Naturally gluten-free waffles made with oats and flecked with sweet berry spots–these Blueberry Oat Flour Waffles are a perfect easy, healthy, vegan breakfast!
If you remember back before I left on my other-side-of-the-globe adventures, I was in the middle of bombarding you with an abundance of breakfast recipes. Overnight oats with a touch of kombucha tang. Oil-free scones with bright red berry bits. Savory pancakes with a beginning-of-the-day dose of veg. A brownie made of oatmeal because if it’s made of oatmeal it counts as breakfast. Picking up where we left off after a brief pause for something pink, let’s add waffles to the list.
When I make pancakes, it’s all about the pillow-like fluff. But waffles cook in a confined space, there is only so much room for rise between two hot metal plates. Sure inner fluff is important, but with waffles it’s really about making the most of all that waffle-meets-iron surface area and maximizing the crispy toasty outer texture!
These waffles are based on my fluffy banana-free pancake recipe but with a few slight modifications and of course a berry addition because blueberries are the best breakfast berry in my humble purple-loving opinion. Anytime you see a bowl of oats or a pancake stack on the blog or Instagram without bluebs, you can be pretty sure I added them after the photo.
Because I knew these Blueberry Oat Flour Waffles would be on camera, I bought a pint of fresh blueberries just for the occasion. But the fresh blueberries this time of year are just orbs of nothingness, like someone forgot to give them flavor. So good old frozen blueberries are my year round frozen fruit bestie.
Ever in need of a late night sweet treat but
already ate all the ice cream want to keep it relatively healthy? Frozen blueberries + coconut milk + chocolate chips = the BEST!! The coconut milk poured on top hardens and gives the berries a delicious sweet frozen shell. And the chocolate chips are optional but so yum. Or you could swap them out for caramel or chocolate sauce, mmmmm…
Wait what what were we talking about??
Waffles! Blueberry waffles. Blueberry oat flour waffles. Right.
You could use fresh or frozen blueberries in this recipe. Either way they will smush and heat up and turn deliciously jammy! Or you could use other berries or fruits instead. I topped my two-waffle stack with a dollop of coconut cream, a sprinkle of hemp seeds, and of course maple syrup. Because breakfast.
This recipe usually makes two large waffles, but that will vary depending on the shape and size of your waffle iron. I find it to be the perfect amount of waffle for one very hungry human or for sharing with a blueberry breakfast-loving buddy. Just devour while they are warm and toasty for ultimate oaty waffle wondrous-ness!
Naturally gluten-free waffles made with oats and flecked with sweet berry spots–these Blueberry Oat Flour Waffles are a perfect easy healthy breakfast!
- 1 cup oat flour
- 1 tbsp baking powder
- ½ cup unsweetened applesauce
- ¼ cup non-dairy milk
- 2 tbsp maple syrup (optional)
- 1 tsp lemon juice
- ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
- 1/4 cup blueberries (fresh or frozen)
- Toppings: coconut whipped cream (hemp seeds, maple syrup, more berries)
- Combine everything except for the blueberries in a high speed blender. Blend until well combined, but do not over blend. You can alternatively mix eventing together by hand in a mixing bowl.
- Add the blueberries and pulse briefly to mix them in.
- Spray the waffle iron with coconut oil or nonstick spray (even if it says “nonstick” I find they usually stick if you skip this).
- Pour half the batter into a preheated waffle iron and cook according to manufacturers instructions. Repeat with the remaining batter.
- Top with coconut whipped cream hemp seeds, berries, and maple syrup (or whatever toppings you love) and enjoy!
Looking for a less berry, more banana breakfast? These super fluffy Banana Smoothie Pancakes should do the trick…
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