These easy Oat Flour Waffles are a delicious and healthy breakfast option that’s easily gluten-free. Make homemade oat flour in just minutes, or grab some at the store to keep things simple. Add your favourite toppings, and breakfast is served!
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Most weekends I make a batch of waffles or pancakes to feed the kids, then put the rest into the freezer for easy weekday breakfasts. Often, it’s these Vegan Banana Waffles or these Spelt Flour Pancakes, if the kids aren’t requesting Swedish Pancakes.
Recently I’ve added these Oat Flour Waffles into rotation, and they’ve been a huge hit. They’re made with 100% oat flour, which not only makes these oat waffles super nutritious, but it gives them a wonderful nutty flavour that I just can’t get enough of.
If you use certified gluten-free oats you’ve got yourself one tasty gluten-free waffle recipe, and with a couple of modifications these babies are easily vegan and naturally sweetened as well. I’ve got high standards when it comes to vegetarian breakfast recipes, and these whole grain Oat Flour Waffles are some of my favourites.
Let’s make some, shall we?
Ingredients for Oat Flour Waffles
You’ll find specific quantities in the printable recipe card at the end of this post (just use the “jump to recipe” button to skip right on down) but here’s a quick overview.
- Oats --> I use rolled oats to make homemade oat flour, but you can also use store-bought oat flour if you prefer.
- Eggs --> Or use your favourite vegan egg replacer.
- Milk --> I use regular old cow’s milk, but feel free to use oat milk or another plant-based milk instead.
- Butter --> Melted and cooled just a little bit.
- Vanilla extract --> I used my Homemade Vanilla Extract, but store-bought is fine as well!
- Sugar --> Just a smidge for a bit of sweetness.
- Baking powder --> This is for lift! Make sure yours is aluminum free.
- Salt --> For balance.
You’re also going to need a waffle iron of sorts to make this recipe. Mine is a plain Jane square waffle maker, but it works great.
How to Make Homemade Oat Flour
Making homemade out flour is incredibly easy. All you need is rolled oats, and a blender or food processor to blitz them up in. I find that my Vitamix produces the finest oat flour, but I also often pull out my trusty food processor and it does a great job as well.
All you need to do to make your own oat flour is add the rolled oats to the food processor and blender, and pulse until they’re broken up. Then, run the motor for a minute or two until the texture is fine and not grainy. How easy was that?!
How to Make Oat Flour Waffles
To make these Oat Flour Waffles, you’ll need to start by blending rolled oats into oat flour. Alternately, you can use store-bought oat flour.
Melt the butter (I use the microwave for this) and set it aside to cool slightly while you’re preparing the other ingredients.
Break the eggs into a large bowl and whisk them well. Add the vanilla extract and milk, and then the melted butter.
Add the oat flour to the bowl along with the remaining dry ingredients (sugar, baking powder, and sea salt). Use a whisk to stir this into the liquid mixture.
Note: at this point the mixture will seem very runny. Let it stand for 10-15 minutes while the waffle iron is heating up, and it will thicken up beautifully.
Pre-heat your waffle iron. When it indicates it is ready, either brush the plates with butter using a silicone brush, or lightly spray with oil.
Pour the waffle batter into the squares of the waffle iron so they are about ⅔ full – be sure to add room for expansion.
Cook until the waffle iron indicates they are ready AND you have confirmed this visually. Serve hot, or transfer to a wire rack to cool.
Tips For The Best Waffles
Making waffles isn't rocket science, but there are a few tips to make sure they turn out perfectly every single time.
Let the batter rest
Make sure you let the batter rest for about 10-15 minutes. Oat flour is incredibly thirsty and will absorb a ton of liquid as it sits. If your waffle batter is too runny, just let it sit for a few minutes more. If it has become too thick, add a couple of tablespoons of milk or water to thin it out.
Make sure your waffles are cooked enough
If your waffle iron indicates that the waffles are done but the waffles look pale or are sticking to the iron, let it cook for another minute or two. You may also need to adjust the settings for a darker waffle.
Keep them hot in the oven
If you’re feeding a crowd, you can double or even triple this batch (just adjust the quantities in the recipe card and it'll do the math for you!). Heat the oven to 200°F and place a baking sheet in it. When the waffles are ready transfer them to the baking sheet to keep hot until you’re ready to serve.
If you use certified gluten-free oats to make your oat flour, then you've got gluten-free waffles. Please note that some people with celiac disease are not able to digest oats whether or not they are gluten-free.
You bet they can. Just use your favourite vegan egg replacer, such as flax egg or aquafaba, replace the butter with melted coconut oil, and use your favourite dairy-free milk, and you’re good to go.
There are a number of reasons your waffles may not be crispy. First and foremost, check that your waffles have cooked for long enough. You'll also want to avoid stacking freshly made waffles as the steam they are releasing can lead to soggy waffles. For the crispiest waffles I like to cool them slightly on a wire rack and then re-heat in my toaster.
All you need to do is give it a bit of time. Oat flour is incredibly thirsty and the waffle mix will become thicker and thicker the longer it stands. The ideal amount of time is about 10 minutes of resting - too much and it may become too thick.
Freezing and Reheating Waffles
I love making a double (or triple!) batch of these Oat Flour Waffles and popping them into the freezer for busy mornings. You'll never need to buy a freezer waffle again!
To freeze your waffles, all you need to do is allow them to cool completely on a wire rack, and then transfer to a freezer bag. You may want to separate the waffles with squares of parchment to prevent them from sticking together, but I usually find this isn't necessary. Frozen waffles will last for three months in your freezer.
My favourite way to reheat waffles is to use my toaster! You can just pop them in directly from the freezer and toast until heated through. If your waffles are very thick you may want to allow them to thaw slightly before toasting (the microwave is great for this), but usually a stint in the toaster is all you need for a hot, crisp waffle.
Best Toppings for Oat Flour Waffles
When it comes to toppings for these waffles, I'm kind of a salted butter and pure maple syrup gal myself. But there are so many fun options you can try!
- Try this Strawberry Chia Jam or these Roasted Strawberries
- Instant Pot Apple Butter is delicious
- My kids love unsweetened whipped cream with jam
- This Blackberry Syrup is incredible
- Cinnamon Roasted Apples
- Peanut butter, or try this Vanilla Almond Butter. So good!
- Fresh berries such as blueberries or raspberries
- Chocolate chips!
Oat Flour Waffles
- Place the oats into a high-speed blender or food processor and blitz into a fine oat flour.2 cups rolled oats
- In a large bowl, combine the milk, eggs, melted butter, and vanilla extract.¼ cup butter, 1 cup milk, 2 large eggs, 2 teaspoons vanilla extract
- Add the oat flour, baking powder, sea salt, and sugar, and whisk together with the wet ingredients. Let the mixture stand for 10 minutes so the oat flour can absorb the liquid. It may seem very runny at first, but should have thickened up nicely after 10 minutes.2 Tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon fine-grain sea salt
- While the oat mixture is standing, pre-heat your waffle iron.
- When the iron is ready, brush the plates with butter or spray with cooking oil. Add waffle batter, filling each section about ¾ of the way full to avoid overflow. Cooking according to the instructions for your waffle iron.
- Nutrition values are an estimate only
- The number of waffles this recipe yields will depend on the size of your waffle iron and how much batter you add. I have a square waffle iron, and this recipe yields six waffle squares.