Easy Gluten Free Oat Waffles
These crispy and fluffy oat flour waffles are the very best! They're light, healthy and gluten free. Best of all, they only require one flour—oat flour!
Updated by Kathryne Taylor on September 5, 2024
I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.
These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.
Best of all, these waffles are gluten free! That means that I can share them with all of my friends.
This gluten-free waffle recipe is so simple that I have it memorized. It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.
Watch How to Make Gluten Free Waffles
The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up. The resting time gives the oat flour time to soak up some of the moisture, so you get crisp, fluffy waffles when it’s go time. I learned this trick with my banana oat pancakes, a recipe that has quite a few fans.
I love these waffles so much that I included this recipe in my cookbook. I’m re-sharing the recipe today with better photos in case this recipe has slipped by you over the years.
If you, like me, have been disappointed by other gluten-free waffle recipes in the past (or waffle recipes in general, really), give these a try! They’re just right. Please let me know how they turn out in the comments.
Oat Waffle Variations
You can also make flavored versions of these waffles—check out my Gluten-Free Banana Oat Waffles and Gluten-Free Pumpkin Oat Waffles.
Oat-Based Pancake Recipes to Try
If you don’t have a waffle iron at home, you can make oat pancakes in a regular skillet. Try these recipes:
Easy Gluten Free Oat Waffles
These light, crispy-on-the-outside, fluffy-on-the-inside, gluten-free waffles are my favorite waffles! They’re heart healthy, too. This waffle recipe requires just one flour, oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here).
Ingredients
- 1 ½ cups (128 grams) oat flour*, certified gluten-free if necessary
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pinch of cinnamon, optional
- ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
- ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
- Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!
Notes
Recipe based on my oat pancakes and coconut waffles recipes.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats (be sure to buy certified gluten-free oats if necessary) in a food processor or blender until they are ground into fine flour. You’ll need to blend roughly 1 ½ cups oats to make enough flour for these waffles (you will probably end up with a little extra). Once you’ve blended the flour, measure it using the spoon and swoop method.
Make it egg free: You can omit the eggs. The waffles will be slightly more delicate, but they’ve turned out great for me.
Make it dairy free: Use non-dairy milk and coconut oil.
Make it vegan: Use non-dairy milk, coconut oil and omit the eggs.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made the easy gluten free oat waffles and they were great! I used an oat flour blend, but otherwise followed your directions. I’m delighted, as was my husband and our two macaws. So thank you.
I’m happy to hear you enjoyed it, Sharon! I appreciate your review.
These are my absolute favorite waffles now! The taste was amazing! I will never make waffles with flour again. They were so light and fluffy and delicious, I ate two and didn’t feel miserable and heavy afterwards. I blended my own oats and used the butter option. I had zero issues with them sticking to the waffle iron, but I use a black and decker nonstick. Thanks for this recipe!
Best GF waffles ever!!
I’m happy you enjoyed these waffles, Francesca!
The waffles tasted fine, but very crumbly. I followed the recipe exactly except substituting almond flour in. I will try again with my waffle iron not as hot maybe that will help.
Hi Mike, almond flour isn’t a great 1:1 substitute. I hope you try this again as written.
These came out great!!! Super nice and crispy. Used date syrup since I didn’t have enough maple syrup. Thanks!
I love to hear that, KitKat! I appreciate your review.
These tasted bad and they’re way too oily. They fell apart. There was no saving the batter so I just trashed it.
Hi Sabrina, I’m sorry to hear that. Did you let the batter sit before making?
I’ve made these 3 times with week and honestly would have done it everyday! I’m so happy to have found this GF waffle recipe!! Thank you!
I legit make these on a weekly basis. Not surprising that Kate knocks it out of the park with yet another delish recipe!!!
I made these waffles this morning! They were easy to make, fluffy on the inside crisp in the edges. I found them absolutely delicious and better than regular waffle recipes. This will be my new “go to” recipe for waffles from now on.
I love to hear that, JP! Thank you for your review.
This recipe didn’t work for me, sadly. I measured and weighed the oat flour. 1 cup was about 128 grams (instead of 1-1/2 cup), so I started with that. It was really thin so I ended up adding more as I went along. It might be my waffle maker (a Green Pan 4-in-1 grill/waffle iron) but they had to cook a really long time to get crispy on the outside. Even then they were kind of mushy on the inside. They taste good (the maple syrup and vanilla make them taste like a cookie).
I’m sorry to hear that. Did you let it rest before making them?
Re sticking to the waffle iron: I’ve made these twice – delicious both times – in my own stove-top waffler (using coconut oil) they stuck and broke up a little, but in my dad’s fancy Breville (using butter) they practically jumped out on their own. In any case, every scrap of both was eaten – I love recipes based on oats and I freeze these and toast, it stops me auto-reaching for sliced bread for brekkie. Thanks Cookie and Kate :-)
These are so good! I usually make a double batch and feeeze them to have on hand for a quick breakfast.
These are so good! I used coconut milk because I can’t have dairy. I usually make a double batch and feeeze them to have on hand for a quick breakfast.
Fantastic! Delicious waffles I can actually eat!
Hooray! Glad they were a hit, Kate.
I love these waffles so much!! I make them often & usually I do a double batch to save in the fridge. It ends up going even further because the batter stiffens up so much I have to add water to use the next batches. It’s so great! Thank you
Wonderful, Jen!
I made thos waffles this morning and they came absolutely delicious! Soft and chewy ib the inside, crispy in the outside and great flavor. Thankyou so much for the receipe!
You’re welcome, April!
Very good! I ran out of oat flour so I ended up using 1 cup of oat flour and 1/2 cup of almond flour. I also added some chocolate chips. Turned out great.
I love most of your recipes, great site, thank you for all the inspiration, especially your chili is outrages and always a winner.
I followed this recipe and did like it but would change some things.
1/2 a teaspoon of salt was to much, it tasted salty, also I m not sure if 2 tsp of baking powder are to much, I may try with 1, got a weird after taste. As my personal preference I would reduce the coconut oil a lot, maybe use half. Also they turned out quite soft and not crunchy on the outside, may try again with some small adjustments.
Hello so I followed as much as I could of the recipe omitted the eggs only. They were great but I felt like they were a little dry if I might say so it was kinda thick but still great. Is there something I could do to fix that? Thanks
The batter will get thicker than pancakes mix. Did you add the oil?
This has been our favorite / go to waffle recipe for years! I have even subbed in plant based butter and almond milk when I was dairy free and had great success.
We’re having breakfast for dinner tomorrow and my 4yr old requested “oat waffles”. I don’t usually use your blog, this is one of only a few recipes I actually copied into my recipe box but I came to see the measurements in weights. I’m looking to incorporate some sourdough discard into these! If you’re interested in the results I’ll report back.
Love this recipe but want to add FROZEN or FRESH blueberries or strawberries ?
How much frozen blueberries should I add to this recipe so that it doesn’t change the consistency?
Thanks !
You could try adding them. I would suggest chopping strawberries before adding them. Let me know how it works for you!
I have never commented on a recipe before, but I *had* to with this one. I rely heavily on comments to know whether a recipe is worth trying or not, and I cannot get behind some of the recent negative reviews. Not sure why it didn’t work out for them, because these are incredible! I was looking for a way to get both kids to eat their oats in the morning and an easier method for me than making oatmeal or something every single day. After my first try of these turning out great, I am now going to make a big batch and freeze them to have ready to toast each morning! So excited. They cooked so well and did not stick at all. Came off so easily. Perfect outer crisp and inner softness, etc. Thank you for this recipe!
I’m delighted you loved this recipe, Caitlin! I appreciate your review.
These were great. Subtle nutty flavor from the oat flour; came out crisp and tender. A big hit with kids and adults!
I love to hear that, Carrie!
Flippin’ love these waffles! I like to make a batch and keep them in the freezer for quick breakfasts. Never fails. The waffles do need quite a bit of time in the iron, but I’ve never had any problems and I’ve been making these for years.
These crumbled on me. I was able to get ONE waffle out without it totally falling apart and then my 4 year old complained about how they crumbled on his fork. Not sure what went wrong! I didn’t make any substitutions.
I’m sorry to hear that. Did you make them with eggs and let the batter sit for 10 minutes?
This was my first gluten free oat waffle recipe, and it was a success! I’ll definitely be using it again. Thanks for sharing!
You’re welcome, Quinlan!
Ok this is it!!! I made this for breakfast and my husband and I loved it. I’m on a GF diet but he’s not so it’s always tricky getting him to enjoy a GF meal. But this worked.
I made the oat flour at home with old fashioned. And I whisked the egg whites separately and mixed it in after allowing the oat to soak the liquid in.
It was delicious!
Had it with homemade chocolate syrup and homemade berry compote. All GF and DF.
Amazing recipe! Followed it exactly but used peanut oil instead of coconut oil. Cooked it on the highest setting of the waffle maker, but added a minute more each time to make it crispy, not just chewy. So delicious <3 Had no problems with them crumbling or falling apart, or tasting funny. IDK why other people did
Amazing recipe! Followed it exactly but used peanut oil instead of coconut oil. Cooked it on the highest setting of the waffle maker, but added a minute more each time to make it crispy, not just chewy. So delicious <3 Had no problems with them crumbling or falling apart, or tasting funny. IDK why other people did. Forgot to rate it last time
I’m glad you love these waffles, Julie!
Waffles were soft but flavor was good. I am use to processed flour (all purpose) so difference for me. If looking for a healthier waffle, this one is great. I will use again since I am trying to get healthier. Thanks for the recipe.
You’re welcome, Paula!
I made the recipe as stated (using butter) and it turned out delicious. I would love to know which waffle maker you use! The square waffles are cute and might be easier for my toddlers to eat. I’ll definitely return to this recipe for our weekend waffles! Thank you!
You’re welcome, Carissa!
I share this to everyone. I love these! I use sugar free fake syrup to make it sugar free tbh, but it works just as well. I’ve used it many times.
That’s great to hear, Ukky!
This recipe is great! It simple and wholesome, and comes out beautifully. I’ve substituted buckwheat for 1/3 of the flour which makes it hardier and more nutritious.
One thing: the recipe says 1.5 cups flour = 128g, but the flour I used weighed out at 128g per cup.
Hi JR, I’m happy to hear you enjoyed these waffles! Be sure to spoon and level your flour. Otherwise you may have more in one cup.
These were fantastic on the first go for me. I blended my own oat flour, used vegetable oil instead of coconut/melted butter. I topped it with a tart blueberry jam and syrup which was lovely.
I made it using my cast iron (stove top) waffle maker from amazon. I put plenty of oil on the insides of the cast iron waffle maker while it heated up to ensure there was no sticking. I didn’t have any problems getting it out. Came out nice and crispy.
They also tasted SUPER filling.
Wonderful recipe. I may try to add some seeds to the batter next time to make it even hardier.
I absolutely love this gluten free waffle recipe. It’s one of our family favourites recipes to go to!
Your recipes are amazing!
These have been my go to waffles for at least 2 years. Everyone I’ve fed has loved them, even the really picky eaters! I make a double or triple batch and freeze the extras, often toasting and making peanut butter and berry sandwiches out of them. LOVE, LOVE!!!
Well, I didn’t have oat flour and wasn’t interested in making any, so I just threw 1 1/2 cup of oats and all the other ingredients into my vitamix and blended it all up. Let it sit for the 10 minutes and then just made my waffles. They turned out great! My children say “they are AMAZING!” They prefer them to the ones I make with AP gluten free flour blends. Huge success, love that they are made from oats and so simple to just toss everything into the blender. Will add this to the roster.
I made these again for probably the fifth or sixth time. I can’t bring myself to make any other waffle recipe, as these are the very best I have ever had. I make all the batter, and freeze what is left over, then pop the frozen waffles into the toaster, whenever I am wanting these amazing waffles. Fabulous, absolutely fabulous!
Amazing recipe! Topped with some coconut whipped cream, maple syrup, and strawberries! The oat flour literally made these taste like oatmeal cookies. So good! Did not fall apart at all and were so crispy.
Thank you for the recipe! Waffles came out perfect and crispy! Will definitely make more :)
This recipe is so good! The waffles are delicate to get out of the iron, but as long as you are gentle and they are fully cooked it should be no problem. (For normal waffles I usually just stab them with a fork to get them out but after my first attempt at that and it breaking the waffle I adjusted to gently lifting and scooping and it worked perfectly). Thank you for this easy recipe. Will definitely be making it again!
This was delicious!! Followed recipe and it turned out light and fluffy and perfectly delicious❤️❤️❤️ Thank you!
You’re welcome, Peg!
I absolutely love these and make them regularly! I like them savory, so I just omit the cinnamon and syrup and they’re so good! I make a double batch and freeze them when they’re done, and just pop a couple into the toaster oven when I’m ready to eat!
Taste is really good and you cant tell it is from oat. In those craps for 20 dollars it takes at least 12 minutes for pair of waffles. Regular wheat ones are in 7 or 8 minutes, those are still too soggy on the top. It starts to be crunchy on the top around 10 minutes and stays moist, but baked through, in the middle. Pans needs to be greased, no matter how nonstick it is. My oat flour is normal oat ground in Braun Multiquick smallest container, slightly finer than fine corn flour.
To crumbling. Currently making pancakes to see difference in time. And it is almost half time to use all batter. Now I have the flour little more coarse, because I ground whole batch in one go. It is too much for this small braun bowl. And some pancakes are crumbed or torn when flipped like vesjolil povar. Some blenders can not ground enough fine. It seems that all the problem.
Made these this morning for Sunday breakfast with the grandkids. The girls loved them and so did I!
That’s great, Deborah!
I have to agree with the other review, the waffle was very crumbly and I couldn’t get it out of my iron in one piece. Also I think med/high is too high as they we’re almost burnt.
Hi, I’m sorry to hear that. How much batter did you use for each waffle? Did you let it set for 10 minutes per instructions?
I made these today and they were delicious. I loved how they were slightly crunchy on the outside. I added chia seeds and collagen to the batter and everything else stayed the same as recipe. Thanks so much.
You’re welcome, April!
Absolutely amazing, used a new waffle iron and oiled with peanut oil.
Thank you for your review, Julie!
This is one of my favorite recipes! Best waffles ever whether a vegan or not. I use one “flax egg” soy milk and vegan olive oil butter. Top them with sliced bananas, strawberries, blueberries, chopped walnuts and maple syrup. Waffles freeze very well and are perfect warmed up in the toaster oven. Thank you Kate!
You’re welcome, Clauida!