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.
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.
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!
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.
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.
Use Code NUTMEG To Save On Your JOI Nut Milk Bases
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
Pumpkin Oat Waffles Gluten Free
Equipment
- Waffle Iron
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add more plant milk if needed to thin the batter – it will keep getting thicker the longer it sits.
- 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.
- Serve hot right from the waffle iron or cool waffles on a wire rack to prevent them from getting soggy.
- If the batter gets too thick just stir in some more plant milk to thin it.
Serving Suggestion
- Serve with maple syrup, date syrup, warmed apple sauce, fresh berries or my Easy Blueberry Sauce, Pumpkin Peanut Butter Dip or Snickerdoodle Dip.
- Cut the waffles into strips for children so they can dunk them in their favorite syrup or sauce. We all love finger foods!
Notes
Get Healthy 
Stay Healthy One Meal At A Time
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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
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!
How much oat flour would I use if already ground?
So delicious! The waffles are a lovely golden color. We served them with applesauce, no-sugar jam, blueberries, & a small drizzle of maple syrup.
Thank you for your review! I’m delighted that you enjoyed this recipe.