Vegan Gluten-free Oatmeal Waffles

reading time: ca. 2 min

What may look like a stack of pancakes is actually my first vegan gluten-free waffles!!

Alright, i'll admit, this wasn't actually my first attempt at making vegan gf waffles, but the very first attempt (last year) was a majestic disaster! I used my banana oatmeal pancake recipe for this, and guess what - it was a mess. Too sticky, too wet - the entire waffle iron was covered in semi-raw batter. Not so much fun cleaning up - and without a treat at the end because no frickin waffles came out of this lousy experiment, haha!

So this time i wanted to play safe and took inspiration from Amy's Vegan Raspberry Pomegranate Oat Waffles which in turn are the result of veganizing an old Belgian oat waffle recipe. Anyway, they turned out pretty nice - i could even break apart the separate waffle triangles! - , so i wanted to share the recipe with you!

Vegan Guten-free Oatmeal Waffles

adapted from Amy @Fragrant Vanilla Cake

Preparation time: 15 min (+ 30-60 mins baking time)
Main ingredients: oats, soymilk, cinnamon
difficulty level: easy-moderate
makes: 6 waffles
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"


2 tbsp chia seeds (you can also use ground flaxseed)
1/4 cup + 2 tbsp water
1 cup gluten free rolled oats
1 1/2 cups gluten free oat flour (= oats blended in high-speed blender)
3/4 tsp sea salt
1 1/4 tsp baking powder
1 tsp stevia powder or other sweetener of choice
1/2 cups coconut milk
1 cup vanilla soy milk or other plant-based milk
3 tbsp sunflower oil
1 medium apple, shredded (you could probably use applesauce or pear or soy yogurt instead!)

For garnishing (optional):
buckwheat groats
pure peanut butter
agave syrup or honey (if not vegan)


Combine chia seeds and water in a glass or small bowl, whisk and set aside in the fridge for 15 minutes until the mixture is gel like. Add all dry ingredients (oats, oatmeal, baking powder, salt, stevia if using) to a large mixing bowl and whisk until well combined. Add wet ingredients (soymilk, coconut milk, oil, apple, chia water mix) to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats.

Once the waffle iron is ready, generously coat with non-stick spray or sunflower oil and pour on a scoop of batter. Cook according to manufacturer instructions. Now the baking of the waffles depends on your waffle iron and your preference. If you like them to be crispy, use less batter, make them thinner and cook longer or with more heat. If you like them thick and slightly moist inside, cook on lower temperature. I kept my waffles warm in a low heat oven (80°C / 176°F) while I was cooking the others. When everything's ready, serve immediately with desired toppings. (tastes great when cold as well though!!)

This is just the basic recipe. Want something more fancy? Just add some more ingredients to the waffles!
Cinnamon apple? Add cinnamon and baked apples.
Strawberry chocolate? Add strawberries and cacao nibs.
Banana peanut butter? Add banana slices and a little peanut butter.

If you leave out the sweetener as well as the vanilla soy milk (just use regular soy milk or any other unsweetened plant-based milk), you can even enjoy them with a savory spread or make them savory in the first place by adding shredded carrots, leek or onion and pepper or turmeric or chilli!

I ate them with strawberry slices, buckwheat groats, peanut butter and a drizzle of honey on top :) Vegans: use agave nectar or maple syrup instead!
You could even be super decadent and add a batch of whipped (coconut) cream or your favourite nicecream! Dang it, why didn't i think of this earlier...? Haha!