Blueberry Oat Waffles

Blueberry Oat Waffles
Print Recipe
  • 2 cups rolled oats
  • 1/4 cup flax meal
  • 1/4 teaspoon cinnamon
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup unsweetened almond milk
  • 2 tablespoons avocado oil
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1/4 teaspoon blueberry extract (sub 1/2 teaspoon vanilla)
  • 3/4 cup frozen blueberries
  1. Place oats in a food processor or a high-powered blender like a Vitamix, and pulse until it forms a flour consistency; some small oat pieces are ok.
  2. Add flour to a large mixing bowl, and whisk in flax meal, cinnamon, baking powder and salt.
  3. In a separate mixing bowl, whisk together almond milk, avocado oil, maple syrup, egg and extract. Whisk until creamy.
  4. Add wet ingredients to dry and fold to incorporate. Fold in blueberries. Allow batter to sit 3 minutes.
  5. Heat waffle maker according to package directions and spray with oil. Grab a cooling rack.
  6. If you have a standard/classic Belgian waffle maker, add approximately half of your batter, making sure to cover the grid without overflowing. I found half of the batter to be approximately 1 ¼ cup.
  7. Close and cook for 3 1/2 -4 minutes, flipping halfway (if you have a model that allows you to). You should be able to open it without the waffle ripping or sticking.
  8. Use a fork to remove waffle and place on cooling rack. Repeat with remaining batter. The second waffle may take 20 seconds or so less.
  9. Cool waffles completely before storing. Waffles will keep tightly sealed in the fridge up to 4 days or frozen 4 months. I reheat mine in the microwave, but you can heat in the oven at 350 for slightly crispier edges.
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