• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Simple Green

seasonal plant-based recipes

  • Home
  • About
    • About Me
    • Portfolio
  • Index
  • Press
  • Contact
  • Shop
menu icon
go to homepage
  • Index
  • About
  • Shop
  • Contact
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Index
    • About
    • Shop
    • Contact
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast & Brunch

    Vegan Gluten-Free Oat & Quinoa Waffles

    Enjoy these fuss-free and tasty vegan gluten-free waffles made with oat and quinoa flour. They're crunchy and golden on the outside and soft on the inside. Quinoa adds a wonderful nutty flavour and protein to help to keep you full during the busy work or school mornings. This recipe comes together quickly in a blender, too!

    JUMP TO RECIPE

    A stack of vegan-gluten-free waffles sitting on a plate next to a window.

    Have you ever tried blender waffles? They're incredibly easy because they're made (you guessed it) in a blender. This recipe for gluten free vegan oat and quinoa waffles comes together quickly in a high-power blender container.

    I love recipes that can be made with little fuss and almost no clean up! And this is definitely one of those recipes.

    Vegan Gluten-Free Oat & Quinoa Waffles

    A mix of dry oats and quinoa are processed into a fine flour which makes the base of this recipe. Quinoa adds a nutty flavour, and protein which helps to keep you full during busy mornings.  This recipe is a popular breakfast in my home any day of the week.

    You probably already have what you need in your pantry to make these. Give these vegan gluten-free oat and quinoa waffles a go this weekend!

    a stack of waffles on a plate with maple syrup being drizzled on top.

    Tips to make the best Vegan Gluten-Free Oat & Quinoa Waffles

    • A high powered blender works really well (I use a Vitamix) to create the flour base for this recipe.  Alternatively, you could use a food processor, however, I find it doesn't quite create the same flour-like texture needed.
    • If your waffle iron is cast iron (or not non-stick coated), add a small brushing of oil to the surface to prevent the waffles from sticking.
    • Make sure your oats tare certified gluten free. Oats are naturally free of gluten, however, if they are processed in a facility that also processes wheat, there can be cross contamination. 
    • Cook the waffles as per your waffle iron instructions.

    Important note about oats, quinoa and gluten

    While this recipe is gluten free, it may not be suitable for those with coeliac disease. Quinoa and oats contains proteins that resemble gluten which can activate the immune system of those with coeliac.

    a stack of a waffles with banana slices on top sitting next to a window.

    Advanced Preparation for this recipe

    Because mornings can often be busy and under a time crunch, you can prepare the oat and quinoa flour blend night before and keep it stored in an airtight container. Simply toss it back into the blender along with the other ingredients in the morning.

    This recipe can also be made in advance and frozen for up to 1 month. I usually make a double batch of these waffles and freeze them for quick breakfasts for my little guy. Freeze them with a piece of parchment paper between them and store in an airtight freezer-safe container or bag. To defrost, simply place them in the toaster until they're crispy.

    a stack of waffles with maple syrup sitting next to it and a bowl of apples in the background.

    Want more breakfast recipes like this?

    If you like this recipe, you may want to try some of my other popular breakfast recipes:

    Multigrain Buckwheat Pancakes

    Fluffy Vegan Spelt Pancakes

    And if you're looking for an awesome butter-y spread for your waffles, be sure to check out the recipe for European style dairy-free butter recipe; it's simple to make and is perfect for waffles, pancakes, toast...almost anywhere you'd use regular butter.

    This gluten-free vegan waffle recipe was inspired and adapted from this recipe for oat and quinoa waffles; I originally posted this adaptation back in 2016, but felt it needed an update with spiffy new shots, so here it is again.

    overhead shot of vegan-gluten-free waffles with banana slices on a wooden surface with a white linen tablecloth.
    Gluten Free Waffles -The Simple Green
    4.84 from 6 votes
    Print

    VEGAN GLUTEN-FREE OAT & QUINOA WAFFLES

    Enjoy these fuss-free and tasty vegan gluten-free waffles made with oat and quinoa flour. The quinoa adds a wonderful nutty flavour, and protein which helps to keep you full during the busy work or school mornings. Make sure you waffle iron/maker is non-stick, otherwise, your waffles may come apart while cooking. For doubling the recipe, you may need to thin the batter with some more almond milk (3-4 tbsp) as the batter will naturally thicken while the first batch is cooking.

    Course Breakfast
    Cuisine American
    Keyword gluten free waffles, oat waffles, vegan waffles
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 4" waffles
    Calories 152 kcal
    Author Heidi Richter

    Ingredients

    • ½ cup (110g) uncooked quinoa
    • 1 cup (125g) uncooked rolled oats certified gluten free
    • ½ teaspoon baking soda
    • 1 tablespoon flax meal
    • ⅛ teaspoon sea salt
    • 1 teaspoon cinnamon
    • 1 cup (250ml) unsweetened almond milk or non-dairy milk of choice
    • ¼ cup (60ml) maple syrup

    Instructions

    1. Combine the quinoa and oats in a blender or food processor (I use a vitamix). Process on high until the mixture is a fine consistency (think whole wheat flour).

    2. Add in the baking soda, cinnamon, flax meal, salt, maple syrup, and almond milk, then blend until combined (you will need to stop the blender and scrape down the sides to ensure it's evenly incorporated). Note that the batter will be thick; this is normal.

    3. Pour the batter into a preheated non-stick waffle iron (you will need to lightly oil your waffle iron if it's not non-stick). Cook per your waffle iron instructions, or for ~5 minutes until golden brown. Top as desired with fresh fruit, chopped nuts, coconut whipped cream or simply pour on the maple syrup.

    Recipe Notes

    For doubling the recipe, you may need to thin the batter with some more almond milk (3-4 tbsp) as the oat and quinoa flour will naturally thicken with time.

    Always check ingredients to make sure they aren't processed in a facility that also processes wheat and other gluten containing products, otherwise gluten cross contamination can occur.

    Waffles can be frozen for up to three months. Layer the waffles between squares of parchment paper so they don't freeze together. I find a toaster works really well to reheat them.

    Nutrition Facts
    VEGAN GLUTEN-FREE OAT & QUINOA WAFFLES
    Amount Per Serving (1 waffle)
    Calories 152 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 197mg9%
    Potassium 168mg5%
    Carbohydrates 28g9%
    Fiber 3g13%
    Sugar 8g9%
    Protein 4g8%
    Calcium 85mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting brands that help make The Simple Green possible. To learn more about affiliate links on The Simple Green, please read the Privacy Policy & Terms of Use. Some links on this page are affiliate links

    More Breakfast and Brunch Recipes

    • a baker in a grey sweater holding a tray with 3 chocolate beet muffins.
      Jumbo Vegan Chocolate Beet Muffins
    • an angled close up of a plate of apple spice baked oatmeal with yogurt and a coffee mug in the background.
      Vegan Apple Spice Baked Oatmeal [gluten-free]
    • overhead view of bircher museli with strawberries and whipped cream on a wood surface with a gold spoon.
      Vegan Strawberries & Cream Bircher Museli Bowls
    • a head on shot of a baker holding a pan of cinnamon rolls.
      Easy Gooey Vegan Cinnamon Rolls

    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Damien says

      August 10, 2018 at 12:25 am

      5 stars
      I made these today. Was very quick to whip up, just put all the ingredients in my Nutribullet for 1 min. Tasted really good. I've saved this recipe and i'm going to make it again. Thank you.

      Reply
      • Heidi Richter says

        August 13, 2018 at 2:28 pm

        I'm so glad you like them, Damien!

        Reply
    2. Aakash Gamare says

      January 23, 2019 at 1:09 pm

      4 stars
      Can you help me with the crispyness of the waffle. I like crispy waffles.

      Reply
      • Heidi Richter says

        January 23, 2019 at 11:53 pm

        Hi Aakash! Because this recipe doesn't contain eggs, it's less likely to be crispy like traditional waffles. The type of waffle maker you use can also result in more or less crispiness. We use a Breville waffle maker at home and the recipe yeilds some crispiness for use 🙂 I hope this help!

        Reply
    3. Marna says

      January 29, 2019 at 7:58 pm

      5 stars
      Hi! Just found your gorgeous site this morning and since I am looking for the perfect waffle recipe I was happy to find this one. I am vegan and am trying to minimize oil intake. This has none! All others I have tried do. Other recipes also use way too much baking powder and that's all you end up tasting. This is the perfect amount. I had never used cinnamon either, just vanilla...love the cinnamon...and the quinoa, what a fantastic idea, excellent nutty flavor! With all that said, I think next time, and there will be a next time, I will grind the oats and quinoa in my vita mix and then pour into a bowl with the rest of the ingredients. Getting the batter out of the vita mix is a hassle and I couldn't get all of it out. I don't want to waste ANY of that scrumptious batter. Secondly, for the comment about crispiness, I just left mine in longer, while checking, and they came out crispy....lovely! Your site by the way is really superb, well done and thank you!!

      Reply
      • Heidi Richter says

        January 30, 2019 at 2:46 pm

        Hi Marna! Oh I am thrilled to read your comment and so happy you like the recipe! Also, I totally agree with you on trying to get the batter out of the blender lol! I’m beyond happy that you like my blog and hope you equally enjoy my other recipes here, too! Big hugs xx

        Reply
    4. Jose Bonilla Dominguez says

      May 19, 2019 at 5:40 pm

      I just cooked it and it was amazing. I added one tablespoon of almond butter and some hemp seeds for extra flavour and it was delicious.
      Thanks for your recipe.

      Reply
      • Heidi Richter says

        May 19, 2019 at 9:55 pm

        Very happy to hear that, Jose! You're most welcome and thank you!

        Reply
    5. Emily Ryall says

      June 21, 2019 at 1:06 pm

      Can u use stevia instead of maple syrup

      Reply
      • Heidi Richter says

        June 21, 2019 at 4:11 pm

        Hi Emily! I haven't tried using stevia- maple syrup lends moisture to the waffle batter along with sweetness. I can't promise the recipe will work without it. You could try adding some more liquid measure to the recipe if use stevia. Let me know how it goes!

        Reply
    6. Tommy says

      December 30, 2019 at 7:38 pm

      I’m interested in trying this recipe but don’t quite have all the ingredients. Can the flax meal be substituted? Also have you tried adding mashed banana instead of the maple syrup? Would there not be enough “liquid in the batter?

      Reply
      • Heidi Richter says

        December 31, 2019 at 5:51 pm

        Hi Tommy! The flax meal could be omitted; i've made the recipe both ways and it works well. I haven't tried mashed banana instead of maple syrup; it likely won't hydrate the batter in the same way, but it might work if you add a small amount more of liquid. Let me know if you give it a go 🙂

        Reply
    7. Kim says

      January 25, 2020 at 2:25 pm

      5 stars
      These are pretty great! I'm not gluten-free and usually make "normal" waffles. I've made many versions of healthy waffles and pancakes over the years and had almost given up. But I came upon this recipe this morning and gave it a chance and I was really happy with the results. I subbed wheat germ for flax meal because I didn't have it (and I don't like it). You may want to make a note that the batter should be very thick. At one point I thinned it out, thinking it was TOO thick, and then the tops and bottoms stuck to the iron, with the middle splitting open.
      Thanks for this great recipe!

      Reply
      • Heidi Richter says

        January 25, 2020 at 4:24 pm

        Thanks so much for the feedback, Kim! Really happy to hear you like the recipe! I'll definitely add a note to the recipe card about the batter, it is indeed thick!

        Reply
    8. Connie Leung says

      May 24, 2020 at 1:43 pm

      5 stars
      I have made this more than 3x times already!! And every time, I would add a certain fruit powder or something to it to give it a bit of a flavour - thank you so much!! SO easy and so yummy, packed full of protein too!!

      Reply
      • Heidi Richter says

        May 24, 2020 at 1:58 pm

        I’m so happy to hear you like the recipe, Connie 🙂 Thank you for the lovely feedback!

        Reply
    9. Jim Murray says

      June 07, 2020 at 6:49 am

      This is quite different from the recipe made in the video on YouTube. Baking soda instead of baking powder, almond milk instead of coconut milk, 1 cup of oats instead of 1/2 cup of oats, 1/4 cup maple syrup instead of 2 T maple syrup, 1 t cinnamon instead of 1/4 t, 1 T flax meal instead of none at all. Why the differences? Will they both give the same results?

      Reply
      • Heidi Richter says

        June 07, 2020 at 4:27 pm

        HI Jim! Good question. The recipe will yield the same results. The video was made to yield a half portion, whereas this recipe is for double 🙂

        Reply
    10. Vyk says

      January 22, 2021 at 1:01 am

      5 stars
      Thank you so much for this delicious recipe.
      My very fussy little one loved these and just about ate them
      all in a day! I’m about to make some more. I did use millet instead of quinoa which worked a treat.

      Reply
      • Heidi Richter says

        January 23, 2021 at 10:16 pm

        That is so wonderful to hear! Yes my little guys love them too 🙂 Thank you for making my recipe and leaving me your feedback!

        Reply
    11. Donelda says

      September 21, 2021 at 2:33 pm

      Hi. I'm looking forward to making these waffles. I have other recipes that use quinoa flour, so I like to grind up a container-full to have on hand. What would the measurement of ground quinoa flour be? I would also like to substitute the maple syrup as I am diabetic. I'd like to try adding an egg (I'm not vegan) instead for hydration. Or, make a flax "egg" by adding water to the flax seed meal. What do you think?

      Reply
      • Heidi Richter says

        September 22, 2021 at 4:11 pm

        Hi Donelda! The measurement of quinoa in grams is 110g so you would need 110g of quinoa flour 🙂 You could try adding an egg or using a flax egg but I can't guarantee that the recipe will work. Let me know if you give it a try and how it works out for you either way!

        Reply
    12. Sarah says

      August 04, 2022 at 7:32 pm

      Hi! I don't have a waffle maker. Can you use this recipe to make pancakes instead? Thanks!

      Reply
      • Heidi Richter says

        August 04, 2022 at 7:39 pm

        Hi Sarah! Unfortunately, it doesn't work very well as pancakes.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a portrait of Heidi Richter in a white camisole sitting behind a basket of tomatoes.

    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

    round award seal "taste canada awards shortlist"
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    strawberries with text overlay Spring Recipes fruits crisps tender greens, pickles and more.
    A green tomato with text overlay "shop my favourite things".

    SUBSCRIBE TO MY NEWSLETTER

    get notified of new recipes!

     

    Footer

    © 2022 The Simple Green. This site is supported in part by the use of affiliate links. By using this site you agree to the Privacy Policy and Terms of Use.

    Accessibility

    Cookie Policy

    Copyright© 2023 · Brunch Pro by Feast Design Co.

    The Simple Green uses cookies to improve your experience while using this site. You can opt-out if you wish.acceptopt out Learn More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT