The batter for these waffles needs to be mixed up the night before, but you’ll be rewarded for your patience and planning-ahead-ness because the extra soaking time creates the perfect fluffy-on-the-inside-but-crisp-on-the-outside texture that gluten free recipes often lack.


2 cups Naked Oats (Rolled or Quick Cooking…anything works here because the oats will be ground up to a flour-like consistency anyways)

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp salt

3 eggs

1 cup milk (or dairy-free substitute)

1 tbsp maple syrup

2 tbsp oil (vegetable, coconut, etc.) plus an extra drizzle for the waffle iron



Measure all ingredients into a blender or food processor.  Blend until the oats are chopped into a coarse flour and the remaining ingredients are thoroughly mixed.

Let the batter sit overnight in the fridge.

In the morning, heat up the waffle iron and give the batter a quick stir.  Brush the surface with a bit of oil, and pour a dollop of batter into the waffle iron.  Cook until golden-coloured.  If you’re making a whole pile of waffles in advance to serve a crowd, spread them out on an oven rack at 200 C to keep them from getting soggy while they wait.