Easy and delicious, these Overnight Almond Oatmeal Waffles are a wonderful way to introduce you to the wonderful world of soaked grains!
My mommy dearest taught me the recipe for these Overnight Almond Oatmeal Waffles while we were down in Florida for vacation a few years ago. Back when I didn’t realize I was intolerant to oats. And corn.
I.e., back when I could eat anything that was simply labeled “gluten-free.”
Anyway, I’d never made gluten-free waffles before, let alone a batch of soaked ones, so I was intrigued. These waffles are actually super easy to put together, and though my mom put hers through her super high tech food processor, I just stick my batter in my Blendtec and it works just the same.
My hubby, who grew up on cereal like any normal American, said they tasted like Lucky Charms. I don’t know that I’ve ever had Lucky Charms before, but I think that was supposed to be a compliment!
The benefits of soaking.
If you’ve never tried soaking your grains before, I highly suggest you give it a try. It might take a little more planning than just whipping up a regular gluten-free batch of waffles or whatever, but your body will thank you for it!
Soaking grains, legumes, or nuts overnight helps reduce the phytic acid they contain (an enzyme inhibitor) and make the nutrients in them more accessible to our bodies. Basically, soaking = easier digestion. And I’m sure we all could do with a little more of that!
As I mentioned, back when I first made this recipe, I didn’t realize how badly I was reacting to oats and corn. Unfortunately, I haven’t found a sub for the oats in this recipe.
The corn, however, is a different story! Millet flour is a simple sub for the cornmeal in this recipe. If you can’t find millet flour, you can just grind up whole millet in a blender until it become the consistency of flour. It doesn’t really matter if it’s not too fine. The soaking and blending later will get it a fine consistency.
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Overnight Almond Oatmeal Waffles
Free of gluten, eggs, dairy & sugar.
- 4 cups gluten-free oats
- 1/2 cup cornmeal, or millet flour for corn-free
- 1/2 cup whole almonds or 1/3 almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla (I like to make my own)
- 2 teaspoons almond extract
- 5 cups filtered water
Combine all ingredients in a large bowl. Cover with plastic wrap or a lid and refrigerate overnight.
In the morning, preheat a waffle iron to medium-high (or whatever works for your waffle iron).
Pour about 1/3 cupful of batter into preheated waffle iron. This batter doesn’t spread much, so use enough to almost cover the iron, the edges should fill out when you close it.
Bake 4-6 minutes, or until golden and crispy. (Please note that baking time will depend on your waffle iron!)
Serve warm or refrigerate/freeze leftovers and pop in a toaster to serve again.