Cashew and Oat Gluten-Free Waffles with Fresh Berries

Want waffles with a crisp exterior and fluffy interior? The secret to better waffles is to let the batter rest for a few minutes while your waffle iron gets hot. This gives the oats time to absorb some of the moisture, which helps prevent sad, soggy waffles. Don’t have a waffle iron? This batter can also be used to make pancakes.

How to Freeze Homemade Gluten-Free Waffles

We like to make an extra batch of these gluten-free waffles to freeze for an easy breakfast any time. If you put all of the waffles directly into a bag and put them in the freezer, they will stick together. To prevent sticking, arrange waffles in a single layer on a wire cooling rack or cookie sheet, place them in the freezer for at least an hour, and then transfer to a freezer-safe plastic bag. When you are ready to eat, treat them just like frozen waffles you can buy at the store: pop one into the toaster until warmed through, then grab it quickly – before anyone else in your house beats you to it!

Cashew and Oat Gluten-Free Waffles with Fresh Berries

Cashew and Oat Gluten-Free Waffles with Fresh Berries
5 from 1 vote

Cashew and Oat Waffles

These gluten-free cashew and oat waffles are rich in heart-healthy fats and whole grains.
Course Breakfast
Cuisine American
Keyword cashew and oat waffles
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings, 1 waffle each
Calories 226 kcal
Author Openfit


  • 2 cups dry old-fashioned rolled oats
  • ½ cup raw cashews
  • ¼ tsp sea salt or Himalayan salt
  • 1 Tbsp extra-virgin organic coconut oil melted
  • cups water
  • 1 tsp pure vanilla extract
  • Nonstick cooking spray
  • 3 cups fresh mixed berries
  • 1 Tbsp pure maple syrup (or raw honey)


  1. Preheat waffle iron.
  2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  3. Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  4. Lightly coat waffle iron with spray. Pour ½ cup of batter into waffle iron; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.
  5. While waffles are cooking, combine berries and maple syrup in a medium bowl. Slightly mash berries to release some juice.
  6. Serve waffles topped evenly with berry mixture.

Recipe Notes

Waffles can be wrapped individually and stored in the refrigerator for 3 to 4 days (or in the freezer). Reheat them in the toaster.


The Nutrition Facts box below provides estimated nutritional information for this recipe.

Cashew and Oat Gluten-Free Waffles with Fresh Berries

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen