My son eats these waffles every single day. We make them, freeze them and then just pop them into the toaster (or oven) to reheat in the morning for a quick, nutrient dense breakfast before school. They are super filling, really couldn’t be any more nutritious and they taste great!
My husband has been making oat flour waffles since well before we met and I soon realized that they are a great way to incorporate all kinds of beneficials into my little ones’ diets. Hemp seeds? Check. Flax? Got em. Protein? Loaded. Omega 3’s? Oh yeah. Fruit? Why, of course!
I call these ‘Accidentally Gluten Free’ because.. small confession.. If I hear the words ‘gluten free’ with any sort of bready or baked things, I tend to run in the other direction and I don’t want you to do the same! (I know, I know, there must be baked/ bready gluten free options out there that taste good..it’s just that I haven’t found too many of them.)
These are the exception and a great way to incorporate a whole grain other than wheat into your diet.
Preheat your waffle iron (We splurged on this Breville 4 slice waffle maker awhile back and absolutely love it. We use it a lot and it’s exceeded all of our expectations). We preheat to the highest setting.
Add your oats, water, soy milk, oil, salt, cinnamon, flax, hemp, baking powder, apple cider vinegar and banana to your Vitamix or other blender. Blend on high for about a minute.
Spray your waffle iron with a bit of oil (optional but I like the way it makes the waffles crispy). Santa brought me this Misto sprayer a few years back and we use it all the time (I even bought one for my mom:)
Pour in some of the batter (amount depends on your waffle maker) and cook until done (Our waffle iron takes approximately 6-7 minutes to cook them through). Remove, respray with a bit of oil and repeat.
Serve with whatever you’d like: Syrup, peanut butter, fruit/ berries, mint, soy or coconut whipped cream. Delicious!! Can’t eat them all? Let them cool and freeze them for later use in large Ziplock bags or glass containers. To reheat: Just allow them to thaw for a few minutes on the counter top and then pop them into your toaster or oven for about 3-4 minutes.
Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use Amazon affiliate links ONLY for products that I personally use and rely on. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- 3¾ cups raw, uncooked oatmeal
- 2¼ cup water
- 2¼ cup soy milk
- 4 tbsp oil of choice (I use organic canola)
- ¾ tsp salt
- 1 tsp cinnamon
- 1 tbsp whole flax seeds
- 3 tbsp hemp seeds
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 1 banana, peeled
- To serve: Syrup, berries, whip cream, peanut butter (Whatever you'd like!)
- Preheat your waffle iron. We preheat to the highest setting on ours.
- Add your oats, water, soy milk, oil, salt, cinnamon, flax, hemp, baking powder, apple cider vinegar and banana to your Vitamix or other blender.
- Blend on high for about a minute.
- Spray your waffle iron with a bit of oil (optional but I like the way it makes the waffle crispy)
- Pour in some of the batter (amount depends on your waffle maker) and cook until done (Our waffle iron takes approximately 6-7 minutes)
- Remove and repeat.
- Serve with whatever you'd like; Syrup, peanut butter, fruit/ berries, mint, soy or coconut whipped cream.