These waffles are the kind I make when I want breakfast that feels indulgent but doesn’t derail the day. Oats and cashews form the base, coconut oil keeps them crisp, and a little maple syrup adds just enough sweetness. They come together in a blender, which makes this one of those wake-up-and-go recipes I reach for on busy mornings.
They’re forgiving, too. The batter blends silky smooth and waffles hold up well—crispy on the outside, tender inside. I usually keep a jar of the raspberry smash on the side; it brightens every bite and doubles as an easy topping for toast or yogurt later in the week.
Below you’ll find an exact, reliable method and straightforward notes to help you get consistent results. I’ll also share swap ideas, equipment suggestions, and common traps so you can make these waffles your own without surprises.
Ingredient Checklist
- 1 cup old-fashioned oats — the primary structure: blended into a flour that keeps the waffles hearty and satisfying.
- 3/4 cup dry roasted and lightly salted cashews — adds richness and body; dry-roasted gives a toasty flavor (see note 1).
- 1/3 cup melted coconut oil — provides crispness and a mild coconut scent; melt just enough to pour (see note 2).
- 3/4 cup milk — thins the batter and hydrates the oats; use your preferred milk (see note 3).
- 2 large eggs — bind and lift the batter for a lighter crumb.
- 3 tablespoons maple syrup — natural sweetener and flavor; balances the cashews and oats (see note 4).
- 2 teaspoons vanilla extract — optional, but it deepens overall flavor.
- 2 teaspoons baking powder — the leavening that gives these waffles lift and some aeration.
- 1/2 teaspoon salt — vital to enhance sweetness and round out flavors.
- 2 tablespoons cornstarch or arrowroot powder — helps with structure and crisp edges by absorbing moisture.
- 1/4 teaspoon ground cinnamon — optional; warm spice note that pairs nicely with maple.
- 1/8 teaspoon ground nutmeg — optional; a touch goes a long way toward depth.
- Toppings as desired — fresh fruit, yogurt, nut butter or a dusting of cinnamon work well (see note 5).
- 1-1/2 cups fresh raspberries (6 ounces) — for the optional raspberry smash; bright, tart contrast.
- 2 tablespoons flax seeds — adds texture, omega-3s, and a nutty note in the raspberry smash.
Healthy Waffle Recipe: How It’s Done
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the following to a high-powered blender in this order: 1 cup old-fashioned oats, 3/4 cup dry roasted lightly salted cashews, 1/3 cup melted coconut oil, 3/4 cup milk, 2 large eggs, 3 tablespoons maple syrup, 2 teaspoons vanilla extract (optional), 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons cornstarch or arrowroot powder, 1/4 teaspoon ground cinnamon (optional), and 1/8 teaspoon ground nutmeg (optional).
- Blend until completely smooth, about 90–120 seconds. Stop, scrape down the sides, and blend longer if needed. The batter is ready when there are no chunks of oats or cashews.
- Prepare the waffle iron: if it has a nonstick surface, do not add extra grease; if it does not, lightly grease the cavities.
- Spoon about 1/3 cup batter into each waffle cavity (use all the batter, scraping the blender with a spatula if needed). Close the iron and cook until done—use your waffle iron’s done signal if it has one, or wait until steam stops escaping at the edges. Do not open the iron while steam is still escaping.
- Remove waffles and place each one immediately on a wire cooling rack in a single layer.
- Optional Raspberry Smash (prepare while waffles are cooking): In a small bowl, mash 1 1/2 cups (6 ounces) fresh raspberries with a fork. Stir in 2 tablespoons flax seeds and mix thoroughly.
- Serve waffles as desired—plain or with the raspberry smash and other toppings of your choice.
Why I Love This Recipe
First, it delivers real texture and flavor without relying on refined flour. The oats make the waffles feel wholesome and filling, while cashews add a buttery, almost nutty creaminess that you don’t get with plain oat-only batters. The result is a waffle that holds up to toppings and doesn’t turn gummy after a minute on the plate.
Second, it’s fast and forgiving. Everything goes into the blender in one go and the blend time gives you a consistently smooth batter. There’s no separating bowls or complicated steps, and the waffles are easy to scale up. They also freeze and reheat well, which makes batch-cooking practical.
Low-Carb/Keto Alternatives
If you’re aiming lower-carb, this particular recipe relies on oats and maple syrup, both of which contribute notable carbs. To approximate a lower-carb version while keeping the technique similar:
- Replace oats with a mix of almond flour and a small amount of coconut flour, but be aware batter texture will change and you’ll need to test liquid ratios carefully.
- Swap maple syrup for a liquid non-nutritive sweetener at a 1:1 or manufacturer-recommended conversion. Taste and adjust because sweetness perception varies.
- Keep the cashews or reduce them—cashews add carbs and fat; macadamia or pecans are lower-carb but will shift flavor.
Note: these swaps alter the batter’s viscosity and crisping behavior. If you need a strict keto recipe, test small batches first and expect to adjust egg and binder amounts.
Cook’s Kit
Essentials
- High-powered blender — for a smooth batter free of oat or nut chunks.
- Waffle iron — follow the manufacturer’s settings for best results.
- Wire cooling rack — keeps waffles crisp by allowing air to circulate.
- Spatula — to scrape every last bit of batter from the blender.
Nice-to-haves
- Measuring cups and spoons — for consistent results.
- Small bowl and fork — for preparing the raspberry smash while waffles cook.
- Squeeze bottles or ramekins — for plating toppings neatly.
Avoid These Traps
Trap: opening the waffle iron while steam is still escaping. Don’t. That steam indicates moisture still needs to cook out; opening early yields soggy, undercooked waffles. Wait until steam slows or your iron signals completion.
Trap: over-blending or under-blending. You want the batter smooth with no oat or cashew pieces. Blend 90–120 seconds, scrape, and blend more only if needed. Under-blended batter can leave hard bits; over-blending won’t harm the batter but can warm it up too much—if that happens, give it a minute to settle.
Trap: skipping the cornstarch/arrowroot. That small addition improves structure and crispness. Leaving it out results in softer, denser waffles.
Make It Your Way
These waffles are a template. Here are practical, tested ways to tweak them without losing their character.
- To make them nuttier: toast the cashews briefly in a dry pan before blending to boost flavor.
- To make them milder: use unsweetened milk and reduce maple syrup to 2 tablespoons, then add fresh fruit for sweetness.
- To make them vegan (experiment first): replace eggs with flax “eggs” (2 tablespoons flax + 6 tablespoons water, chilled) and use a plant-based milk. Note texture will be different and you may need to adjust binding.
- For extra crisp: after cooking, keep waffles briefly in a low oven (200°F / 95°C) on a rack to maintain crispness until serving.
Chef’s Rationale
I built this batter around three goals: flavor, texture, and convenience. Oats provide the base so the waffles are substantial and nutritious. Cashews are purposefully used instead of heavier nut flours because they blend into a silky matrix that mimics richness without making the batter dense. Coconut oil gives a clean fat that crisps edges, and cornstarch/arrowroot helps control moisture so the exterior can dry and brown.
The blender method standardizes the process. By blending everything together, you cut down on bowls and reduce handling, which keeps the batter consistent. The optional raspberry smash introduces acid and brightness, cutting through the richness and making each bite balanced.
Storing, Freezing & Reheating
To store: cool waffles completely on a wire rack, then stack with parchment between layers. Refrigerate in an airtight container for up to 3 days.
To freeze: cool completely, then flash-freeze in a single layer on a tray for 1–2 hours. Transfer to a freezer-safe bag or container for up to 2 months. Freezing this way prevents sticking and preserves texture.
To reheat from frozen: pop directly into a toaster or toaster oven on medium heat until heated through and crisp. A conventional oven at 350°F (175°C) for about 8–12 minutes also works; place them on a rack so air circulates. Avoid microwaving unless you don’t mind softer waffles—microwave will warm quickly but lose crispness.
Common Qs About Healthy Waffle Recipe
Q: Can I use quick oats instead of old-fashioned oats?
A: Quick oats will work but they break down more easily and can produce a denser, less textured waffle. Old-fashioned oats give the best balance of structure and smoothness when blended.
Q: My batter is too thick or too thin. What should I do?
A: If it’s too thick, add a tablespoon of milk at a time until you reach a pourable but substantial batter. If it’s too thin, add 1–2 tablespoons of oats or 1 tablespoon of cornstarch/arrowroot to tighten it up. Small adjustments make the biggest difference.
Q: Do I have to use dry-roasted lightly salted cashews?
A: The recipe calls for that style for its toasty flavor. Unsalted or raw cashews will work; just add a pinch more salt to target balance. If you use salted cashews, taste before adding extra salt.
Q: Can I omit the maple syrup?
A: Yes. Omitting it yields a less sweet waffle that pairs well with fruit or a drizzle of syrup at the table. Keep in mind maple also contributes moisture and flavor, so reduce milk slightly if you skip it and adjust to taste.
Q: How many waffles does this batter make?
A: The instructions call for about 1/3 cup batter per waffle. Total yield depends on your iron’s size, but expect roughly 6–8 standard waffles from this amount of batter.
Final Bite
These waffles strike a balance: nourishing ingredients, straightforward technique, and flexible outcomes. They’re the recipe I reach for when I want something a little more thoughtful than boxed mix but still easy enough for a weekday. Make a double batch and freeze extras—you’ll thank yourself on busy mornings. Enjoy them as-is, or dress them up with the raspberry smash and the toppings you love most.
Healthy Waffle Recipe
Ingredients
Ingredients
- 1 cupold-fashioned oats
- 3/4 cupdry roasted and lightly salted cashewssee note 1
- 1/3 cupmelted coconut oilsee note 2
- 3/4 cupmilksee note 3
- 2 largeeggs
- 3 tablespoonsmaple syrupsee note 4
- 2 teaspoonsvanilla extractoptional
- 2 teaspoonsbaking powder
- 1/2 teaspoonsalt
- 2 tablespoonscornstarchor arrowroot powder
- 1/4 teaspoonground cinnamonoptional
- 1/8 teaspoonground nutmegoptional
- Toppings as desiredsee note 5
- 1-1/2 cupsfresh raspberries6 ounces
- 2 tablespoonsflax seeds
Instructions
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the following to a high-powered blender in this order: 1 cup old-fashioned oats, 3/4 cup dry roasted lightly salted cashews, 1/3 cup melted coconut oil, 3/4 cup milk, 2 large eggs, 3 tablespoons maple syrup, 2 teaspoons vanilla extract (optional), 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons cornstarch or arrowroot powder, 1/4 teaspoon ground cinnamon (optional), and 1/8 teaspoon ground nutmeg (optional).
- Blend until completely smooth, about 90–120 seconds. Stop, scrape down the sides, and blend longer if needed. The batter is ready when there are no chunks of oats or cashews.
- Prepare the waffle iron: if it has a nonstick surface, do not add extra grease; if it does not, lightly grease the cavities.
- Spoon about 1/3 cup batter into each waffle cavity (use all the batter, scraping the blender with a spatula if needed). Close the iron and cook until done—use your waffle iron’s done signal if it has one, or wait until steam stops escaping at the edges. Do not open the iron while steam is still escaping.
- Remove waffles and place each one immediately on a wire cooling rack in a single layer.
- Optional Raspberry Smash (prepare while waffles are cooking): In a small bowl, mash 1 1/2 cups (6 ounces) fresh raspberries with a fork. Stir in 2 tablespoons flax seeds and mix thoroughly.
- Serve waffles as desired—plain or with the raspberry smash and other toppings of your choice.
Equipment
- Waffle Iron
- Blender
Notes
Place a cooling rack on a large sheet pan. As soon as you pull the waffle from the waffle iron, place it on the cooling rack in a single layer.
Place that sheet pan in the oven until ready to eat.
If you’ll be eating the waffles right away, set them on a wire cooling rack right out of the waffle iron and serve from there.
