Easy and delicious, these Overnight Almond Oatmeal Waffles are a wonderful way to introduce you to the wonderful world of soaked grains!
Thanks mom.
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.”
Sigh.
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!
Easily adaptable.
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.
Ingredients
- 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
Instructions
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 mixture into a food processor or high powered blender and blend until smooth.
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.
I wonder if you could use almond or rice milk instead of water?
I would think that would work. The batter just might be a little thicker…
These look like the perfect comfort food waffles. Love it that they’re gluten-free too! Thanks for sharing 🙂
You’re so welcome, Traci! Waffles are definitely a comfort food for me. 🙂
I just love that these can be made ahead of time! Perfect for the kids to heat up before school!
Yes! Making breakfast ahead is definitely a need during school season.
I’ve been on a huge oatmeal kick lately so it makes sense that waffles are next on my list!! 🙂 YUM!
I hope you enjoy them, Liz!
How many waffles does this recipe make?
I depends on the size of your waffle maker. It makes enough to feed about 6 people.
These were great. I cut the recipe I need half since it is just my husband and I, I added extra vanilla since I didn’t have almond flavoring. Half a recipe made plenty for us with some left over for the freezer. I appreciate having a gluten and dairy option for breakfast. Thanks for posting!
I’m so glad you enjoyed them, Mary! Thank you so much for stopping back in and letting me know. 🙂
Oh yes I do go on a health kick every now and then and I soak my grains and nuts. It really does make a difference. These look delicious. I will have to give them a try
I hope you enjoy them, Dahn!
Is it possible to just add extra almond flour instead of the cornmeal or millet flour? I don’t have cornmeal or millet flour at home so I’m just trying to avoid having to go out and buy those ingredients. Thanks!
I haven’t tried that, but I don’t see why it wouldn’t work. You could probably sub any gluten-free flour you have, other than coconut flour. 🙂 Hope you like them, Rosalie!
These are so delicious! I made them for my mom, who is gf and she loved them too! Even my sons loved them and he is not allergic to gluten! Thanks!
I’m so glad to hear y’all enjoyed them, Beth!
I really love this recipe and soaking the grains. I didn’t have old fashioned oats so I used 3c quick oats and cut the water by 1cup. I also omitted the almond extract but added 2tbl maple syrup. I only waited 25 minutes before blending (probably not long enough to break down the phytic acid but I really wanted to try them). They were so good! Chewy and crispy and they toast up beautifully the next day.
I’m so glad you enjoyed them, Jennie! Your subs sound yummy – thanks for sharing them with us!
These were delicious! Followed the recipe except swapped quinoa flakes for the cornflour/millet. I also added a tablespoon of molasses for sweetness. They took more like 8 to 10 minutes to cook each batch but they were crispy on the outside and soft on the inside. Thank you!
I’m so glad you enjoyed them, Meg! Thanks so much for letting me know and sharing your tweaks. 🙂
Hello Raia,
I was so happy to find your soaked Oatmeal Waffle recipe! No doubt your children will enjoy superior health because you are an informed Mom! My tummy definitely knows whether grains have been soaked or not. Can’t wait to try it! And thanks for including millet as a cornmeal alternative.
Just one thing- for the benefit of those of us with more sensitive digestion: in order to break down the enzyme inhibitors in grains, an acid should be added, like lemon juice, whey, or yogurt, and the soaking water should be warm. It should be left at room temp for the soaking period, at least 7 hours. One reference for this is Sally Fallon’s book, “Nourishing Traditions”, on page 452.
Thanks for sharing, Pat! I hope you get to enjoy the waffles. 🙂
Thank you so much for sharing this wonderful recipe!! I love simple recipes, and these do not disappoint, they are delicious! Made several times already, this last time I used an upright quart plastic container for soaking and used an immersion blender to save time on cleanup. Thanks again! 🙂
I’m so glad you enjoy them, Mary! Thanks so much for stopping back in and letting me know. 🙂
i have been soaking mixed raw orgainic nuts and grains forever .. it is the best .. I don’t use sugar or flour .. Nut cream is my go to ingredient ( hee hee me and my nutrion -) i often saak in Green TEA ) . also 4 hours works for me .. with lemon or martin for the acid … yummy truly an addition to your recipe thank YOU for the idea i will do it also thinking a smail muffin – adding chia seed powder ( maybe cinnamon -too- i enjoy nutrtiaonal dense foods the most . i adore those Like me .. that enjoy playing with food .. again thank yOU for sharing , Lucy
I can’t wait to try these out. Always looking for new gf recipes! We all love waffles for breakfast!
I hope you enjoy them!