Easy Gluten Free Oat Waffles

I’m quite picky when it comes to waffles. I want the classic waffles: light, whole grain, crunchy on the exterior, fluffy on the inside, Belgian with deep pockets. No stale waffles are permitted! Bonus points if I can pop them in the toaster like Eggos because they freeze well.

All of the aforementioned criteria are satisfied by these waffles. I can attest that oat flour waffles are the waffles I’ve been looking for my entire life after adjusting five batches of these waffles. The waffle of my dreams is an oat waffle.

The fact that these waffles are gluten-free is the best! That implies that I can give them to any buddy I have.

I have this gluten-free waffle recipe memorized because it’s so easy to make. The simplest flour to manufacture at home, oat flour, is all that is needed. Simply place some quick-cooking or old-fashioned oats in your blender or food processor and process them into a fine flour.


Letting the batter rest for 10 minutes while your waffle iron heats up is the key to making these waffles successful. The oat flour has time to absorb some of the moisture during the resting period, resulting in crisp, fluffy waffles when it’s time to cook. With my popular recipe for banana-oat pancakes, I discovered this tip.

I included this recipe in my cookbook because I adore these waffles so much. In case you missed this recipe over the years, I’m re-sharing it now with improved images.

Give them a shot if, like me, you’ve been let down by other gluten-free waffle recipes in the past (or just waffle recipes in general)! They fit perfectly. Please comment and let me know how they come out.

Variations on oat waffles

Check out my gluten-free banana oat waffles and gluten-free pumpkin oat waffles for flavorful variations you can create of these waffles.

Also read: Healthy Blueberry Muffins


1 12 cups (128 grams) oat flour*, if necessary, gluten-free
Baking powder, two teaspoons
Salt, 1/2 teaspoon
optional pinch of cinnamon
3/4 cup of your preferred milk at room temperature (mild coconut milk, almond milk, or cow’s milk)
5 tablespoons of unsalted butter, melted, or 14 cup plus 1 tablespoon of melted coconut oil
two huge eggs
maple syrup, two tablespoons
Vanilla extract, 1 teaspoon


  1. The dry ingredients—oat flour, baking powder, salt, and cinnamon—should be whipped together in a mixing dish. The wet ingredients—milk, melted butter or coconut oil, eggs, maple syrup, and vanilla extract—must be combined in a separate basin. (If your coconut oil solidifies when it comes in contact with cold ingredients, microwave the wet mixture in ten-second intervals until the coconut oil melts again.)
  2. The wet ingredients should be added to the dry ones. Use a large spoon to stir until just mixed (the batter will still be a little lumpy).
  3.  10 minutes of resting will give the oat flour time to absorb some of the liquid. If your waffle iron has a temperature/browning control, set it to medium-high right away. Plug it in to start heating up.
  4. Give the batter one final swirl with your spoon when the ten minutes are up. Pour enough batter to completely cover the middle and most of the central surface area of the waffle iron, then cover it. Transfer the waffle to a cooling rack or baking sheet after it is crisp and deeply brown. Your waffles will lose crispness if you stack them on top of one another. Until you’re ready to serve, you may keep your waffles warm by putting them in a 200° oven.
  5. Use the leftover batter to repeat. Serve waffles with any additional appealing toppings, such as maple syrup and nut butter.