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Oat Flour Waffles made with just one flour–oat flour–and a few pantry staples. They’re hearty, healthy, great for meal prep, never-soggy waffles!

oat flour waffles on a beige plate with butter and syrup

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) and it’s easy to make ahead and freeze the waffles for a quick weekday breakfast. This recipe also calls for cornstarch which gives you super crispy waffles. You can leave it out if you don’t have any. Now let’s make these irresistible, whole grain, just-so-happen-to-be gluten-free waffles, shall we?

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

oats, eggs, coconut oil, vanilla, cornstarch, baking powder, salt, cinnamon, milk

Oat Flour Waffles

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 it becomes a fine flour. Easy!
Cornstarch – This can be skipped but it really helps the waffles to have a crispier exterior, so I definitely recommend it.
Baking powder
Salt
Cinnamon (optional)
Eggs
Oil – I use canola or coconut oil.
Vanilla extract
Milk of your choice – Use room temperature milk for best results! I use cow’s milk, but you can also use almond milk, coconut milk, or any other non-dairy milk
Vinegar

How to make waffles with oat flour

In a large bowl, combine the dry ingredients: oat flour, salt, baking powder and cinnamon with a whisk.

dry ingredients for waffles being whisked

In a separate bowl, whisk together the wet ingredients – eggs, milk, vinegar, vanilla, and oil – until combined.

wet ingredients for waffles being poured into dry

Add the wet ingredient mixture to the dry mixture and whisk until combined. Fun fact: you don’t have to worry about over-mixing gluten-free batters! Let your batter rest for about 10 minutes before cooking the waffles.

Heat your waffle iron, then pour batter onto it. I always use this mini waffle maker (affiliate link) I got from Amazon. It’s small and gets the job done. It will give you a waffle that is about the size of a standard frozen waffle you buy at the grocery store. The only downside is you can only make one waffle at a time. But I love it for its compact nature, affordability and simplicity. Just plug it in, let it heat up and you’re good to go. Plus it makes a great gift!

For a mini waffle maker, a tiny bit of waffle batter is all you need – a scant 1/4 cup is the perfect amount per waffle. Each waffle will take 3-4 minutes to get perfectly golden brown, crispy edges. Otherwise, cook according to instructions for your waffle maker.

To keep the waffles warm while cooking, heat your oven to 200°F and arrange the waffles in an even layer on a rimmed baking sheet until ready to serve.

I almost never make these the day I plan to eat them. I’m a little too impatient at breakfast time to get through making a whole batch of waffles before eating. So I will typically make these on Saturday or Sunday afternoon and freeze them so I can enjoy a quick breakfast during the week.

Freezing Waffles

To freeze these waffles, place them on a wire rack after they are finished cooking. Allow them to cool to room temperature before placing them in a plastic freezer bag or airtight container and popping them in the freezer. Store in the freezer for up to 6 months.

Reheating Waffles

To reheat, just place waffles in the toaster or toaster oven and cook until heated through.

If you plan on serving these waffles the day you make them, heat your oven to 200°F and place waffles on a baking sheet in the oven to keep waffles warm while you cook.

What to eat with Oat Flour Waffles

I love topping these waffles with fresh fruit – strawberries and blueberries, to be specific -, a drizzle of maple syrup, and if I’m feeling it, a dusting of powdered sugar. Sometimes I even go crazy and throw a spoonful of organic milled flax seeds on top of my waffles. My husband loves to spread peanut butter on his waffles before adding syrup. Whatever your favorite toppings for other waffles are the right toppings for these as well!