The Healthiest Whole Grain Waffles EVER (gluten-free & dairy-free!)

These easy whole grain waffles are gluten-free and diary free. Plus, they come together quickly (fast enough to make on a weekday!) and have an amazing hearty texture! Who knew healthy waffles were so easy to make?!

I absolutely love waffles, but who doesn’t? However, I’m gluten free so I can’t eat regular waffles. Enter my new best friend: these gluten-free & dairy-free waffles are healthy, delicious, and super easy to make. This healthy whole grain recipe makes 2 waffles, so if you only eat one and save half of the batter, you have another day’s worth of breakfast!  Healthy waffles: a dream come true.

You can technically make this recipe two ways: Blend it up, or leave everything whole. I have a friend who Iikes her’s smooth and so she uses a blender to make all of the ingredients creamy, however I like leaving the oats whole because it gives it a hearty chewy texture. It’s really up to you and how you prefer the recipe!

I am obsessed with creating recipes that are similar to the “real thing” but completely guilt-free and adapted to dietary restrictions. Even Tommy loves these healthy waffles!


waffles the butter and berries on top

waffles the butter and berries on top, syrup being poured on top.


Easy Whole Grain Waffles

waffles the butter and berries on top

The Easiest Whole Grain Waffles EVER (gluten-free, dairy-free!)

  • Author: Teri
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 waffle 1x
  • Category: Food
  • Cuisine: Waffles


Easy Whole Grain Waffles (gluten free AND dairy free!)



  • 1 cup rolled oats (I use Trader Joe’s brand)
  • 1 T coconut flour (you could try another flour; sometimes I use protein powder)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1 egg
  • 1/2 cup almond milk (or milk of choice)
  • 1 teaspoon coconut oil, melted and cooled slightly (so it doesn’t curdle your egg!)
  • 1 teaspoon vanilla extract
  • Optional add ins: nuts, blueberries, chocolate chips



1) Heat your waffle iron. I use the highest setting on mine, but experiment with what works for you.

2) Combine all the dry ingredients, then add in the wet ingredients (egg, almond milk, coconut oil, vanilla). Stir until well mixed. It will be quite thick.

3) Spray your waffle iron with non-stick spray. Scoop half the waffle mixture into the iron and spread out with a spoon.

4) Cook until they are browned and crispy – usually it’s longer than the time allowed for your waffle iron’s default setting.



I love it with a little melted earth balance & pure maple syrup, or with peanut butter and maple syrup. (The homemade coffee vanilla peanut butter from Run Fast Eat Slow is especially delicious on this!)

Keywords: Breakfast, waffles, snack


If you try any variations or toppings that you love, be sure to share! I’d love to hear and try it myself!

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  • Danielle

    Does that recipe serve 1 or 2?

    • Teri [a foodie stays fit]

      It makes 2 waffles! I updated the recipe to call that out more directly. I eat one and add toppings (like peanut butter, fruit, etc) to bring up the overall meal size.

  • Lyndsey

    Have you found an alternative to the egg?

    • Teri [a foodie stays fit]

      I haven’t tried it since I don’t restrict eggs. But if you try something that works (chia or flax egg maybe?), let me know!

  • Beth

    I saw that you save half the batter for the next day. Do you keep it in the fridge or make the other waffle and then put that in the fridge? Thanks 🙂

    • Teri [a foodie stays fit]

      I put the batter in the fridge. I actually make the full batch in a tupperware so I can just stick a lid on the 2nd half and easily store it. Fewer dishes to wash! I have also made both waffles and stored the cooked 2nd one in the fridge and then toasted it the next morning. Both ways work, but I prefer to just store the batter and make a fresh waffle the next day.

  • Danielle Jennings

    This looks so delicious! Yummy!

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