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Crispy Oat Waffles

These gluten-free waffles can be made ahead of time and reheated to order.
Plate of waffles with fruit on top.
  • Yield 5 servings
  • Prep Time 20 minutes
  • Cook Time 15 minutes


  • 1 cup unsweetened almond milk or milk of choice
  • 1 tbs. ground flaxseed
  • 1/4 cup unsweetened applesauce
  • 1 tsp. white or apple-cider vinegar
  • 1/4 cup avocado oil or melted coconut oil
  • 1 tbs. maple syrup
  • 1/2 tsp. vanilla
  • 1 1/2 cups gluten-free rolled oats, divided
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • Oil for waffle iron


In a small mixing bowl, combine milk, flaxseed, applesauce, and vinegar; let sit for a few minutes. Add oil, maple syrup, and vanilla. Whisk thoroughly, then set aside.
Place 1 cup of the oats in a blender and grind to a powder, stopping to scrape down as needed. Add the baking powder and salt and pulse a few times to mix. Add the liquid mixture and process briefly to mix. Use a spatula to scrape the bottom of the blender container to make sure everything is mixed in. Add the remaining 1/2 cup oats and pulse just to mix in. Let the mixture stand for 10 minutes until thickened.
Preheat the waffle iron according to manufacturer’s instructions, for about five minutes. When the iron is hot, open it and oil lightly. Measure 1/2 cup batter into the middle of the iron and close the top. In about two minutes, when the waffle is browned and crisp, transfer the waffle to a plate or a cooling rack. Repeat with remaining batter.
Serve hot, or cool completely and place in a zip-top freezer bag. To thaw, toast frozen waffle in a toaster or toaster oven, and serve with desired toppings.

This recipe originally appeared in the January/February 2020 issue of Experience Life, Life Time’s whole-life health and fitness magazine.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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