Vegan Gluten Free Oatmeal Waffles

Vegan Gluten Free Oatmeal Waffles

It’s the end of our spring break here and we had big ambitions to go on a fly-by-the-seat-of-our-pants trip to the Grand Canyon last weekend with two other couple friends. But, as the date approached life happened as it does and nobody planned, so we ended up calling the whole thing off.¬†Instead, we opted for a casual brunch at our flat last Saturday morning. Honestly, it was perfect: Relaxing, delicious, connecting – just what we all needed. The Grand Canyon will have to wait for another day, and that’s OK with me. Sometimes brunch trumps road trips.

Waffle Mix

It isn’t brunch without waffles. Don’t ask questions.

We have two friends who are gluten free and I wanted everyone to feel included and well fed, so I scoured around for a GF waffle recipe. It was a total test that ended up a success. However, they didn’t really have any flavor, whole grains or tenderness. So, after brunch ended I made it my personal mission to come up a recipe better than the original. I believe I’ve done just that. Even John approved, and he’s a waffle hater! ( <—- eewww.)

Oatmeal WafflesVegan WafflesGluten Free Vegan Waffles

Look at that stack of glory! The recipe is simple, as always: One bowl and under 30 minutes. It does include a few gluten free flours but I found mine easily and affordably at a local market and can almost guarantee you can, too. If you’re a GF eater you likely already have these on hand. And if not, just sub in the same amount of all purpose or whole wheat flour for a similar result (although some modifications may have to be made for consistency sake).

Vegan Gluten Free Waffles!Gluten Free Waffle Recipe

What do they taste like? Awesome in the mouth.

Tender on the inside, crispy on the outside, and lightly sweet with a hint of vanilla. Plus, they have plenty of good-for-you ingredients like flaxseed, rolled oats and agave nectar. They were delicious right off the waffle press, and almost more delicious frozen and re-heated the next day in the toaster. The perfect kind of waffle, if you ask me.

Crispy Oatmeal Waffles Gluten Free and VeganGluten Free Vegan Waffles Recipe

Let’s be real, it isn’t a waffle without toppings. I went with a little vegan butter, strawberries, banana and maple syrup. But these would also be excellent plain, with a few chocolate chips, or with peanut or almond butter. Long live the brunch waffle!

Best Gluten Free Waffles Recipe

4.8 from 12 reviews

Vegan Gluten Free Oatmeal Waffles
 
Prep time
Cook time
Total time
 
A crispy on the outside, tender on the inside vegan + gluten free waffle that’s lightly sweet and incredibly satisfying. Healthy enough for a weekday breakfast and special enough for a weekend brunch.
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 5-6 waffles
Ingredients
  • 1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
  • 1/4 cup melted vegan butter, such as Earth Balance
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp agave nectar or maple syrup
  • 1 cup brown rice flour
  • 1/2 cup gluten free rolled oats
  • 1/2 cup potato starch (not flour)
  • scant 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar
Instructions
  1. Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
  4. Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
  5. Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.
Nutrition Information
Serving size: 1 waffle Calories: 329 Fat: 9 g Carbohydrates: 57 g Sugar: 6 g Sodium: 200 mg Fiber: 2.5 g Protein: 3 g

recipe adapted from food.com

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Comments

  1. Dana says

    These look yummy and we are trying after Passover for sure! I try to keep our food real. Have to tried coconut manna or oil for these in place of vegan margarine?

    • Dana says

      I use coconut oil a lot in baking, actually. However, for these I was looking for that buttery flavor. I’m sure coconut oil would be great as a substitute though!

  2. Anne says

    Thank you so much for this recipe! These were so great. Couldn’t stop eating them. I’m vegan and my husband is vegetarian and gluten free, so these were perfect!

  3. says

    Long live the brunch waffle! My home is tear-inducingly waffle-iron-less at the moment. I will keep searching on, though! Never give up!

  4. says

    Oh my! These might be the final push that I need to get a waffle iron. They look so good. My favorite gluten-free pancakes are vegan too. And you’re right, as a regular gf baker, I totally have all of these ingredients on hand.

  5. Chelsea says

    just made these….oh wow. they are seriously the best waffles I have ever had (and Ive tried TONS of recipes trying to perfect vegan waffle making). The only subs I made was I omitted the dry sugar at the end, and added a dash of cinnamon. Thank you!

  6. says

    I have got to try this! I will have to sub out quinoa flakes for the oatmeal (we cant do oats around here) but this seems perfect. I have been wanting a gluten free vegan waffle recipe soooo bad. Vans makes me sick (all the sugar!) and all the ones I have adopted havent turned out amazing.

  7. Sandy says

    I love this recipe and of course they’re the best when they’re just made. Do you know if you can keep the batter in the fridge for a couple of days without any problem? Thanks a bunch!

    • Dana says

      I’m sure you could but there’s no guarantees as I haven’t tried it. But maybe one day in advance at most would be best. Hope that helps!

  8. Beth says

    These are so good! Thanks for giving us the best recipe for GF waffles EVER! I omitted the sugar at the end, and they were perfect! Love that they freeze well too.

    • Dana says

      Beth, so glad you enjoyed these! I stil have one or two in my freezer and can’t wait to eat them all up this week! Such a quick and easy (healthy) breakfast.

  9. Rachel says

    This recipe is soo wonderful and easy! I wouldn’t have known they were gluten free if I hadn’t made them myself. These waffles are soft and chewy. From now on this will be my go to waffle recipe.

  10. Marada De Ley says

    These are phenomenal! I have made gluten free waffles before that are either tasteless, heavy as bricks, or both. These are so great, and I have never made waffles before that were crispy – YUM! I added dates and bananas to ours. Double yum

  11. Umm Wesam says

    I have two problems with these waffles. Well maybe three. The first is that they were so good I never got to eat any from our first batch. They literally flew off the table. Second they stick to my waffle iron like no tomorrow. I have cooked so many waffles and have never had an issue even without greasing the griddle but these are sticky! Even though they stick it is worth every poke and prod and imperfect waffle on the plate. The kids dont care so why should I? The third problem is there can never be enough of these. They are absolutely amazing. We have been gluten free a long time and I thought I had waffles down but this recipe put all my others to shame. Many other gf waffle recipes come out chewy or semi mush with absolutely no flavor but this, oh, this was heaven! This is definitely the recipe you want to at least double when you make it!

  12. Stephanie says

    I just made these and they were very yummy! I had to make quite a few substitutions as there were some things I did not have. I replaced the 1/2c of potato starch with tapioca starch, used coconut oil instead of vegan butter, used 1/2c of soaked, dehydrated & blended oats, used homemade oat milk instead of almond milk and instead of adding maple syrup, I used 2T of coconut sugar. The mixture was very thick, but it made lovely waffles! After the 2nd waffle I added more water to thin the mixture out, just to see what they would turn out like, and this made them very crispy and delicious! (they did stick a lot more, but I could still remove them from the waffle maker whole). Definitely the best recipe I have found so far, and I have tried A LOT of gluten free/vegan pancake/waffle recipes, most of which turned out mushy and inedible. Thanks heaps!

  13. Lindsay says

    Hi, I really like the sound of this recipe! And the comments vouch for it, as well, but I am wondering about the fact that that the oats are uncooked/not ground into a flour. They are just mixed in with the dry ingredients. Do you notice biting into uncooked oats? That seems unappetizing in a waffle.. I appreciate your feedback. Thanks!!

  14. Heidi says

    These are so good I replaced potato starch with arrowroot starch and replaced the tapioca flour with shredded unsweetened coconut I also added vegan chocolate chips to half te batch. I’m in love!!!!!

  15. Leslie says

    Eating them right now with almond butter and a drizzle of agave. I too added a tsp of cinnamon. Decadent. I intend to make them for the non-vegan, glutinous members of the family. Hmm, now I’m thinking about a savory version for a future dinner,… Thanks for sharing!

  16. Monika Kawski says

    These are SO DELICIOUS. My boyfriend recently has been transitioning into GF, and feels a lot better as a result, and he whipped up this batch the other day and I came home from class to these delicious waffles. So good smothered with Earth Balance and some real maple syrup. They were so good I couldn’t resist making them again today.
    The thing about these waffles too is that they are pretty filling, so we could each only eat about 2 max (maybe 3). Great recipe though, will definitely make them time and time again! Thanks Minimalist Baker!

    • Dana says

      Monika! Thanks for sharing your success with us. We created this recipe with a few of our own gluten free friends in mind and were thrilled when they loved the result. Thanks again for sharing! Hope you and your boyfriend make and eat many many more of these waffles :D Love hearing from readers!

  17. Rebecca says

    Can not wait to make these for my little one who is wheat, egg and dairy free. Hard to find gluten free and egg free recipes that are not super involved to make. Thank you so much for taking the time to work the recipe!

  18. Brenda says

    With many modififications this could be a good recipe. The dough is more like biscuit dough and makes a gummy waffle. Sorry. Experienced vegan chef and was really disappointed.

  19. Shelbey says

    these are amazing thank you for sharing! I’ve spent far too much time trying other recipes with the same results. Too crunchy, no flavor, too mushy…
    These are PERFECT.

  20. Raquel says

    Thank you for this recipe! I made these this morning and they turned out great. I did not have any tapioca flour on hand, so just substituted it with more potato starch, and that worked fine. I did think they were a bit too sweet, so I will leave out the white sugar next time, and will increase the salt a bit to a scant 1/2 tsp. Again, thanks a bunch!

  21. says

    I made these for breakfast this morning. They turned out perfect! I was shocked at how wonderfully crunchy they were on the outside. There is nothing worse than I waffle that is basically a pancake… This made the perfect amount for my husband, my daughter, and myself too. Loved them.

  22. rachel says

    I had to stop by and give you your props. I am new here, & this is the second recipe I’ve tried from your site in the past two days and they are both 5/5 star recipes! All I want to know is WHEN is your book coming out?! Thank you so much! You guys are the bomb.

    • says

      Yay! This makes me so happy, Rachel. Glad you enjoy our recipes. We are currently putting the finishing touches on our cookbook and it will be out at the end of January/beginning of February. Can’t wait to see what you think!

  23. Cathy says

    Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from APeekIntoMyParadise.com

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