Easy Gluten Free Oat Waffles

Name: Easy Gluten Free Oat Waffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Gluten free
Ingredients: 1 1/2 cups (128 grams) oat flour*, certified gluten-free if necessary; 2 teaspoons baking powder; 1/2 teaspoon salt; Pinch of cinnamon, optional; 3/4 cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk); 1/4 cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted; 2 large eggs; 2 tablespoons maple syrup; 1 teaspoon vanilla extract

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I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.

These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.

Best of all, these waffles are gluten free! That means that I can share them with all of my friends.

This gluten-free waffle recipe is so simple that I have it memorized. It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.

The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up. The resting time gives the oat flour time to soak up some of the moisture, so you get crisp, fluffy waffles when it’s go time. I learned this trick with my banana oat pancakes, a recipe that has quite a few fans.

If you, like me, have been disappointed by other gluten-free waffle recipes in the past (or waffle recipes in general, really), please give these a try! They’re just right. Please let me know how they turn out in the comments.

I love these waffles so much that I included this recipe in my cookbook. I’m re-sharing the recipe today with better photos in case this recipe has slipped by you over the years.

You can also make flavored versions of these waffles—check out my gluten-free banana oat waffles and gluten-free pumpkin oat waffles.

If you don’t have a waffle iron at home, you can make oat pancakes in a regular skillet. Check out my blueberry oat pancakes, banana oat pancakes, pumpkin pancakes and caramelized peach oat pancakes.

Easy Gluten Free Oat Waffles

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 6 Belgian-style waffles 1x
Category: Breakfast
Method: By hand
Cuisine: Gluten free

★★★★★

4.8 from 292 reviews

These light, crispy-on-the-outside, fluffy-on-the-inside, gluten-free waffles are my favorite waffles! They’re heart healthy, too. This waffle recipe requires just one flour, oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here).

Scale

Ingredients

1 ½ cups (128 grams) oat flour*, certified gluten-free if necessary
2 teaspoons baking powder
½ teaspoon salt
Pinch of cinnamon, optional
¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!

Notes

Recipe based on my oat pancakes and coconut waffles recipes.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats (be sure to buy certified gluten-free oats if necessary) in a food processor or blender until they are ground into a fine flour. You’ll need to blend roughly 1 ½ cups oats to make enough flour for these waffles (you will probably end up with a little extra). Once you’ve blended the flour, measure it using the spoon and swoop method to make sure you have the right amount.
Make it egg free: You can actually just omit the eggs. The waffles will be slightly more delicate, but they’ve turned out great for me.
Make it dairy free: Use non-dairy milk and coconut oil.
Make it vegan: Use non-dairy milk, coconut oil and omit the eggs.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
The best waffle iron ever: I had no idea how much of an improvement my new fancy-pants waffle maker would be over my hand-me-down waffle iron. This thing cooks crispy waffles that never stick to the surface area. The best part is that it has a large cooking surface, which means you can cook an entire batch of waffles with just two presses.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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