Soaked Gluten Free Oat Waffles. Perfect to freeze for quick, easy breakfasts.

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I’m a mom of two little people, a 3 year-old boy and 1 year-old girl.

I try to be disciplined each morning and wake up early to prep for the day while the house is quiet and everyone is still asleep. Try is the key word.

Soaked Gluten Free Oat Waffles. Perfect to freeze for quick, easy breakfasts.

No matter how early I wake up my sweet one year-old always senses I am awake and soon she’s up and requesting to join me in all my morning activities…showering, cooking, lunch packing…everything! And before I know it, Piper, is awake too, ready to help.

Maybe I make mornings just a little too exciting?

I promise this post is about waffles not my morning adventures with my favorite two little people.

So, to the gluten-free oat waffles.

Soaked Gluten Free Oat Waffles. Perfect to freeze for quick, easy breakfasts.

Having my faithful early-risers by my side each morning means I need to be prepared to make breakfast quick and easy.  If you follow along with the weekly meal plans you know I am all about consistency, easy, and nourishing! Soaked Oat Waffles meet all those requirements making them a perfect breakfast. This recipe also makes plenty to freeze and pop in the toaster on a less than ideal morning. It’s okay, we all have mornings like that!

Despite my love for all things gluten, these delicious oat waffles are gluten-free. I love all my gluten-free friends and know they must eat and enjoy breakfast too.

Easy, nourishing, naturally-sweet, and gluten-free

Soaked Gluten Free Oat Waffles. Perfect to freeze for quick, easy breakfasts.

Note: If you’d like to read about the importance of soaking grains head over to this post.

gluten free oat waffles soaked
5 from 12 votes

Soaked Oat Waffles

Easy, nourishing, naturally-sweet, and gluten-free. 
Kristin Marr
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 2180 kcal



  • In a blender (I use this one), add the first four ingredients: milk, butter, vinegar, and oats. Blend for a couple of minutes until all ingredients are combined and batter swirls making a vortex.
  • Allow the batter to sit with the lid on the blender overnight on the counter.
  • In the morning turn on your waffle iron and allow it to heat up. Add to the batter (still in the blender): eggs, vanilla, baking powder, baking soda, salt, banana, and honey. Blend until the all ingredients are combined (a minute or two).
  • Coat your waffle iron with butter. Pour batter into waffle iron. We use about 1/4 cup of batter per waffle. Cook waffles about 4-5 minutes until light brown.
  • Top with butter, pure maple syrup (where to buy) or raw honey. We also add chopped nuts, ground flax seed, and fresh fruit.


Calories: 2180kcalCarbohydrates: 272gProtein: 67gFat: 94gSaturated Fat: 48gCholesterol: 522mgSodium: 4466mgPotassium: 4409mgFiber: 28gSugar: 89gVitamin A: 3155IUVitamin C: 10.2mgCalcium: 1883mgIron: 14mg
Tried this recipe?Let me know how it was!
Soaked Gluten Free Oat Waffles. Perfect to freeze for quick, easy breakfasts.
5 from 12 votes

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  1. 5 stars
    Great recip! I love that I can blend oats only (no making flour) because I only have an immersion blender.
    The batter almost exploded on the first batch, it ran out the sides so I used less from there on out. I might use less baking powder next time… I substituted monk fruit sweetened applesauce for the banana and maple syrup. Added some french vanilla stevia from Now Foods Thanks for sharing this! 😍

  2. 5 stars
    These are amazing! I’ve been substituting lemon juice for the apple cider vinegar, and water for the milk, turn out great every time. these have been my go to waffle recipe for awhile now! Thank you for a great recipe!

    1. YAY! So happy they turn out well for you, Christina!

      Thank you for commenting and rating, it means a lot to Live Simply.

      LS Team.

  3. 5 stars
    I just wanted to say that this is my go to waffle recipe. Absolutely love it. And to share some substitutions due to dietary limitations. I use unsweetened almond milk in place of whole milk, Trader Joe’s organic triple filtered coconut oil for the butter and one 4 ounce cup of TJ’s organic unsweetened apple sauce instead of the banana. They still come out amazing. Light, crispy on the outside and tender on the inside. I can’t thank you enough for this recipe (among many others)!

    1. That’s so great, Loriane! I’m so glad you’re enjoying the waffles. And thank you so much for sharing your substitutions–it’s so good to know the recipe works well without dairy.

  4. I made these as pancakes & my kids love them. They are a little thin for my liking. Any suggestions for making them more fluffy?

      1. Hi Deborah, no soaking needed, but that recipe won’t work without soaking.

        LS Team.

  5. 5 stars
    Great recipe, I’m curious if letting it sit a 4 or 5ish hours vs overnight is OK? I’d like to try these since I have sour raw milk but I know it won’t happen tomorrow morning.

    1. Hey Jen, From my traditional food preparation research, as long as whey, lemon juice, or yogurt is used with the milk, the batter is just fine. You could also use water in place of the milk, or you could soak the waffle batter in the fridge.

  6. I skipped the vinegar since I had milk that had soured. These are our new favorite waffles. I only let the batter rest about 30 min, but still worked just fine.

  7. My blender says not to let things sit in it because it ruins the gasket around the blade. Do the oats need to be blended for soaking or could I soak in a bowl and blend in the morning? Also, do you have a good substitute for banana? My daughter is allergic. Thank you!

  8. 5 stars
    I would absolutely be thrilled if you would bind all of your recipes in a hardback cookbook! I have printed off so many of your recipes. You have literally saved my life in the kitchen – real food that doesn’t require obscure expensive ingredients and can actually allow me time to spend with my husband after work, rather than laboring over an elaborate real-food recipe. And the best added bonus – my 8 and 11-year-old boys love your recipes, too! I’ll buy multiple copies if you do it. PLEASE!!!

    1. Thank you so much, Paula! I would love to offer a hardcopy cookbook in the future–we shall see :). It’s so great to hear you’re enjoying the recipes here on Live Simply!!

  9. Do you have to use Raw Milk? We can’t get it around here…. Also, do you think an egg replacement would work – such as applesauce or baking powder/oil/water? We have egg allergies in our family and are constantly re-working recipes. I’m trying to start soaking our grain/flour recipes… but it’s so hard to find egg free recipes! (And expensive to experiment!). Just thought I’d ask! 🙂