Oat Flour: You can either use store-bought gluten-free oat flour. Alternatively, you can make your own oat flour by grinding 1 1/2 cups gluten-free oats in a food processor or high-speed blender until super fine, and then passing the flour through a fine-mesh sieve.

Baking Powder: Baking powder is the leavening agent that will help make the waffles be light and airy. I recommend using aluminum-free baking powder. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Cinnamon: I like adding a pinch of ground cinnamon for extra flavor, but feel free to leave it out if you’re not a fan of cinnamon.

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may also use other non-dairy milks (such as cashew milk, tigernut milk, rice milk, macadamia, coconut milk, etc.). Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

Vegan Butter: I used vegan butter to keep this recipe dairy-free. You can also use melted coconut oil instead (if using coconut oil, I recommend refined coconut oil which has a more neutral flavor, instead of extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.

Eggs: Eggs help to bind the ingredients together. I have not tried this recipe without eggs, so I don’t know how that would work. If you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this oat waffles recipe without eggs, please let me know how it goes in the comments below, I’d love to know!).

Vanilla Extract: I like adding vanilla extract for extra flavor, but if you don’t have it on hand, or aren’t a fan of vanilla, feel free to leave it out.

Maple Syrup: In this recipe, maple syrup works as a natural sweetener, but you can also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup sweetener (a maple syrup substitute that is low glycemic-index and will not raise your blood sugar that much).

Berries: I used a mix of fresh strawberries and blueberries, but go ahead and use other berries of choice (such as raspberries or blackberries). Alternatively, you can also use frozen berries if you prefer.

Storing/Freezing: To store, place the cooled oat flour waffles in an airtight container and store in the refrigerator for up to 5 days. Reheat the waffles in the oven or a toaster before eating. To freeze, place the cooled oat waffles in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the waffles in the toaster or oven before eating.

This recipe was originally posted in 2014, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.

Barely adapted from: Cookie + Kate