Ingredients

Scale

2 cups rolled oats (certified gluten free, if needed)
1/2 cup 1-to-1 gluten free flour (like Bob’s Red Mill), or all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 cups unsweetened almond milk (or your favorite)
2 Tbsp apple cider vinegar
2 eggs
2 Tbsp pure maple syrup (or sugar)
1/3 cup avocado oil (see notes for substitutions)

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Instructions

In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon (if using). In another bowl, whisk together milk, vinegar, eggs, syrup, and oil/butter. Whisk until smooth. Pour wet ingredients into the dry ingredients and stir until well combined (no dry spots). Cover and refrigerate mixture at least 4-5 hours, up to 10-12 hours.

When ready to cook, remove batter from the refrigerator and stir a few times to bring batter together and loosen it up. Heat your waffle iron and grease it, then cook according to your waffle iron’s directions.

Notes

SUBSTITUTIONS: if you’re not dairy free, you can use butter in place of the oil and 2 cups buttermilk in place of the almond milk/vinegar combination. You can use sugar in place of the syrup, and can use your favorite oil/fat for this recipe. Butter, avocado oil, and coconut oil all work well.

VARIATIONS: I do like the cinnamon added to the batter, but it’s optional. You can also add 1/2 tsp vanilla extract to the mixture if you like.

TOPPING IDEAS: Traditional maple syrup is great, but berries and whipped cream or coconut cream, peanut butter & bananas, toasted pecans, or sautéed cinnamon apples are all delicious.

HOW FAR IN ADVANCE CAN I MAKE THEM? For best results the batter needs at least 4 hours in the fridge for the oats to soften and soak (otherwise they can be chewy), but you can make the batter 10-12 hours in advance without an issue.

FREEZING LEFTOVERS. We always freeze leftovers. I put them in a zip-top bag, then pull them out and pop them in the toaster to reheat single servings. If you’re re-heating for a crowd, just put them on a baking sheet in the oven at 350 degrees for 10-15 minutes, until they crisp up.

Nutrition

Calories: 294kcal
Sugar: 5g
Sodium: 367mg
Fat: 17g
Saturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 5g
Protein: 7g
Cholesterol: 53mg