Easy Vegan Oatmeal Waffles

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4 from 4 votes

Prep Time5

Cook Time1

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 481kcal

Author: Lindsay Reynolds

Ingredients

6 cups quick oats Use gluten-free oats, if needed
1/4 cup raw cashews soaked in warm water, if you don't have a high-speed blender
1 cup cornmeal
2 teaspoons salt
2 tablespoons flax meal
2 tablespoons sunflower oil or oil of your choice, optional
10 cups very hot water divided

Instructions

In a clean/dry blender, blend dry oats up into a coarse flour. You may need to divide oats into 2-3 batches. Place coarse oat flour into large mixing bowl.
Preheat waffle iron.
Blend raw cashews up with 2 cups water. Pour cashew mixture, along with cornmeal, salt, flax, and oil into your large mixing bowl.
Now add your remaining 8 cups of water. You may start by adding only 6 cups, and add 2 more cups later as your batter sits and thickens. Your batter will seem WAY to runny and watery initially, but I promise as it sits in the bowl, it will thicken.
Carefully pour it onto your waffle iron, and you will be amazed by how quickly it thickens up and becomes crispy. You don't want this batter to be as thick as traditional waffle batter, as your waffles will turn out too dense. As the oatmeal flour reacts with the hot water, your batter will gradually thicken.
Cook waffles according to instructions on your waffle iron, or until the tops are golden and crispy. This may take more time than your waffle-iron timer indicates. My waffle-iron required about 10 minutes for the waffles to cook all the way through.

Notes

This recipe is designed for traditional waffle irons, not Belgian waffle irons. I've not tried this recipe on my Belgian iron, but I'm guessing your waffles may turn out really goopy on the inside, or at least need to be cooked much longer than usual.

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