your own oat flour by grinding 1 1/2 cups gluten-free oats in a food processor or high-speed blender until super fine, and then passing the flour through a fine-mesh sieve.
- The Secret to Crisp Waffles: I’ll tell you a secret: do NOT follow the green indicator light on the waffle maker (it may not be accurate). The best way to know when the waffles are done (and crispy and will not stick to the waffle iron), is when there is no more steam being emitted from the waffle maker. Only then should you open the waffle maker.
Recipe FAQs:
If you get soggy waffles instead of crispy ones, it is probably because you opened the waffle maker too soon and the waffles didn’t have enough time to fully cook on the outside. To ensure you get crispy waffles, make sure that you only open the waffle maker when there is no more steam being emitted from the waffle maker.
To store leftover waffles, place the cooled waffles in an airtight container and store in the refrigerator for up to 5 days. Reheat the waffles in the oven or a toaster oven before eating.
To freeze, place the cooled oat waffles in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the waffles in the toaster or oven before eating.
Oats are naturally gluten-free. However, some oats are processed in the same facilities that also process wheat, so there may be cross-contamination in that case. Some Celiacs also find that they have reaction to oats the same way they do to gluten, so if you are Celiac or have gluten-intolerance but can tolerate oats, make sure that you get certified gluten-free oats or oat flour.
Other Delicious Waffle Recipes We Love:
Gluten-Free Breakfast Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Oat Flour Waffles (Gluten-Free, Dairy-Free)
- Total Time: 40 mins
- Yield: 6 waffles 1x
Description
Crispy and golden, these delicious oat flour waffles come together so easily! Using ground oats instead of normal wheat flour, these oat waffles are perfect for a luxury weekend breakfast or any special day. Totally gluten-free and dairy-free too.
Ingredients
- 1 1/2 cups gluten-free oat flour
- 2 teaspoons baking powder
- Pinch of ground cinnamon (optional)
- 3/4 cup unsweetened almond milk
- 5 tablespoons vegan butter, melted + more for brushing
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup + more for drizzling
- 2 cups fresh berries of choice
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, combine the oat flour, baking powder, salt, ground cinnamon, and whisk well.
- Whisk Wet Ingredients: In another bowl, whisk together the milk, melted vegan butter, eggs, maple syrup, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the large bowl with the dry ingredients, and mix well until you get a homogeneous waffle batter (it is ok if the batter is a bit lumpy).
- Let Batter Rest: Let batter rest for 10 minutes to give the oat flour time to soak up some of the moisture.
- Preheat Waffle Iron: Plug in your waffle maker to pre-heat it. Once the indicator light comes on, it means that waffle iron is hot enough to be used.
- Pour Batter Into Waffle Iron: Once batter has rested for 10 minutes, mix batter with your spoon for one last time. Brush melted vegan butter or nonstick cooking spray over the waffle iron, and pour batter onto the heated waffle iron (enough to cover almost all of the surface area) then close the lid.
- Cook Waffles Until No More Steam: Raise the lid only after there is no more steam being emitted by the waffle iron (this is important to ensure that waffles are cooked through and will not stick to the iron), and only then remove the waffles when they are golden and crisp.
- Preheat Oven: As the waffles cook, preheat the oven to 200F.
- Transfer Cooked Waffles to Tray: Transfer the cooked oat flour waffles to a baking tray, making sure NOT to stack them (or they will become soggy), and place in a 200F until you are ready to serve (this helps keep the waffles crispy).
- Repeat Until Batter is Finished: Repeat with remaining batter until all batter is used up.
- Serve and Enjoy: Top the waffle with fresh berries and a drizzle of maple syrup before eating.
Notes
Oat Flour: You can either use store-bought gluten-free oat flour. Alternatively, you can make your own oat flour by grinding 1 1/2 cups gluten-free oats in a food processor or high-speed blender until super fine, and then passing the flour through a fine-mesh sieve.
Baking Powder: Baking powder is the leavening agent that will help make the waffles be light and airy. I recommend using aluminum-free baking powder. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Cinnamon: I like adding a pinch of ground cinnamon for extra flavor, but feel free to leave it out if you’re not a fan of cinnamon.
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, macadamia, coconut milk, etc.). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.
Vegan Butter: I used vegan butter to keep this recipe dairy-free. You can also use melted coconut oil instead (if using coconut oil, I recommend refined coconut oil which has a more neutral flavor, instead of extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
Eggs: Eggs help to bind the ingredients together. I have not tried this recipe without eggs, so I don’t know how that would work. If you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this oat waffles recipe without eggs, please let me know how it goes in the comments below, I’d love to know!).
Vanilla Extract: I like adding vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.
Maple Syrup: In this recipe, maple syrup works as a natural sweetener, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup sweetener (a maple syrup substitute that is low glycemic-index and will not raise your blood sugar that much).
Berries: I used a mix of fresh strawberries and blueberries, but go ahead and use other berries of choice (such as raspberries or blackberries). Alternatively, you can also use frozen berries if you prefer.
Storing/Freezing: To store, place the cooled oat flour waffles in an airtight container and store in the refrigerator for up to 5 days. Reheat the waffles in the oven or a toaster before eating. To freeze, place the cooled oat waffles in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the waffles in the toaster or oven before eating.
This recipe was originally posted in 2014, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
Barely adapted from: Cookie + Kate
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Gluten-free
B Maurene White says
I used flax eggs to make it vegan and a double volume of powdered dates as sweetener, My naturopath recommends only powdered dates as sweetener for anything, The fibre in it slows absorption of the sugar + it’s the most natural of all the sweeteners. Interestingly my blood glucose level has improved by several precious points!
Felicia Lim says
Hi Maurene, thanks for sharing!
Jin Hua says
Thinking of you this morning, dear Flea!
A waffle iron – What a wonderful investment that brings joy 🙂 These waffles look mighty delicious!
Sending so much love your way xoxo
felicia | Dish by Dish says
Thanks dear. Appreciate your thoughts and love.
xoxo
Tina | Mademoiselle Gourmande says
Your blog is one of the few that I mainly read because of the story… Of course I love the recipes as well, but I enjoy to get an always open and (I feel) honest glimpse into your life. Thank you for that. 🙂 I hope you’ll keep that up.
Secondly, it’s awesome that you jumped into cold water those five years ago. I can only imagine how it feels to be in a foreign country permanently. I have only stayed 3 to 6 months in a foreign country (Singapore among them) and I always knew it would end. So I feel like it’s entirely different, I only had a couple of months to enjoy the most of the place I stayed at. However, when you know you are going to stay it must be a tough ride for the first months. So strong of you to stick through that time and you were rewarded for that with great friends.
I’m very much looking forward to Buenos Aires, we are going next March. 🙂
felicia | Dish by Dish says
Tina, you don’t know how much your comment made me smile! So great to read it first time in my morning!
Thank you for always reading and for sharing your thoughts with me! And please let me know when you’re in BA, if I’m in town and not back visiting in SG, let’s meet up for a coffee or a meal! 🙂
Tina | Mademoiselle Gourmande says
I’m so glad it made you smile. I read a post the other day saying that you should tell other bloggers if you like what they are doing. Something so natural, but still I rarely do it. 🙂
Of course I’d love to meet up. 🙂 I’ll definitely let you know the dates an we can see if that suits you. 🙂 Looking forward! 🙂
felicia | Dish by Dish says
That definitely sounds like a good piece of advice to follow! I should tell other bloggers how I feel about their work more often too! Thanks for the reminder 🙂 And yes, hope we get to meet up if our schedules coincide!
Joyti says
What a beautiful post! LOVE the recipes and the thoughts (and words).
How brave you were to leave Singapore for love. And how wonderful that your intuition was correct and you’re building a good life.
I am JUST starting to make friends, less than 2 months into it. Right now, I lack girlfriends but I’ve been making male friends. Hopefully that is next in my life, just like it happened in yours.
Joyti says
Grr, I meant to say “recipe”, singular. The waffles look gorgeously fluffy!
felicia | Dish by Dish says
Joyti! So glad you enjoyed the post. Making new friends in new places can be challenging so much of the time, but at the same time, also very thrilling because we get to break out of our comfort zone and meet people from totally different walks of life than ours! Where did you move to recently? And do you like it there? I’m sure you’ll soon make new friends!! It just takes time. At least you already have male friends! Big hug to you!
Grace Lim says
These waffles look great and crispy – very inviting and tempting 🙂
Looking at your pics, I am reminded of the many suppers our family had with Adeline’s family late into the night.
Just last week, Daddy, Ron and I were at this new waffles outlet along the East Coast Park together with Catherine, Eric, Adeline and Gracia enjoying our waffles with ice-cream.
You must try out this outlet when you are back in SG. I am sure your waffles taste just as good or even better (especially with the healthy ingredients of your waffles).
Lots of Love and blessings 🙂
Mum
felicia | Dish by Dish says
Mummy…definitely must bring me to this new waffle place when I go back next year!!! 🙂
Grace Lim says
Sure, will do so – I think you will like. 🙂