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Pumpkin Oat Waffles Gluten Free

October 8, 2023 by Tami Kramer 7 Comments

These pumpkin oat waffles are a special breakfast treat. The goodness of oats and pumpkin puree with warm spices like cinnamon, ginger, nutmeg and vanilla will surely become a family favorite. They freeze well so you can make a large batch and save them for future meals. They reheat nicely in a toaster or toaster oven. Top them with fresh fruit, maple syrup or one of my new dips and spreads. Stock up on a few cans of pumpkin puree so you can enjoy sweet and savory pumpkin recipes for months to come.

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Cinnamon spice and everything nice is what these waffles are made of.

Just because these are gluten free, oil free and refined sugar free doesn’t mean that they can’t be enjoyed by everyone. Good food is good food and no one needs to know these are healthy – they are happy because these waffles taste good!

I use a Cuisinart Waffle Iron and even without oil they don’t stick. The trick is to let the waffles get done before you try and open the waffle maker. If you open it too soon the top and bottom of the waffle will pull apart. It takes 9 minutes in my waffle maker. You will need experiment with your waffle maker to find the right time.

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If you cut the waffles into sticks the children can dip them in syrup. This batter is thick and you really need a high powered blender like a Vitamix to make the oats into flour and to blend the batter easily.

Or dunk or spread the waffles sticks with Pumpkin Peanut Butter Dip. It makes it so much fun for them. Who am I kidding, adults like it too! They might also like the Snickerdoodle Dip for a topping.

Try a pumpkin waffle with a dollop of Pumpkin Peanut Butter Dip and dark chocolate chips. We love this for dessert! If you would enjoy more pumpkin recipes check out my 10 Most Delicious Pumpkin Recipes blog post.

This is a big batch of waffles. How many you will get depends on how big your waffle maker is. I get a baker’s dozen – 13 waffles that are 4 inch squares. These can be part of a delicious brunch with Easy Blueberry Sauce, Tofu Scramble, Sheet Pan Breakfast Potatoes and Breakfast Oat Sausages.

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Tami’s Tips

This batter is thick and I end up stirring in more plant milk during the process. Just like pancake batter the longer it sits the thicker it gets. Be sure to have extra plant milk ready to thin the batter.

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Substitutions

Ground Flax – ground chia seeds

Pumpkin – cooked butternut or kabocha squash

Banana – use more pumpkin about 1/2 cup and increase the amount of dates for more sweetness

Dates – date syrup or raisins to taste

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Pumpkin Oat Waffles Gluten Free

5 from 1 vote
Print Recipe Pin Recipe
Servings: 13
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 21/2 cups plant milk plus extra to thin the batter
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons ground flax
  • 6 cups rolled oats
  • 1 cup canned pumpkin puree not pumpkin pie mix
  • 1 ripe banana, peeled
  • 4 Medjool dates or to taste
  • 2 teaspoons vanilla extract or 1 tsp ground vanilla bean powder
  • 2-3 teaspoons ground cinnamon start with 2 and add more if desired
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg – freshly ground is best store bought is ok too

Equipment

  • Waffle Iron

Method
 

  1. In a large measuring cup combine plant milk vinegar and ground flax seeds and stir it to combine. Set aside and let it rest for 5 minutes.
  2. Using a high powered blender place the rolled oats in the blender container and process until you have oat flour. Pour flour in a bowl and set it aside.
  3. In the blender container combine the milk vinegar and flax mixture along with the pumpkin, banana, dates and vanilla extract. Blend until smooth and creamy.
  4. To the same blender container add the oat flour, cinnamon, ginger and nutmeg. Blend until it is well incorporated, you may need to stop the blender and scrape down the sides to be sure it is well blended.
  5. Add more plant milk if needed to thin the batter – it will keep getting thicker the longer it sits.
  6. Preheat a waffle iron according to manufacturer's instructions. When it is ready add the waffle batter. Close the waffle iron lid and wait until the waffle is nicely browned and well cooked before opening the lid. If you open it too soon the top and bottom of the waffle will separate. How long it takes to cook varies depending on your waffle iron so you will need to experiment to find the right time. It takes 9 minutes in my waffle iron.
  7. Serve hot right from the waffle iron or cool waffles on a wire rack to prevent them from getting soggy.
  8. If the batter gets too thick just stir in some more plant milk to thin it.
Serving Suggestion
  1. Serve with maple syrup, date syrup, warmed apple sauce, fresh berries or my Easy Blueberry Sauce, Pumpkin Peanut Butter Dip or Snickerdoodle Dip.
  2. Cut the waffles into strips for children so they can dunk them in their favorite syrup or sauce. We all love finger foods!

Notes

Freeze extra waffles for future meals.
Let the waffles cool completely on a wire rack before placing in a freezer safe bag or container. 
Take out frozen waffles and reheat in your toaster or toaster oven to make them crisp.
Substitutions
Ground flax – ground chia seeds
Banana – 1/2 c  pumpkin puree or butternut or kabocha squash and extra dates for sweetness
Dates – date syrup or raisins to taste

Tried this recipe?

Let us know how it was!

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Batch Cooking with Tami Kramer Course Link

We invite you to purchase this course to learn all about the “What, When, Why, and How” of batch cooking, to support your quest to live a healthy, whole food, plant based life style. The course contains a 100 page eBook & course guide that includes over 50 of Tami’s recipes. There are 10 lesson modules containing 32 videos, totaling over 15 hours of comprehensive instruction. Tami will cover batch cooking concepts, techniques, and strategies, as well as specific recipe demonstrations. 

 Beautiful Chopped Salad Course Link

Tami Kramer’s Beautiful Chopped Salad Course includes a complete full color 40+ page recipe PDF eBook and 12 instructional videos. In the course Tami will teach you how to batch prep salads, what to shop for, and tips to ensure that your stored salads will last for a week. She will share different methods for chopping salads, and all the details about how she tops these beauties.

We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (His and Her’s) to chop our salads every day. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl salad bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping.

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Filed Under: Featured, Posts Tagged With: banana, cinnamon, cnnamon, date sweetned recipes, dates, ginger, gluten free pumpkin waffles, gluten free recipes, gluten free waffles, nutmeg, oats, oil free plant based waffles, oil free recipes, oil free vegan waffles, oil free waffles, plant based pumpkin waffles, Plant based recipes, pumkin recipes, sugar free recipes, vegan pumpkin waffles, Vegan Recipes, vegan waffles, whole food plant based waffles

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Reader Interactions

Comments

  1. Carolyn Otash

    October 8, 2023 at 4:21 pm

    Hi Tammi,
    I have a question about the pumpkin waffle recipe. On the 1x recipe it says 2 1/2 cups of plant milk but on the 2X recipe it says 21 cups of plant milk. Is that right? It seemed like it would be 5 cups but maybe I just don’t understand it. I really want to make the 2X batch so I can freeze some. Thank you. They look so good I think I can smell them through my phone!
    Carolyn

    Reply
    • Tami Kramer

      October 9, 2023 at 5:50 am

      Hi Carolyn,

      You are right it would be 5 cups of milk! There must be a glitch in the software program for the recipe builder. You won’t be able to make a double batch in the Vitamix blender as one batch fills the 64 ounce blender container so I would make it in 2 individual batches for best results. Yesterday we enjoyed one of the waffles from the freezer warmed up in the toaster oven and topped with the Pumpkin Peanut Butter Dip with chocolate chips sprinkled on top. It was incredible!

      Reply
  2. JoAnn

    October 9, 2023 at 2:48 pm

    How much oat flour would I use if already ground?

    Reply
  3. Laura

    February 4, 2024 at 11:13 am

    5 stars
    So delicious! The waffles are a lovely golden color. We served them with applesauce, no-sugar jam, blueberries, & a small drizzle of maple syrup.

    Reply
    • Tami Kramer

      February 5, 2024 at 4:37 am

      Thank you for your review! I’m delighted that you enjoyed this recipe.

      Reply
  4. Hannah

    October 12, 2024 at 12:06 pm

    Yum, yum and more yum. Just made a batch for me to enjoy during my week at work. These are a keeper.

    Reply
    • Tami Kramer

      October 13, 2024 at 5:56 pm

      I’m so glad you like the waffles! I sometimes have one as dessert! Enjoy!

      Reply

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