Print Options:

Gluten Free Overnight Oat Waffles

 2 cups Naked Oats (Rolled or Quick Cooking...anything works here because the oats will be ground up to a flour-like consistency anyways).
 ¼ cup Ground Flax
 1 tsp Baking powder
 ½ tsp Cinnamon
 ¼ tsp Cardamom
 ¼ tsp Salt
 3 Eggs
 1 cup Milk (or non-dairy substitute)
 1 tbsp Brown Sugar
 2 tbsp Oil (anything but coconut) plus an extra drizzle for the waffle iron

If you are using hemp seeds instead of dairy milk, start with combining 1/2 cup hemp seeds with 2 cups of water in the blender. Blend and strain out the hulls.


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 some 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.