Easy Vegan Gluten-Free Oat Waffles with Quinoa

These easy vegan gluten-free oat waffles are made with a gluten-free flour blend of oats and quinoa. They're crunchy and golden on the outside with crispy edges and a soft and fluffy inside—yet, they are hearty and satisfying thanks to whole grains. This gluten-free waffle recipe is perfect for breakfast or brunch and is made entirely in a blender. These waffles can also be frozen and reheated for busy mornings.

Jump to:

• Why you will love this recipe
• Ingredient Notes and Substitutions
• Important Notes on Gluten, Quinoa & Oats
• How to Make Vegan Gluten-free Oat Waffles
• Helpful Tips for Best Results
• Storage and Make Ahead
• Serving Suggestions
• FAQs
• Easy Vegan Gluten-free Oat Waffles with Quinoa

Why you will love this recipe

In my home, we love breakfast recipes with whole grains, often making spelt pancakes or baked oatmeal. But when the craving for waffles arises, this is the recipe of choice. A mix of uncooked grains (rolled oats and quinoa in this case) are blended into a fine flour, then combined with the remaining ingredients right in a blender. And for those food scientists out there, yes, quinoa is actually a seed, not a grain, however, it is commonly used as the latter.  

This is a very popular recipe in my home because of how easy and quickly it comes together. Unlike regular waffles, these waffles are made with plant-based, simple ingredients—there are no eggs, no dairy and no wheat flour (and for those who don't appreciate them, there is no banana either, unless you add it on top).

A homemade gluten-free flour blend of oats and quinoa creates the base for these waffles. Eggs are replaced with "flax egg" (ground flax seeds) and dairy is replaced with unsweetened plant milk. Moreover, instead of granulated sugar, this recipes uses maple syrup right in the waffle batter; I often find myself snacking on this recipe without any toppings because they're just so good.

Ingredient Notes and Substitutions

For this recipe, you will need the following main ingredients. For the specific amounts, please see the recipe card. Before you proceed: always check every ingredient to make sure it wasn't processed in a facility that also processes wheat and other gluten containing products, otherwise cross contamination will occur. If gluten is an issue for you, make sure every ingredient you use is certified gluten-free. As well, please see my important notes below on gluten quinoa and oats.

Rolled oats: uncooked rolled oats make up the base of this recipe. I use certified gluten-free rolled oats. If you have oat flour already on hand, I suggest using a kitchen scale to make sure you get the proper amount for this recipe (the gram measurement is located in the recipe card). You can also use steel cut oats, however, you will need to process them longer to create the fine, flour-like consistency needed. 

Quinoa: uncooked quinoa is the second component to the flour base for these waffles. My preference is for white quinoa, but you can also use red or tricolour quinoa. I also choose certified gluten free quinoa, however, see my note below on quinoa and gluten—this is especially important for those with celiac or other issues with gluten. 

Baking Soda: the leavening agent used to add more lift and lightness to this recipe.

Flax Meal: ground flax seeds are called flax meal. This ingredient acts as a binder similar to how eggs would. I prefer to use brown flax seeds over golden flax because it tends to gel faster and better than the latter. Ground flax seeds are a common egg substitute in vegan recipes. If you don't have ground flaxseed, use 1 tablespoon of whole chia seeds or 2 teaspoon of ground chia seeds.

Sea salt: used to balance out and enhance the flavours of this recipe. 

Ground cinnamon: this adds flavour, warmth and aroma to these waffles. You can omit this if you wish. 

Unsweetened almond milk:  I prefer the taste of almond milk, however, I have also used lite coconut milk, oat milk, and soy milk for this recipe. You can use whichever dairy-free milk or plant-based milk you prefer, however, full-fat coconut milk will be too thick for this recipe. 

Maple syrup:  this is used as a natural sweetener in the waffle batter and for serving. I opt for pure maple syrup because it has the best flavour and will be naturally sweeter than other mock maple syrup products. You can also used agave syrup in equal measure.

Important Notes on Gluten, Quinoa & Oats

While this recipe can be made using certified gluten free ingredients, it still may not be suitable for those with celiac disease or those with gluten sensitivities. Quinoa and oats contains proteins which resemble gluten— as a result, these ingredients can be problematic for anyone with celiac disease or issues with gluten.

How to Make Vegan Gluten-free Oat Waffles

For the full detailed directions, please see the recipe card.  

SPECIAL EQUIPMENT: you will need a waffle iron or waffle maker and a high-speed blender. If you don't have a high powered blender, a food processor will work, but note that it will create a more coarsely textured oat and quinoa flour.

STEP 1: Preheat your waffle iron and grease it (if it's not non-stick). Combine the quinoa and oats in a blender or food processor and blend until a fine flour forms. It should resemble whole wheat flour.

STEP 2: Stop the blender and add the rest of the dry ingredients (baking soda, cinnamon, flax meal, salt) and the wet ingredients (maple syrup, and non dairy milk).

STEP 3: Blend again until combined. Stop the blender and scrape down the sides to ensure everything is evenly incorporated. 

STEP 4: Portion the batter into a preheated non-stick waffle iron and cooked per your waffle iron instructions or until golden brown.  The remove the cooked waffles and place them on a wire cooling rack to cool slightly.

STEP 5: Serve the waffles warm with fresh fruit, chopped nuts, whipped cream or maple syrup. See below for more serving suggestions.

Helpful Tips for Best Results

• A high powered blender works best to create the gluten-free flour for this recipe.  Alternatively, you could use a food processor, however, I find it doesn't quite create the same flour-like texture.
• If your waffle iron is not non stick (e.g. cast iron), add a small brushing of oil to the surface to prevent the waffles from sticking. I use avocado or olive oil.
• Make sure your ingredients are certified gluten free. Oats and quinoa, for example, are naturally free of gluten, however, if they are processed in a facility that also processes wheat or other gluten products, there will be cross contamination. You should also note my paragraph above about quinoa, oats and gluten sensitivities.
• Cook the waffles as per your waffle iron instructions to ensure they are fully cooked and ready to consume. In my particular waffle iron, these take about 5 ½ minutes on a custom setting.
• A high powered blender works best to create the oat and quinoa flour for this recipe.  Alternatively, you could use a food processor, however, I find it doesn't quite create the same flour-like texture.
• If your waffle iron is not non stick (e.g. cast iron), add a small brushing of oil (avocado oil, olive oil or coconut oil) or cooking spray to the surface to prevent the waffles from sticking. I use avocado or olive oil.
• Make sure your ingredients are certified gluten free. Oats and quinoa, for example, are naturally free of gluten, however, if they are processed in a facility that also processes wheat or other gluten products, there will be cross contamination. You should also note my paragraph above about quinoa, oats and gluten sensitivities.
• Cook the waffles as per your waffle iron instructions to ensure they are fully cooked and ready to consume. In my particular waffle iron, these take about 5 ½ minutes on a custom setting.
• Keep the waffles warm before serving. I like to do this by placing them on a baking sheet i-n a single layer and placing that in the oven on the bread proof setting at about 85-90°F (29-30°C)

Storage and Make Ahead

Make Ahead: prepare the oat and quinoa flour blend night before and keep it stored in an airtight container until the next morning. Simply toss it back into the blender along with the other ingredients in the morning. You can also freeze these waffles and reheat them as needed (see notes below on freezing).

Storage: this recipe is best consumed asap after cooking when they're crunchy and warm. However, they will keep in the fridge in a sealed container for up to two days. I would suggest freezing them if you don't consume them all in one morning.

Freezing: these vegan gluten-free oat waffles can be frozen for up to 1 month. Place a piece of parchment paper between each waffle and store in an airtight freezer-safe container or bag. To defrost, simply place them in the toaster or a toaster oven until they're defrosted, crispy and warmed throughout. I like to make a double batch and freeze them for quick breakfasts for my family. This recipe can often be better from the freezer once re-toasted; this step makes for extra crispy waffles.

Serving Suggestions

You can serve these waffles topped with fresh fruit like fresh berries, sliced ripe bananas, peanut butter, almond butter, compote, jam, mini chocolate chips, stewed apples or apple sauce. Dairy-free whipped cream or yogurt are also lovely. You can choose your favorite toppings or eat them as is; I often snack on these with nothing on them.

If you prefer a more traditional waffle topping, vegan butter (like my European style dairy-free butter) is excellent paired with a drizzle of maple syrup.

FAQs

This recipe was inspired by Ryoya Takashima's recipe for oat and quinoa waffles.

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