Almond and Oat Waffles

These delicious almond and oat waffles are so light and fluffy, just as a good waffle should be! Plus, they're made with just 2 easy gluten-free flours (oat flour and almond flour). We love Sunday morning waffles—our favorite whole wheat waffles recipe is in heavy rotation, and I treat myself to oat flour waffles whenever possible—served fresh and hot. Top waffles with a generous dollop of homemade lemon curd, or keep it simple with maple syrup. The best!

The Yummiest Almond/Oat Waffles

I love these simple gluten-free waffles not only because they feel good for you with whole grain and nut flour, plus some Greek yogurt. Because that is great, but they also taste amazing. I certainly appreciate them as a recovery snack after a long run, sometimes with a swipe of peanut butter or almond butter. They're always fantastic with fresh fruit. And, there's no extra sugar needed! Just don't skimp on the maple syrup when serving :) You can also easily make these waffles dairy-free (see some substitution suggestions below). Some more highlights include:

• Whole grains. Oat flour is packed with fiber and protein, and it's a whole grain, which means you're getting more of the good stuff. Add a little almond flour too for an extra protein punch.
• Easy to put together. Just 5 minutes or less is needed to make the batter!
• Beginner friendly. All you need to do is whisk, stir, and pour! Literally anyone can make these stellar waffles.
• Make ahead. You can double the batch and stash some in the freezer for easy breakfasts on busy mornings. Just pop one in the toaster and enjoy!

Ingredient Notes

Here's a look at the ingredients in these waffles, with the full ingredient amounts and detailed instructions included in the recipe card at the end of this post.

• Oat flour - Learn how to make oat flour yourself or pick up a bag at the store. If you can't eat oats, try brown rice flour, sorghum flour, or your favorite 1:1 gluten-free flour.
• Almond flour - Use fine-ground almond flour rather than almond meal for a finer crumb. If you can't have nuts, try teff flour, brown rice flour, or extra oat flour.
• Baking powder
• Salt
• Greek yogurt - Use low-fat or whole-fat Greek yogurt. For a vanilla-y touch, use vanilla-flavored yogurt!
• Egg - A large or extra-large egg works well.
• Butter - Use unsalted butter, melted and cooled slightly.
• Milk - You can use whole milk or 2% milk interchangeably.

Tips & Variation Ideas

• What setting for the waffles? I cook gluten free waffles on the waffle iron's highest setting to make sure they are fully cooked inside and slightly crisp on the outside. GF waffles take a tiny bit longer than regular waffles and the higher setting ensures they're cooked perfectly.
• What size? I measure out ¼ cup for each waffle, and a ⅓ cup measure also works well.
• How long to cook the waffles? Cook the waffles until the light changes to green and there's no more steam coming off the top of the machine.
• Make them dairy-free - Substitute non-dairy butter for the butter, your favorite non-dairy milk for the milk, and non-dairy yogurt for the yogurt.
• Swap coconut oil - Swap the butter with unrefined or refined coconut oil for a change, regardless if you need to keep dairy-free! The waffles are just as buttery and tender.
• Chocolate - Stir in 1 cup of mini chocolate chips to the batter for chocolate chip waffles.
• Fruit - Add 1 cup of fresh or frozen blueberries or raspberries to the batter for berry waffles!
• A little spice - Try ¼-1/2 teaspoon of ground cinnamon or ginger added to the batter for a warm touch of spice.

Serving Options

• Butter and syrup. Melt a little salted or unsalted butter to drizzle over your waffles for extra richness, then follow it with maple syrup or honey.
• Fruit. All kinds of fruit are welcome atop a stack of waffles! I love a mix of blueberries and raspberries, sliced strawberries, juicy slices of peach or nectarine, and ripe pears.
• Fruit compotes. A spoonful of honey lemon curd or persimmon puree is lovely on almond and oat waffles.
• Make it dessert. Serve waffles for dessert! Topped them with a scoop of one-ingredient banana ice cream or no-churn pumpkin ice cream and a drizzle of salted caramel sauce.
• Add whipped cream. For dessert or a more decadent breakfast, top your waffles with whipped cream.
• Add nut butter. I love a waffle spread with almond or peanut butter. You could finish with a smear of strawberry honey jam.

Storage Suggestions

I'm not saying you'll have leftovers (they're so good they will disappear fast), but if you do, let the waffles cool fully. Then place them in a sealed plastic bag and store them in the fridge for 5 days. Or you can freeze waffles for 3 months - place the waffles in a Ziploc bag with a piece of parchment paper in between each one. Then just pop one in the toaster when you are ready to eat it.