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Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
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vegan, breakfast, gluten-free, easy, paleo, oil-free, sweet · July 12, 2020

Crispy Almond Flour Waffles

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Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!

So the real question: Is this a stack of ice cream for breakfast or a stack of waffles for dessert?

I know that may seem like a lot of ice cream for a breakfast post, but stick with me because a) the ice cream is optional and b) these waffles are my new favorite and pure crispy/fluffy/golden magnificence. Egg-free waffles made with almond flour are something I’ve been dreaming of for a while, and I finally found the perfect combination of ingredients.

One bowl, 8 ingredients, 10 minutes to make, and incredibly customizable with chocolate chips or berries or whatever you love throwing in your waffle batter. Personally I prefer to keep the batter plain jane and go wild with toppings. But you do you.

I made mine small for ice cream sandwiching purposes, but they bake up just as well full size you will just get a couple less from the batch.

Like I said, ice cream = optional. But if you think a waffle sweetly soaked in maple syrup is delicious, lemme just tell you a waffle sweetly soaked in melted chocolate ice cream…just sayin.

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Crispy Almond Flour Waffles

★★★ 3 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 waffles 1x
  • Category: breakfast
  • Cuisine: american
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Description

Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!


Ingredients

Scale
  • 1 1/4 cups almond flour
  • 3/4 cup tapioca flour (or arrowroot/cornstarch)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup almond milk
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Whisk together the almond flour, tapioca flour, baking powder, and cinnamon until no lumps remain.
  2. Add the almond milk, maple syrup, and vanilla. Whisk to combined.
  3. Scoop batter onto a preheated and greased waffle iron, and cook until golden and crispy (makes 8 small waffles, 3-4 tbsp batter per).
  4. Add toppings of choice, and eat!


Nutrition

  • Serving Size: 2 waffles
  • Calories: 303
  • Sugar: 7g
  • Sodium: 99mg
  • Fat: 6g
  • Saturated Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 5g

Keywords: gluten free, grain free, brunch, breakfast, easy, almond flour, healthy

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In: vegan, breakfast, gluten-free, easy, paleo, oil-free, sweet · Tagged: breakfast, easy, healthy, grain-free, almond flour, gluten-free, brunch

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Comments

  1. Sid says

    July 15, 2021 at 8:09 pm

    Did not turn out. Really thick and stuck really bad to my waffle iron even though I sprayed it and got it hot.

    ★

    Reply
    • Natalie says

      July 16, 2021 at 8:28 am

      Sorry they didn’t work out for you, perhaps it was too hot. I prefer to cook these on low and give them more time, works better that way with grain/egg free recipes in my experience!

      Reply
  2. O says

    October 18, 2021 at 9:26 pm

    Can maple be left out in this recipe?

    Reply
    • Natalie says

      October 19, 2021 at 9:24 am

      Yes they will be fine without!

      Reply
  3. Ash says

    January 16, 2022 at 11:01 am

    My daughter is highly allergic to eggs and all forms of milk/dairy. I’ve tried for years to make her a decent waffle but I thought it would be out of reach forever. Finally I found this recipe and got PERFECT GORGEOUS waffles every batch I’ve made now! I just got a fantastic new waffle iron which probably helped. Looked up non toxic waffle makers and chose the Hamilton Beach Durathon Belgian waffle maker with the removable plates—highly recommend! It’s ceramic coated instead of teflon so the nonstick surface works beautifully but there’s no gross chemical fumes to burn off. Anyway this recipe is it. Exactly what I needed and I’m so thrilled that my daughter gets real homemade waffles for the first time. I made them again this morning with frozen blueberries added and they’re amazing.

    ★★★★★

    Reply
    • Natalie says

      January 17, 2022 at 9:42 am

      YAY!! I am so so happy these work for your family, what a delicious and happy breakfast first🤗 Love the blueberry addition, my favorite way to make them too. Thank you so much for the lovey feedback Ash!

      Reply
  4. S.Christopher says

    February 22, 2022 at 12:23 pm

    Wow! Surprised no on else needed more liquid.
    I used 1/4 total less of (almond flour & starch, figured proportionally) but the same amount of everything else. My batter sat for 3minutes while the waffle iron heated up so I added some water to the batter. Wanted to keep calorie count the same.. The batter was so thick that I could not whisk it. (Winter here but I didn’t think the air was that dry!) it was still thicker than waffle batter usually is, more the really thick brownie batter. Smells good

    Reply
    • Natalie says

      February 22, 2022 at 1:46 pm

      This recipe is a bit thicker than your typical (without eggs and gluten that is usually necessary for waffles/pancakes), but it should still be whisk-able. Did they bake up okay? You could add an extra 1/4 cup almond milk or so as necessary!

      Reply

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  1. Grain-Free Sweet Potato Waffles (vegan) | Natalie Jo says:
    September 23, 2020 at 12:29 pm

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