These Blueberry Oat Waffles are gluten and taste delicious! Made with oat flour and studded with sweet blueberries, crispy on the outside and soft and fluffy on the inside. They make a great weekend breakfast!
Growing up we would have pancakes or waffles like these blueberry oatmeal waffles for lunch or dessert, not for breakfast. Breakfast was usually oatmeal like this Banana Cinnamon Oatmeal, a pice of toast of homemade bread like this No Knead Whole Wheat Bread, or some yoghurt with granola like this easy Air Fryer Granola.
After living many years in Chicago, learned to appreciate the beauty of a delicious pancake like these Greek Yoghurt Lemon Pancakes or waffle weekend breakfast. Not to mention how much my kids love and look forward to it all week!
Ingredients
Listed below are the ingredients needed for these Blueberry waffles with oat flour.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Rolled Oats, use gluten free if needed
- Baking powder, for a light and fluffy waffle
- Salt, to bring out the flavors
- Vanilla extract, a hint of vanilla tastes great with the blueberries
- Butter, some for the batter and extra for cooking
- Milk, preferably full fat
- Eggs, use large and fresh eggs for the best result
- Maple syrup, a little in the batter and more for topping if desired.
- Blueberries, fresh or frozen.
See recipe card for quantities.
Instructions
Start by making oat flour. Blend the oats in a food processor until it has flour consistency.
Add the rest of the dry ingredients and pulse to combine.
Add the milk, coconut oil and eggs and mix until smooth.Gently stir in the blueberries.
Brush the waffle iron with a little coconut oil and cook the waffles until golden brown. Serve with blueberries, whipped cream or coconut cream and maple syrup.
Storage
The waffles will taste best when eaten directly, they outside will be a little crispy. Leftover waffles will Tate bread, just be a little softer. They can also be heated up in the oven to help the crisp up a little. If you have leftovers, first let the waffles cool down, then place them in an airtight container and store them in the fridge for up to 3-4 days.
You can also freeze these waffles in an airtight container or ziplock bag for up to 3 months.
More breakfast recipes
Gluten-free breakfast recipes
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Happy cooking!
These Blueberry Oat Waffles are gluten and taste delicious! Made with oat flour and studded with sweet blueberries, crispy on the outside and soft and fluffy on the inside. They make a great weekend breakfast!
- 1 cup rolled oats (or oat flour) gluten free if needed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter and extra for cooking
- 1 cup milk
- 2 large eggs
- 2 teaspoon maple syrup or sugar
- ½ cup blueberries, fresh or frozen
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Blend the rolled oats in a food processor or high speed blender. Process on high until the oats it has flour consistency. Add the rest of the dry ingredients and pulse to combine.
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Add the milk, melted butter, vanilla extract and eggs, pulse until the batter is smooth. Remove the lid and gently stir in the blueberries.
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Brush the waffle iron with a little melted butter and cook the waffles until golden brown.
Serve with optional blueberries, whipped cream and maple syrup.
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