Cashew and Oat Gluten-Free Waffles With Fresh Berries

Cashew and Oat Gluten-Free Waffles With Fresh Berries

How do you make vegan and gluten-free waffles are made without any flour?

It’s easy peasy: Throw old-fashioned rolled oats (gluten-free) and cashews into a food processor to form a fine whole-grain meal that contains fiber and omega-3s.

Want waffles with a crisp exterior and fluffy interior?

Let the batter rest for a few minutes while your waffle iron gets hot. This gives the oats time to absorb some of the moisture, which helps prevent sad, soggy waffles.

Don’t have a waffle iron? This batter can also be used to make pancakes.

How to Freeze Homemade Gluten-Free Waffles

If you put all of the waffles directly into a bag and put them in the freezer, they’ll stick together. To prevent sticking, arrange waffles in a single layer on a wire cooling rack or cookie sheet, place them in the freezer for at least an hour, and then put them into a freezer-safe plastic bag.

When you’re ready to eat, treat them just like frozen waffles you can buy at the store: Pop one into the toaster until warmed through.

Cashew and Oat Gluten-Free Waffles with Fresh Berries

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Cashew and Oat Waffles

These gluten-free cashew and oat waffles are a delicious and healthy way to enjoy breakfast.

Course Breakfast
Keyword gluten free, waffles
Prep Time 10 mins
Cook Time 18 mins
Total Time 22 mins
Servings 6 servings, 1 waffle each
Calories 226 kcal
Author Beachbody

Ingredients

  • 2 cups old-fashioned rolled oats
  • ½ cup raw cashews
  • ¼ tsp. sea salt (or Himalayan salt)
  • 1 Tbsp. extra-virgin organic coconut oil, melted
  • cups water
  • 1 tsp. pure vanilla extract
  • Nonstick cooking spray
  • 3 cups fresh mixed berries
  • 1 Tbsp. pure maple syrup (or raw honey)

Instructions

  1. Preheat waffle iron.
  2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  3. Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  4. Lightly coat waffle iron with spray. Pour ½ cup of batter into waffle iron; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.
  5. While waffles are cooking, combine berries and maple syrup in a medium bowl. Slightly mash berries to release some juice.
  6. Serve waffles topped evenly with berry mixture.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Cashew and Oat Waffles
Amount Per Serving (1 serving)
Calories 226 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Sodium 100mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 8g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Cashew and Oat Gluten-Free Waffles with Fresh Berries

P90X/P90X2 Portions

½ Fat
½ Grain Carb
½ Fruit

P90X3 Portions
2 Carb
1½ Fat

Body Beast Portions
2 Starch
1½ Fat

Container Equivalents
½ Purple
1½ Yellow
½ Blue
½ tsp.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World

Cashew and Oat Gluten-Free Waffles