Chia and Oat Waffles

Chia and Oat Waffles

Gluten-free, low-FODMAP, dairy-free waffles. Make your mornings easier with these hearty, flavorful waffles that can go from freezer to toaster in under 60 seconds.

By, variation of Fit Fab FODMAP’s gluten-free oat waffles based on Girl Makes Food’s ridiculously awesome oat waffles

The only thing that tops stuffing my face with a warm, crispy on the outside and spongy on the inside waffle is BACON. I love a good waffle. This one is wheat-free and super easy to whip up on the spot when you find yourself with a long weekend of nothing to do but eat. Thanks to my friend, Mollie, at Fit Fab FODMAP for the awesome recipe. I added more eggs to make the texture fluffier and higher protein. Also, due to my recent poltergeist-like encounters with cinnamon, I eliminated that spice; I find that no spice elevates the soft, earthy flavor of chia and makes these waffles versatile for savory or sweet toppings.

Of course, this leisurely routine is anything but normal for our household. That's why I make loads of waffles and freeze those bad boys for later use. Waffles freeze very well; why else would Eggo be so successful? Just pop them into the toaster, and a few minutes later, the whole house smells like I have been baking all morning long.


For Waffle Maker
  • Coconut oil spray
For Batter
  • 3 cups oat flour
  • 4.5 tsp baking powder
  • 3 Tbsp chia seeds
  • 1 tsp sea salt
  • 3 Tbsp coconut oil, melted and allowed to cool 10 minutes
  • 6 eggs at room temperature
  • 1 and ½ cup either filtered water or non-dairy milk (Almond Milk, Flax Milk, Rice Milk, or try Malk Pure Almond Milk)
  • 3 Tbsp pure maple syrup


  1. Place kitchen towel underneath waffle iron to collect any splatters. Heat waffle iron to 400 degrees on griddle setting.
  2. Combine oat flour, baking powder, chia seeds, and salt in large bowl. Mix well with fork. Set dry ingredients aside.
  3. In separate bowl, add cooled, melted coconut oil, eggs, water/milk, and maple syrup. Combine well with fork. Set wet ingredients aside.
  4. Make a well for dry ingredients. Add to well wet ingredients. Mix with fork, but do not over-mix. Set batter aside.
  5. Open waffle iron. Lightly spray both top and bottom iron plates with coconut oil spray.
  6. For one pair of waffles, use a rounded ½ cup measure of batter. Pour batter into waffle iron. Spread batter to evenly coat each waffle hole. Close waffle iron.
  7. Allow waffle to cook for approximately 5 minutes or until deep golden brown.
  8. Open waffle iron. Using a heat-safe silicon spatula and silicon-tipped tongs, lift out waffle and place onto plate.
  9. Repeat for remaining amount of batter.


  • This recipe yields 16 waffles.
  • Serve warm, and be sure that your topping fills every single waffle hole…that is really the trick to proper waffle-to-topping ratio…you’re welcome.
  • To freeze: allow waffles to cool completely, then wrap with plastic wrap and store in freezer container for up to 3 months. When ready to eat, simply remove frozen waffle from freezer, remove and discard wrapping, and place waffle into toaster; use defrost setting if you have that, and then use regular toasting setting to heat waffle to perfection.
  • To make oat flour, simply add gluten-free oats to food processor and pulse until a chunky powder forms.
  • If you love these waffles, then you are going to flip over our Draft These Pancakes!