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Maple syrup being poured over Gluten Free Vegan Waffles topped with Yogurt and Maple

Healthy Almond Orange Oat Waffles

The easiest healthy waffle recipe bursting with citrus! Made with almond and oat flour with a hint of orange zest, these healthy almond orange oat waffles are freezer friendly, vegan and easily gluten free. 
Course Breakfast
Cuisine American, Vegan
Keyword Healthy Waffles, Oat Waffles, Vegan Gluten Free Waffles
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 9 1/3 C Waffles
Calories 150kcal
Author Traci York | Vanilla And Bean


  • 2 C (175g) Old Fashioned Rolled Oats gluten free if needed
  • 3/4 C (85g) Almond Flour
  • 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


  • 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. 
    B. 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. 


Some waffle irons require oil before baking. The waffle iron I use (and loooove) 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. If concerned, give your owners manual a once over to see the particular needs of your iron. Note, there is no oil added to this recipe. For more information, Food 52 has a discussion on the topic. 


Calories: 150kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 201mg | Fiber: 3g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg