Crispy Oat Flour Waffles (Gluten-Free)
Say hello to oat flour waffles that are crispy, wholesome and gluten-free!
Though I am a big lover of savory breakfast items, waffles hold a special place in my heart. This recipe is completely gluten-free (when you use certified gluten-free oats). I love to make them ahead and freeze for a fun weekday breakfast. I first posted this recipe in 2022 and have been making these regularly ever since. Not only did I want to redo the photos, but I also wanted to share a few notes with you so that your waffles turn out amazing. Let’s make them!
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Ingredient notes
- Oat flour – If you don’t have oat flour, fear not! If you have plain, rolled oats in the cupboard, you can make your own oat flour. Place oats in a blender or food processor and blend until they become a fine flour. Easy!
- Cornstarch – This can technically be skipped but it really helps the waffles to have a crispier exterior, so I definitely recommend it.
- Milk – Whole milk or 2% works best, but you can sub nut milks or oat milk.
- Oil – I typically reach for avocado oil. It’s neutral tasting and seems to be a healthier option. You can also use coconut oil, I just don’t like messing with melting it.
Recipe testing notes
After years of making these waffles, here’s what I’ve learned!
Room temperature ingredients – right when you start, remove the milk and eggs from the fridge. A little sooner won’t hurt! But even just allowing them to sit on the counter while you measure everything and grind your oats will help. I’ve noticed this affects the texture and yields a lighter waffle.
Waffle iron – so I genuinely just love this little mini waffle iron. It yields a waffle the size of most frozen waffles you find at the grocery store, but it’s branded as ‘mini’. It makes only one waffle at a time, but I love it. It’s small and easy to pull out/put away. And it does the job well! I have a larger waffle iron and it takes more batter to fill and usually results in a more dense waffle + fewer waffles. Still good, but this mini one is where it’s at for me.
No batter rest – originally, my recipe said to allow the waffle batter to rest once mixed. I have found this to be unnecessary! Mix it up and start waffling away.
All of these things = lighter, crisper, and more waffles. Yes, the recipe will actually yield more waffles when you don’t let the batter rest and use closer to room temp milk/eggs.
My favorite way to eat these waffles
My absolute favorite way to eat these waffles is with fresh strawberries, butter and maple syrup!
During the cooler months, I love them with my apple compote.
I also love them with other fresh berries, like blueberries or blackberries.
And if you really want to indulge, sneaking in some nutella with those strawberries is never a bad idea! And to go with your waffles? Try some homemade cold brew with my maple + sea salt coffee creamer!
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you! You can also find me on Pinterest!
PrintOat Flour Waffle Recipe
This oat flour waffle recipe is a household favorite. I am always sad when we work our way through a batch, they are that good. Thankfully the recipe is easy and I have it memorized from making them so much.
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 10–12 waffles 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup milk, room temp
- 2 tbsp white vinegar
- 1 & 3/4 cup oat flour
- 4 tbsp cornstarch
- 2 tsp baking powder
- 2 tbsp sugar
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup avocado oil or canola oil
- 2 eggs, room temp
- 1 tsp vanilla
Instructions
- Heat waffle iron.
- Add vinegar and milk to a large liquid measuring cup, set aside.
- Grind oats if you need to make oat flour, then whisk together oat flour, cornstarch, sugar, baking powder, salt and cinnamon in a mixing bowl.
- Add eggs and oil to the measuring cup with the milk and whisk until combined.
- Add the wet ingredients to the dry and whisk until combined.
- Once waffle iron is hot, add about 1/4 cup of batter to the iron and close. Set a time for 3.5 minutes and check for doneness. Transfer waffles to a wire cooling rack as you work.
- To freeze, keep waffles on the cooling rack and place in the freezer for 1 hour or so, then transfer to a freezer-safe bag to store for up to 6 months.
Notes
Waffle iron – the measurement of 1/4 cup per waffle is based on the waffle iron that I use. If you have a different iron, you might need more batter per waffle and it will change the yield.
Oil – avocado oil is my preferred oil. Coconut oil works but I can taste it and do not enjoy it. Canola oil is fine too, it’s just best to use a neutral-tasting oil.
More breakfast recipes
Can’t believe how easy these were to throw together. And oat flour made them nice and crispy, as advertised. Great recipe 👍🏼