Oat Flour Waffles

Delicious light and crispy oat flour waffles that work in any waffle iron! The batter mixes up in five minutes, and you only need oat flour for the recipe—making them naturally gluten free!

While I love all the breakfast foods, nothing beats freshly made homemade waffles. And this oat flour waffle recipe is at the top of my list because it makes the most light and fluffy waffles with crispy edges! The batter mixes up in just five minutes, and you can use any waffle iron to make them.

In fact, I absolutely love using oat flour for baking now. It’s an incredible alternative to all purpose flour, and makes baked goods light, fluffy, and super hearty! Best of all, oats are rich in fiber and packed with nutrients, including vitamins and minerals.

I often make waffles and pancakes with oat flour on the weekends for the family, and double the recipe so we have extra to eat during the week. Below, I’ve included the secret to making crispy waffles, and easy tips for making your own oat flour!

Ingredients

• Oat flour – You can purchase this at the store, or easily make your own from rolled oats. I typically purchase this certified gluten free oat flour.
• Milk – Any milk works in this recipe, including dairy free milk like almond, coconut, or cashew milk. Do not use coconut milk from a can as it will be too thick.
• Coconut oil or butter – Refined and unrefined coconut oil both work. I recommend an unrefined organic coconut oil for the best neutral flavor.
• Eggs – Use large eggs for this recipe. Oat flour soaks up moisture, so if you have medium, you may need to add a tablespoon more of milk to thin the batter.
• Maple syrup – Use a dark maple syrup for the best flavor.

See the recipe card for full information on ingredients and quantities.

Substitutions

If you find yourself short, you can make a few easy swaps to make the recipe fit your needs:

• Milk – You can use any type of dairy free milk, including almond, coconut, or cashew milk. Just make sure to avoid full fat coconut milk in a can.
• Maple syrup – you can use honey instead, however it will make the waffles slightly more sweet.
• Vanilla extract – Leave this out, or use an almond extract for a nice almond flavor.

How to Make Oat Flour Waffles

1. Mix: Add all of the ingredients to a blender (tip: add the wet ingredients first) and blend until smooth.
2. Rest: Let the batter rest for 10 minutes to let the flour absorb the liquid. The batter will thicken slightly. While the batter rests, turn on your waffle iron and let it heat up for 5-10 minutes.
3. Cook: Spray your waffle iron with cooking spray or brush it with oil. Pour the batter directly into the center of the heated waffle iron until it spreads across most of the bottom waffle plate. Close the lid and flip the iron if applicable. Cook for the recommended cooking time, or until your waffle iron stops steaming.
4. Remove: Open the waffle iron and transfer the waffle to a wire rack to cool. Don’t stack your waffles on top of each other or they’ll lose their crispiness. Repeat with the remaining batter.

Toppings

I love that waffles with oat flour work great with sweet and savory toppings! You can really add anything your heart desires. Here are my favorite topping combinations:

• Fresh berries with honey
• Maple syrup
• Ice cream and chopped nuts
• Whipped cream (my favorite is coconut whipped cream!)
• Blueberries and yogurt
• Sliced bananas and peanut butter
• Eggs Benedict
• Fried eggs and bacon
• Smashed avocado

Cooking Tips

1. Mix in a blender or bowl. While you can mix everything up in a mixing bowl, I like to use a blender for waffles made with oat flour. It’s easy and you can pour the batter into the waffle iron directly from the blender.
2. Want to add mix-ins? Sprinkle a handful of chocolate chips, blueberries, or sliced bananas right on top of the batter just before you close the waffle iron.
3. Add the wet ingredients to the blender first. Otherwise, the flour will get stuck at the bottom.
4. When measuring, fluff the oat flour first. Then scoop it with a measuring cup and level it off when measuring. If you scoop your flour directly from the bag, it will pack it down and you’ll end up with too much flour.
5. Batter too thick to pour? Add just a little more milk 1 tablespoon at a time and stir until pourable.
6. I use a ceramic waffle iron with removable plates. We cook our waffles for about 8 minutes as per the instructions for golden crisp waffles. This recipe made 4 round Belgian waffles in our waffle maker.

Recipe FAQs

Storage

TO STORE: Let the waffles cool to room temperature, then store them in an airtight container in the refrigerator for up to 5 days. I like to store my in a silicone sealable storage bag.

TO FREEZE: To freeze, just separate each waffle with a small piece of parchment paper so they don’t stick together, and place them in a freezer safe zip-top storage bag. They will keep in the freezer up to two months.

More Breakfast Recipes

• Oat Flour Pancakes
• Coconut Milk Overnight Oats
• Mango Coconut Milk Smoothie
• Apple Banana Smoothie
• Paleo Banana Bread

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa