THE RECIPE JOURNAL · Breakfast
Cathy's Delicious Gluten-Free Oat Waffles
These waffles are light, fluffy, and perfect for anyone avoiding gluten without sacrificing flavor. Made with wholesome oats, they’re a tasty way to start your morning or enjoy as a delightful snack.
FROM THE KITCHEN • Cathy's Delicious Gluten-Free Oat Waffles
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating up your waffle iron and giving it a quick spray with cooking oil to keep the waffles from sticking. In a big bowl, mix the oats and almond milk together. In a separate small bowl, whisk the egg yolk and melted butter until combined, then stir that into the oat mixture. Next, beat the egg white in a clean bowl until it forms stiff peaks—this will help make your waffles nice and fluffy. Add the brown sugar and baking powder to the oat mix, then gently fold in the beaten egg white, being careful not to knock out too much air. Spoon about half a cup of batter onto the hot waffle iron, spreading it out to the edges. Close the lid and cook until the steam stops, which usually takes around five minutes. Keep going with the rest of the batter, and enjoy your homemade waffles!
Why you’ll love it
These waffles are light, crispy, and naturally gluten-free, making them perfect for anyone with dietary restrictions or those looking for a wholesome breakfast. The oats add a nice nutty flavor and a satisfying texture that everyone will enjoy.
How to serve
Serve warm with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. They also pair wonderfully with nut butters or a sprinkle of cinnamon sugar for a sweet twist.
Storage & leftovers
Store leftover waffles in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or oven to keep them crisp. For longer storage, freeze them individually and reheat directly from frozen.
