Blueberry Oat Flour Waffles are crispy on the outside, fluffy on the inside, and studded with juicy blueberries.  They’re hearty, gluten-free waffles that entire family will love!

Stack of oat flour waffles on a plate with blueberries on top

Two of my very favorite things are coming at you today — waffles and blueberries!  Waffles are my special breakfast food of choice, and adding blueberries to the equation only makes things better.

These Blueberry Oat FlourWaffles served with a drizzle of maple syrup, fresh blueberries and coffee is my idea of the perfect breakfast or brunch.

All Mondays should start off like this!

Stack of oat flour waffles on a plate with blueberries on top

I’m going to give you a brief summary about why I’ve stopped using wheat flour in my waffles for the past several months.  I mentioned in this post that I’ve had some digestive issues, which I’m working with my doctor to resolve.

These issues have led me to follow a low FODMAP diet for the time being, which includes dramatically reducing the amount of wheat that I eat (among so many other things).

Reducing my wheat intake has been relatively easy, and experimenting with various types of wheat-free flours has even been fun for me.

I’ve always enjoyed incorporating different types of flours into my baking, but I’ve never tried eliminating wheat from the equation completely until I had to several months back.

Surprisingly, I’ve hardly missed eating wheat at all thanks to oat flour!

Stack of oat flour waffles on a plate with blueberries on top

You might think gluten-free waffles don’t sound appealing at all, but I promise that you won’t miss the wheat flour. While I’ve always loved my Greek yogurt waffles, these oat flour waffles are even better!

They’re extremely hearty with a delicious oat-y flavor.  They’re golden brown and crispy on the outside, yet fluffy on the inside. And those juicy blueberries take them over the top.

You can enjoy the flavors of fall with these healthy sweet potato waffles and pumpkin waffles as well!

I hate doing dishes, so I made this a one bowl recipe.  The waffle batter comes together in minutes, and you’ll get (8) Belgian sized waffles ready to eat in about 20 minutes total.

Recipe notes

  • This recipe makes (8) Belgian-sized waffles. These waffles are so hearty and satisfying that one is plenty for me.   To make more, smaller sized waffles, simply fill the waffle cavities half way full instead.
  • Serve the waffles with more fresh blueberries and maple syrup, and they’re delicious topped with almond butter as well!
  • Oat flour waffles may be made in advance and frozen for the perfect make ahead breakfast.
  • The coconut oil may be substituted with canola oil or melted butter.  If blueberries aren’t your thing, substitute with your favorite chopped fruit or chocolate chips.
Maple syrup poured over oat flour waffles on white plate

More gluten-free breakfast ideas!

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Stack of oat flour waffles on a plate with blueberries on top

Blueberry Oat Flour Waffles

Blueberry Oat Flour Waffles are crispy on the outside, fluffy on the inside, and studded with juicy blueberries. They're gluten-free waffles that will surprise you!
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Ingredients

  • 4 large eggs
  • 1/3 cup coconut oil melted and cooled slightly (or substitute with canola oil)
  • 2 tablespoons pure maple syrup plus more for serving
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsweetened almond milk or milk of your choice
  • 3 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup blueberries plus more for serving
  • Cooking spray

Instructions 

  • Place the eggs in a large bowl and lightly beat until incorporated.  Add the coconut oil, 2 tablespoons maple syrup, vanilla and milk and whisk until well combined.
  • Add the oat flour to the wet ingredients and sprinkle the baking powder over the flour.  Add the cinnamon and salt, then whisk until incorporated. Fold the 1/2 cup blueberries in gently.
  • Preheat the waffle iron on medium high setting according to manufacturer’s instructions.
  • Spray the waffle iron generously with cooking spray.  Pour enough batter into each of the four cavities and spread to cover each prong.  Cook according to manufacturer’s instructions and repeat until all of the batter has been used.
  • Serve warm with maple syrup, additional fresh blueberries and enjoy!

Notes

  • This recipe makes (8) Belgian-sized waffles. These waffles are so hearty and satisfying that one is plenty for me.   To make more, smaller sized waffles, simply fill the waffle cavities half way instead.
  • Serve the waffles with more fresh blueberries and maple syrup, and even top with a tablespoon of almond butter!
  • Waffles may be made in advance and frozen for the perfect make ahead breakfast.
  • The coconut oil may be substituted with canola oil or melted butter.  If blueberries aren’t your thing, substitute with your favorite chopped fruit or chocolate chips.

Nutrition

Calories: 330kcal, Carbohydrates: 37g, Protein: 11g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 93mg, Sodium: 130mg, Fiber: 2g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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