Gluten-free Chocolate Chip Oat Flour Waffles are the best way to start your mornings! They’re a delicious way to pack in some whole grains, and taste delicious with a little maple syrup and fresh berries.
They’re dairy-free, made with only 8 ingredients, and a perfect freezer-friendly breakfast option.
These mini waffles have the perfect fluffy center, crispy outside, and gooey chocolate chips in every bite. I love to make a big batch of them to freeze for a quick breakfast during the week.
The recipe is so simple, and comes together in 20 minutes! You can even swap the chocolate chips for blueberries to switch things up.
What you’ll need to make these gluten-free chocolate chip waffles
The waffles are made with 8 simple ingredients. Here’s what you’ll need:
- Oat flour– store-bought oat flour is highly recommended since the texture is a lot finer, but you can make your own by blending rolled oats in your blender!
- Plant-based milk– I love using an unsweetened almond milk, but a soy or oat milk would be a great nut free option
- Olive oil
- Eggs
- Pure maple syrup
- Vanilla extract
- Baking powder
- Vegan chocolate chips– these are my favorite allergy friendly chocolate chips!
Whisk everything together, and cook the batter in your mini waffle-maker, or a larger waffle iron. Top them with your choice of toppings- I love sliced strawberries, pure maple syrup, and a little shaved dark chocolate for a fancy kick 🙂
If you’re prepping mini waffles, you’ll get about 8 small waffles with this recipe, or 3-4 larger ones with a big waffle maker. You can easily double this recipe if you wanted to store a large batch!
How to store your chocolate chip waffles
Refrigerate your waffles: you can keep the waffles refrigerated for up to 5 days. Pop them in the oven to warm when you’re ready to eat them.
Freeze your waffles: you can freeze the waffles in a freezer-safe container or bag for up to 2 months. Warm them in the oven from frozen once you’re ready to serve.
These chocolate chip waffles are a delicious & nutritious breakfast to incorporate into your weekly prep. I can’t wait for you guys to try them!
If you’re looking for more breakfast ideas, try these recipes from the blog:
Banana Birthday Cake Oatmeal
Easy Shakshuka with Feta
Chocolate Chip Banana Pancakes
Oat Flour Chocolate Chip Waffles
Course: Breakfast, Dairy-Free, Gluten-Free, Nut-Free8
mini waffles5
minutes20
minutes25
minutesNOTES:
I used a mini waffle maker for this recipe and got 8 mini waffles. You can make about 3-4 larger waffles in a large waffle iron
Ingredients
1 cup oat flour
1/2 cup of plant-based milk of choice
3 tbsp olive oil, or melted coconut oil
1 tbsp pure maple syrup
1 large egg
1 tsp vanilla extract
1 tsp baking powder
1/4 cup vegan chocolate chips, plus more to top
Cooking spray, to grease your waffle iron
- Serve with
Fresh berries
Pure maple syrup
Directions
- In a medium sized bowl, whisk together your egg, milk, oil, vanilla and maple syrup.
- Fold in your oat flour, baking powder, and chocolate chips. Mix well until fully incorporated.
- Heat your mini waffle iron, and coat both sides in a little cooking spray or vegan butter. Pour 1/4 cup of the batter into the waffle maker, close it, and cook for about 2-3 minutes until brown on both sides.
- Serve fresh with your choice of toppings.
- Keep leftovers refrigerated up for up 5 days, or frozen for up to 2 months. Warm in the toaster or oven when ready to eat.
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
