Very Healthy Breakfast Waffles

Six ingredients, one blender, zero animal products. These oat and almond waffles are a staple in plant-based and Adventist breakfast circles for good reason. The ground almonds replace eggs and oil entirely, binding the batter while adding richness, while the oats thicken the whole thing into a pourable but structured batter.

Let the blended batter rest while the waffle iron heats. The oats need that time to hydrate and swell, otherwise the waffles come out slack and gummy in the middle. Five minutes is the minimum, ten is better.

These take longer to bake than standard buttermilk waffles. Without eggs and butter, the batter sets more slowly and needs the full 8 to 10 minutes. Resist the urge to peek. Lifting the lid before the steam stops escaping tears the waffle in half.

The finished waffle will be golden, crisp on the outside, and tender inside. They firm up as they cool, which is exactly what you want for freezing and toasting later.

Pro Tips

• Spray the waffle iron generously with oil between every batch. These have no fat in the batter and stick easily.
• Use raw, unblanched almonds for the most flavor. Roasted almonds turn bitter when blended for this long.
• Make a double batch and freeze flat on a sheet pan before bagging. Pop straight from freezer into the toaster, two cycles.
• Quick-cooking oats are key. Steel-cut won’t blend smooth and old-fashioned rolled oats can leave the batter gritty.

Variations

• Add a ripe banana to the blender for natural sweetness.
• Stir in 2 tablespoons chia seeds or ground flax for extra fiber.
• Swap maple flavoring for 1 teaspoon cinnamon and a pinch of cardamom for spiced waffles.