This Healthy Waffle Recipe is crisp outside, soft inside, and naturally sweetened with no refined sugar, flour, or butter. All ingredients are easy to find at the store.
author’s note
Waffles For Breakfast Without The Sugar Crash!
Saturday = waffle day at my house. And while I love a sugary waffle, sometimes I need to avoid the sugar crash to actually get things done.
So I started tweaking my go-to recipe. I swapped white flour for oats and used maple instead of sugar. After a bunch of test runs, tossing in raw cashews ended up being the magic trick. Crisp edges, soft middles, no fuss.
My boys weren’t easy to win over. It took a few batches to get their seal of approval. But when they went back for thirds, I knew it was a keeper. Now these waffles are a weekend staple, and I hope they become one in your house too!
Healthy Waffle Recipe Ingredients
| Ingredient | Easy swap that works |
|---|---|
| Old-fashioned oats | Quick oats work too |
| Pure maple syrup | Honey, 1:1 |
| Raw cashews | Raw almonds or sunflower seeds (nut-free) |
| Almond milk | Any milk: oat, soy, dairy, coconut |
| Cinnamon & nutmeg | Pumpkin-pie spice or apple-pie spice |
Quick Tip
Is There a Difference Between Waffle Batter and Pancake Batter?
Yes! Waffles need more sugar and fat for crispness, so pancake batter won’t work. Try my Healthy Pancakes instead.
How To Make Healthy Waffle Recipe
- Blend: oats, cashews, milk, syrup, spices, and leaveners until smooth.
- Rest batter: 5 minutes so oats hydrate (this makes them fluffier).
- Cook waffles: in a preheated waffle iron until golden and crisp.
- Serve warm: with your favorite toppings.
How To Keep Waffles From Getting Soggy
Steam makes waffles limp, so give them breathing room:
- Heat oven to 200°F.
- Set a cooling rack on a sheet pan.
- As each waffle pops out, lay it flat on the rack and slide the pan into the oven.
They’ll stay warm and crispy until everyone’s ready to dig in!
Storage
Freezing Healthy Waffle Recipe
I like making extra waffles to stash in the freezer for easy breakfasts or last-minute dinners. They freeze well and keep for up to 3 months.
- To freeze: Let the waffles cool completely at room temp. Place them on a parchment-lined tray and freeze for 1 to 2 hours until solid. Then transfer to a freezer-safe bag.
- To reheat: Use the microwave, toaster, or oven. I usually pop mine in the toaster.
More Ways To Start Your Day Right:
Breakfast
Avocado Toast
Breakfast
Egg Skillet
Beverages
Golden Milk Smoothie
Muffins And Quick Breads
Healthy Carrot Muffins
Healthy Waffle Recipe
These Healthy Waffles are the ultimate breakfast—crispy outside, soft inside, and naturally sweetened! Made with wholesome ingredients you can grab at any grocery store.
Video
Equipment
Ingredients
Waffles
- 1 cup old-fashioned oats
- 3/4 cup dry roasted and lightly salted cashews see note 1
- 1/3 cup melted coconut oil see note 2
- 3/4 cup milk see note 3
- 2 large eggs
- 3 tablespoons maple syrup see note 4
- 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
- 1/8 teaspoon ground nutmeg optional
- Toppings as desired see note 5
Optional: Raspberry Smash Topping
- 1-1/2 cups fresh raspberries 6 ounces
- 2 tablespoons flax seeds
Instructions
- Preheat the waffle iron. If you won’t be eating waffles right away and want to keep waffles warm, see note 5.
- Add everything in the order listed to a high-powered blender. Blend until completely smooth, about 90–120 seconds. Scrape sides and blend longer if needed. The batter is ready when there aren’t any chunks of oats or cashews.
- If your waffle iron or pan has a nonstick surface, don’t use cooking spray. (Cooking spray builds up on nonstick surfaces and eventually becomes tacky, ruining the nonstick coating.) If it doesn’t have a nonstick surface, grease with cooking spray. Add 1/3 cup of batter from the blender into each cavity. Use all the batter—scraping it out with a spatula if needed. Most waffle irons will signal to let you know the waffle is done. If your waffle maker doesn’t have that feature, watch for the steam to stop seeping out the sides. Never open your iron until the steam has stopped! Right out of the waffle iron, place each waffle on a wire cooling rack.
- Serve waffles as is or with a drizzle of syrup, a dollop of whipped cream, and/or fresh fruit (like bananas or strawberries). Optional Raspberry Smash: Prepare while waffles are cooking. In a small bowl, mash the raspberries with a fork. Add in the flaxseeds and mix through. Serve atop waffles with a drizzle of syrup.
Recipe Notes
Note 1: I love roasted and lightly salted cashews best—more flavor without any extra effort. Raw cashews won’t deliver the right flavor.
Note 2: Measure coconut oil in the melted state. Butter or ghee (melted) can also be used.
Note 3: Any plant-based milk will work in these waffles; I like unsweetened vanilla almond milk best. And if you prefer, regular dairy milk can be used as well.
Note 4: Pure maple syrup is not to be confused with corn syrup or pancake syrup. Pure maple syrup is a natural sweetener made from boiled maple tree sap—just one ingredient! While honey works, its flavor can be a bit overpowering.
Note 5: Optional toppings: pure maple syrup, coconut whipped cream, fresh fruit, chia seeds, etc.
Note 6: Keeping waffles warm:
- Preheat the oven to 200°F.
- 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.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 18.5g | Protein: 5.6g | Fat: 16.2g | Cholesterol: 47mg | Sodium: 32.7mg | Fiber: 1.4g | Sugar: 6.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Batter Mix-In Ideas
- Mini Dark Chips: Tiny bursts of melty chocolate in every bite. Or try these healthy chocolate chip waffles.
- Wild Blueberries: Sweet pockets that pop when you chew.
- Toasted Pecans: Or some chopped cashews for double the cashew flavor.
- Shredded Coconut: Slight island vibe and a fun texture in this healthy waffle recipe.
Top Healthy Waffle Recipe Tips:
- Use a good waffle maker. This one is my go-to and makes a big difference.
- Skip cooking spray if your waffle iron is nonstick. It can leave a sticky buildup over time.
- Not sure when they’re done? If your iron doesn’t beep or light up, wait until the steam stops before opening it.
Toppings And Side IDeas
- My favorite way to top this Healthy Waffle Recipe: With a scoop of “raspberry smash” (discussed above), pure maple syrup, and a scoop of coconut whipped cream
- Other topping ideas: A handful of granola, sautéed apples or a fruit compote, honey butter, fresh fruit, jam, toasted coconut, or chia seeds
- Favorite breakfast sides: Eggs (scrambled, over-easy, poached, etc.), a side of fresh fruit, bacon, toast, or breakfast Roasted Potatoes.
Best wafer I have tried at home. Thanks for sharing the recipe.
I am so happy to hear this! Thanks so much! 🙂
This recipe sounds and looks great. Gona make soon as my family loves waffles.
YAY! Enjoy! 🙂