Crispy Gluten-Free Waffles Recipe

These Oatmeal Gluten Free Waffles are light, tender inside and crisp around the edges. They freeze and reheat beautifully, making them perfect for quick weekday breakfasts. I often serve them with a simple fruit “syrup” — just simmered fruit sweetened lightly with honey — but they are delicious with maple syrup or fresh fruit too.

How to Make Gluten Free Waffles

Waffles are one of my favorite weekend breakfasts, and this oat flour version is an easy, wholesome take on the classic. The batter comes together quickly and can be kept in the refrigerator for a day so you can make waffles on busy mornings. These waffles are naturally gluten free when you use certified oat flour, and they pack protein from eggs and yogurt, making them a satisfying start to the day.

Key ingredients for these fluffy, gluten free oatmeal waffles:

Oat flour
Eggs
Plain yogurt
Almond milk (or other milk)
Coconut oil or another mild baking oil
Cinnamon (optional, but recommended)
Honey or another liquid sweetener (optional)

A homemade blueberry syrup is an easy, lower-sugar topping that brightens the waffles. Simmering frozen or fresh berries with a small amount of sweetener makes a naturally fruity sauce that pairs wonderfully with oat-based waffles. If you prefer traditional maple syrup, it works just as well.

Tips for Cinnamon Oatmeal Gluten Free Waffles

Use a reliable waffle iron that produces an even, hot surface so the waffles crisp up nicely without overcooking.
To keep the recipe gluten free, use certified gluten free oat flour if you require strict avoidance of gluten.
Make ahead: these waffles freeze and reheat beautifully in a toaster or oven. Make a double batch and freeze extras for fast breakfasts.
Kid-friendly: eggs, yogurt and oats blend into a texture that many children enjoy when served as waffles, making it easier to include those nutrients in a meal.

Recipe: Gluten Free Oatmeal Waffles

Servings: 4 waffles | Prep time: 5 minutes | Cook time: 10 minutes | Calories: 220 kcal (per waffle)

Ingredients

2 eggs
1/2 cup plain yogurt
1/4 cup almond milk
1 tablespoon melted coconut oil
1 tablespoon honey (or maple syrup)
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oat flour

Instructions

In a large bowl, whisk together the eggs, yogurt, almond milk, honey, and melted coconut oil until smooth and combined.
Add the cinnamon, baking soda, and salt, and mix thoroughly.
Stir in the oat flour until the batter is combined and has a slightly thick, pourable consistency. If needed, add a tablespoon or two more milk to reach desired texture.
Preheat your waffle iron according to the manufacturer’s directions and grease lightly if required. Pour or scoop the batter onto the hot waffle iron and cook until golden and crisp at the edges.
Transfer finished waffles to a wire rack to keep them crisp while you cook the remaining batter.

Blueberry Syrup (Simple)

To make a quick blueberry syrup, combine 1 cup frozen or fresh blueberries and 2 tablespoons water in a small saucepan. Heat over medium-high until the berries begin to simmer. Reduce heat to medium-low and stir in 2–3 tablespoons honey or maple syrup, adjusting sweetness to taste. Simmer until slightly thickened, then spoon over warm waffles.

Notes

These waffles freeze and reheat very well. After cooling, place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. Reheat in a toaster or oven until heated through and crisp. For variety, fold in a handful of mashed banana or a few chopped nuts to the batter, or top with fresh fruit and yogurt for added protein.

Nutrition (approximate per waffle)

Author: Michelle Miller

More Ideas

If you enjoy these oat flour waffles, try experimenting with add-ins like mashed banana, a swirl of nut butter, or a spoonful of yogurt on top. Sweet potato or banana-oat batters also make excellent gluten free waffles and are worth trying if you want to vary flavors and textures.