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!
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!
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.
Advanced Preparation For an even quicker breakfast
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.
Want more breakfast recipes like this?
If you like this recipe, you may want to try some of my other popular breakfast recipes:
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.
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 cast iron or other waffles irons, you may need to add a light coating of oil to make sure they don't stick.
Ingredients
- ½ cup uncooked quinoa
- 1 cup uncooked rolled oats certified gluten free
- ½ tsp baking soda
- 1 tbsp flax meal
- ⅛ tsp sea salt
- 1 tsp cinnamon
- 1 cup unsweetened almond milk or non-dairy milk of choice
- ¼ cup maple syrup or agave syrup
Instructions
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).
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.
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
Always check ingredients to make sure they aren’t processed in a facility that also processes wheat and other gluten containing products, otherwise 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.
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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.
I’m so glad you like them, Damien!
Can you help me with the crispyness of the waffle. I like crispy waffles.
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!
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!!
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
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.
Very happy to hear that, Jose! You’re most welcome and thank you!
Can u use stevia instead of maple syrup
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!
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?
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 🙂
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!
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!
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!!
I’m so happy to hear you like the recipe, Connie 🙂 Thank you for the lovely feedback!
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?
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 🙂