Nutty Oat and Millet Waffles

With a whole food batter made from sprouted rolled oats, millet, and nuts, these gluten-free waffles are a delightfully nutty diversion. Shredded coconut, your favorite nuts, and a dash of almond extract bring plenty of nutty flavor, while oats add their own touch of nuttiness to the mix, too. Don’t have millet in your pantry? Round up to a half cup of nuts for even more nut flavor.

Pair the earthy sophistication of these waffles with bright, fresh toppings like fresh berries, berry compote, and sprigs of mint. But don’t wait for weekends to enjoy these waffles—they freeze well, so you can enjoy waffles even on your busiest weekday. Pop a frozen waffle in your toaster, top, and enjoy!


For the waffles:
2 cups One Degree Organics Sprouted Rolled Oats
1/3 cup uncooked millet
1/3 cup nuts, your choice (e.g., almonds, cashews, etc.)
¼ cup shredded coconut
¾ tsp salt
2 Medjool dates, pitted
1 tsp vanilla
¾ tsp almond extract
3 cups water (plus an additional 1/3 cup, as needed)
1 tsp sesame seeds (optional)

Topping ideas:
Berry compote (we used a simple raspberry compote made from 3 cups of frozen raspberries + 3 Tbsp of orange juice, simmered for 10-15 minutes)
Fresh berries
Fresh mint
Coconut whipped cream
Icing sugar


Pre-heat your waffle maker.

Blend all ingredients in a blender until smooth.

Pour one waffle’s worth of batter into your waffle maker and cook according to your waffle maker’s instructions. Waffles are done when uniformly golden brown on the outside.

Repeat with remaining batter, thinning batter as needed. (Due to the blended oats in the recipe, the batter will thicken after the first or second waffle has cooked; stir in an additional 1/3 cup of water into the uncooked batter to keep it pourable).

Option 1: Skip the millet and increase the nuts to ½ cup instead.

Option 2: Sprinkle sesame seeds onto your waffle iron just before you pour batter