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
Print

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

Ingredients

  • 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)

Instructions

  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.

Nutrition Facts
Cashew and Oat Waffles
Amount Per Serving (1 waffle)
Calories 226 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Sodium 100mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 8g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cashew and Oat Gluten-Free Waffles with Fresh Berries

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen