Low FODMAP Oat and Almond Waffles
Hearty waffles made with oats and chopped almonds for satisfying texture. Crispy on the outside, tender within.
Instructions
- 1
Preheat the waffle iron to medium-high heat.
- 2
Spray the waffle iron generously with cooking spray or brush with coconut oil.
- 3
In a small bowl, whisk together the almond milk, egg, and olive oil until smooth.
- 4
In a medium bowl, combine the oats, rice flour, chopped almonds, baking powder, and salt.
- 5
Add the wet ingredients to the dry ingredients and stir until just combined.
- 6
Pour about 1/3 cup batter onto the waffle iron for each waffle.
- 7
Close the iron and cook until golden and crisp on the outside, about 4-5 minutes.
- 8
Carefully remove waffle and keep warm.
- 9
Repeat until all batter is used.
- 10
Serve immediately with maple syrup and fresh berries.
FODMAP Notes
Oats are low FODMAP at 1/2 cup per serving - use certified gluten-free oats for celiac safety. Almonds are safe at about 10 nuts per serving. This recipe portions both appropriately. Almond milk should be unsweetened with no high-FODMAP additives.
Tips
- 💡 Don't lift the waffle iron lid too early or waffles may stick
- 💡 Keep waffles warm in a 200°F oven while making the rest
- 💡 Toast leftover waffles for a quick breakfast
- 💡 Add cinnamon to the batter for extra flavor
Recipe Notes
These hearty waffles combine the wholesomeness of oats with the satisfying crunch of almonds. They’re substantial enough to keep you full all morning.
Substitutions
- Nuts: Pecans or walnuts
- Milk: Lactose-free cow’s milk
- Oats: Quinoa flakes
Storage
- Refrigerator: Keeps 3 days
- Freezer: Freeze up to 3 months
- Reheating: Toast directly from freezer
FODMAP Stacking Note
One serving (2 waffles) is low FODMAP. Oats and almonds are portioned for safety.
Related Recipes
- Low FODMAP Blueberry Pancakes
- Low FODMAP French Toast
- Low FODMAP Banana Pancakes