The easiest Almond Orange Oat Flour Waffle recipe bursting with citrus! Made with almond and oat flour and a hint of orange juice and zest, these almond orange oat waffles are freezer friendly and so easy to make! Just like my Banana Pecan Oat Waffles, this recipe is vegetarian, vegan and easily gluten free.
Easy Weekend Mornings
Easy weekend mornings start with a hearty breakfast. Waffles are a quintessential weekend breakfast food, but I avoided them for years because all the white flour waffle recipes typically have in them. I prefer to save white flour for cake, pie, or cinnamon rolls, if at all possible.
Waffles made with oat and almond flour are a delicious way to start the day without refined flour. I love how these flours transform into flavorful whole grain waffles with a tender crumb. Freezer friendly and so convenient, these waffles are whipped up in a blender (or food processor) and they couldn’t be easer to make!
Ingredients for these Blender Waffles
Pantry staples with fresh orange and a banana, these waffles come together quick. Here’s what you’ll need to make em (see recipe card for details):
- Whole Rolled Oats – whole grain oats are the base of this recipe. They provide structure, texture and flavor. Use gluten-free if needed. I like Bob’s Red Mill.
- Almond Flour – adds flavor and texture. Use super fine almond flour for best results.
- Apple Cider Vinegar – tenderizes the waffles. You can sub lemon juice.
- Banana – adds natural sweetness and acts as a binder.
- Plant Milk – use whatever you have on hand. I like homemade cashew milk.
- Fresh Orange Juice and Zest – there are so many varieties, but for a little sweet and major orange flavor, use cara cara, satsumas (pictured here) or naval orange.
- Vanilla Extract – just a touch adds warm earthy flavor.
- Baking Powder and Soda – for leavening and a touch of softness.
- Maple Syrup – use pure maple syrup for best flavor.
- Favorite Yogurt – optional for topping. I like whole milk Greek yogurt.
How to Make Almond Orange Waffles
These waffles are like eating a bowl of oatmeal in waffle form; oatmeal waffles anyone? This easily gluten free vegan waffle recipe is so simple to make, even if you’re still in that sleepy zone. Use a blender or food processor to whip these oat waffles up in no time!
- First, to the bowl of a food processor or pitcher of a blender, add the oats, almond flour, orange juice, zest, milk, banana, vanilla, maple, salt and baking powder/soda.
- Next, blend until the ingredients are smooth and completely incorporated. The batter will be thick.
- Last, bake in a waffle iron.
Place the waffles in a warm oven until ready to share. They’ll crisp up a bit while in the oven. Lightly crisp on the outside, fluffy on the inside with all those nooks and crannies to fill with warm maple syrup and your favorite toppings. Add extra orange slices on top or fresh berries when in season!
RELATED: Love blender waffle recipes? Try my Banana Pecan Oat Waffles!
PRO TIPS
- High Speed Blender or food processor? – either will work for this recipe. The food processor leaves the batter not as smooth as the blender, but the results after baking are delicious! I’ve included details on how to process the ingredients using either machine on the recipe card.
- For gluten free waffles, use gluten free certified ingredients. I like Bob’s Red Mill certified GF organic rolled oats and super fine almond flour.
- Freezer Friendly? Yes please! Simply cool the waffles completely, stack one on top of the other, slide into a storage container then freeze for up to two weeks. They can be toasted from freezer to toaster (I use a toaster oven).
- Some waffle irons require oil before baking. The waffle iron I use, and recommend, does not – it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they’re done baking. Give your owners manual a once over to see the particular needs of your iron. Note, there is no oil added to this recipe.
Almond Orange Oat Flour Waffles (Blender Ready)
Ingredients
- 2 C (175g) Old Fashioned Rolled Oats, gluten free if needed, I use Bob's Red Mill
- 3/4 C (85g) Super Fine Almond Flour, I use Bob's Red Mill
- 1 (150g) Medium Banana, soft and with plenty of brown spots
- 3 tsp Apple Cider Vinegar
- 3/4 C (180g) Plant Milk, I use homemade cashew milk
- Orange Zest, from one large orange, two if you have it
- 1/2 C (140g) Fresh Squeezed Orange Juice, from one large orange
- 1 1/2 tsp Vanilla Extract
- 1 Tbs Maple Syrup
- 1 1/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp salt
Instructions
- Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 185F (85C) and place a sheet pan in the oven.
- A. For the Blender (I use VitaMix): To the blender container add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor (I use a 12 C bowl): To the work bowl with the S attachment, add the oats, almond flour, apple cider vinegar, banana, milk, orange juice, zest, vanilla extract, maple syrup, baking powder, baking soda, and salt. Whirl for 2.5-3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.
- Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 8-9 minutes to bake and they're dark. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
- Share with butter, real maple syrup and/or a dollop of your favorite unsweetened yogurt. I like to add orange zest and a touch of maple to yogurt and then dollop it on top of the waffles.
- To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Fabulous flavor. Absolute nightmare to cook. I have a non stick waffle maker that I use all the time and they just stuck like glue and came out apart. Tried to add more oat flour and more milk but still hard to cook. If I’m in the mood another time I’ll try to add flour at the end and perhaps an egg!?? But they are the best tasting waffles or pieces of waffles
Hi Maria… oh goodness! I’m not sure what’s happening with regards to sticking. A few other makers have had the same issue. I’m wondering if cooking spray would help?
This was amazing!!! Swapped apple cider vinegar with lemon juice because I didn’t have any vinegar. Came out perfect!!! Love the flavors and texture!
Love hearing this Chiel! Thank you for your lemon juice tip and five star review!
This is a favorite! Today I substituted whole wheat flour and did use a bit more as noted to make the batter thicker. I used a spray on the waffle iron but only once, and ended on 4 minutes for my device and they are not quite as brown and Traci likes them . I cook the entire batch and freeze if they last as I often just eat plain like finger food. BTW Traci – I did a Big Year in Michigan and ended with 206 species – a wonderful adventure!
Hiii Carolyn! Oh goodness! 206 species?! Way to go you… An adventure indeed! Thank you for sending a smile and sharing your success and flour tip with these waffles! Super happy to hear. Sending my best for a BIGGER YEAR in MI!