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Cashew and Oat Gluten-Free Waffles with Fresh Berries

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
  • 1¼ 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.