Vegan Gluten-free Oat Waffles

Made with oats and gluten-free flour, these waffles are light, crispy, airy and nutty. They’re a wonderful sweet breakfast to enjoy on the weekend, when you have a little more time to relax and enjoy.

Looking for the very best vegan gluten-free waffle recipe? Well, here’s your winner. Made with gluten-free oats and gluten-free flour, these waffles are light, crispy, airy, naturally sweet and nutty in flavour. They’re a wonderful sweet breakfast to enjoy on the weekend, when you have a little more time to relax and enjoy. Certainly, there is no better way to start the morning than these warm and comforting waffles.
Personally, I love oat waffles because they’re more flavour to traditional waffles. They are nuttier in flavour with a natural sweetness. You can enjoy these waffles on their own, or add your favourite toppings. I like maple syrup and chia jam.

In addition to the oats, I’ve also used a gluten-free flour blend to make this recipe not just vegan, but entirely gluten-free too. All-in-all the it’s a simple waffle recipe with less than 10 ingredients.

Now, let me tell you exactly how to make these vegan gluten-free oat waffles so you can enjoy them pronto!

What I love most about this recipe is just how simple it is. This recipe requires less than 10 ingredients, and prep is easy. For this recipe you will need:

gluten-free all-purpose flour blend
gluten-free oats
arrowroot powder (or corn starch)
coconut sugar
baking powder
oat milk (or almond milk)
apple cider vinegar
neutral oil
Toss into a blender and mix to combine. Now you’ve got a fluffy batter to make gluten-free waffles with.

Tips for making this recipe
As I mentioned above, these vegan gluten-free waffles are easy to make. But a few tips will help you nail this waffle recipe every time.

First of all, it’s best let your batter rest and thicken. I like to leave mine for at least 30 minutes. Or, ideally one hour. If the batter gets too thick, feel free to add splashes more oat milk. The batter should be thick, but a tad runny. Like pancake batter.

Secondly, gluten-free waffle batter takes a bit longer to cook than normal batter. So, you might like to give your waffle an extra minute in your waffle machine. Now, each waffle maker will have different recommended cooking times, so check your machine’s recommendations.

Vegan Gluten-free Oat Waffles
Made with oats and gluten-free flour, these waffles are light, crispy, airy and nutty. They’re a wonderful sweet breakfast to enjoy on the weekend, when you have a little more time to relax and enjoy.

INGREDIENTS
1 1/2 cup gluten-free all-purpose flour blend
2 cup old fashioned rolled oats (gluten-free)
1 tbsp arrowroot powder (or corn starch)
1/4 cup coconut sugar
1 1/2 tsp baking powder
2.5 cups oat milk + 1/2 cup more for thinning (or use almond milk)
1 tsp apple cider vinegar
1/4 cup neutral oil + 1 tbsp (ex. avocado oil, coconut oil or rapeseed)
pinch sea salt

INSTRUCTIONS
In a blender add gluten-free flour, oats, arrowroot powder, coconut sugar and baking powder.
Combine 2.5 cups oat milk with apple cider vinegar, mix well. Add to blender with neutral oil and a pinch sea salt. Blend until smooth consistency.
Cover and let waffle batter sit for at least 30 minutes to thicken. Then, stir batter to test thickness, if too thick add splashes more milk, blend on low to combine. (I added 1/2 cup more oat milk.)
Spray inside of waffle maker with oil, close and turn on waffle maker to medium setting. When pre-heated, gently pour batter into waffle maker until almost full. Close and cook as instructed by waffle machine (about 4-5 minutes total), or until golden brown*.
Remove from heat and top with your favourite jams, fruits and maple syrup.
NOTES
*Gluten-free batter often takes a little longer to cook than regular. Follow waffle maker instructions for cooking, but note that you might need to leave for 1 minute longer than instructed. (Until waffles turn golden brown in colour. I left mine for about 5 minutes total).
DO AHEAD: Batter can be made overnight. Cover and leave in fridge. If consistency is too thick, add splashed more milk and blend on low. It should be like pancake batter consistency; thick but slightly runny.