Flourless Vegan Sweet Potato Oats Waffles

These Flourless Vegan Sweet Potato Oats Waffles are the best easiest gluten-free waffles for the entire family. Made right in a blender, these waffles are naturally sweetened, fluffy, thick, airy, and full of sweet potato + oat flavors. The perfect breakfast or brunch dish with the perfect taste for your mornings!

Flourless Vegan Sweet Potato Oats Waffles

Flourless Vegan Sweet Potato Oats Waffles. All that I can say is YUM.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve probably already tried our Flourless Vegan Banana Oats Waffles which have been such a hit on the blog.

I couldn’t be happier to share this recipe. In all honesty, this recipe is the beginning of something new for Orchids + Sweet Tea.

How so? Whelp, for one—this recipe will be the last one that I post before my NEW site becomes live. Yay—I’m super exicted!

Flourless Vegan Sweet Potato Oats Waffles

Plus, I’m making it more of a personal mission to dabble into a lot more GF (Gluten-Free) recipes as well as recipes that use different methods and interesting ingredients.

So, going forward, you’ll begin to see a lot more variety when it comes to flavors, styles, etc.

But of course, my motto of turning your faves into healthier options doesn’t change at all–and neither does the ‘goodness’ factor when it comes to your taste buds being satisfied. Haha.

You with me? OK, good.

Flourless Vegan Sweet Potato Oats Waffles

Lover of Sweet Potato Flavor? These Are a Must Try!

These Roasted Chickpea Quinoa Sweet Potato Chipotle Ranch Tacos are the absolute perfect tacos your taste buds will ever taste! An easy vegetarian option for the entire family that is weeknight-friendly, meal-prep ready, made in under 45 minutes, and jam-packed with bold, savory flavors. Gluten-free option.

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Pecan Glaze that will leave you ‘Cinnamon Roll obsessed’.

Flourless Vegan Sweet Potato Oats Waffles

Why Sweet Potato + Oats Waffles?

OK, so I know that you might be asking, why did I chose this combo anyway? To be honest, I LOVED my Banana Oats Waffles (and so did many of my readers), so I wanted to remake it again using another bold flavor.

Personally, sweet potatoes are MY FAVE and I do love oats, so why not put them together? Plus, sweet potatoes are a great binder much like bananas, which is super important for GF waffles when not using flour at all.

What You’ll Need For This Recipe?

Sweet Potatoes

Almond milk

Apple Cider Vinegar

Vanilla

Agave

Almond Butter

Oats

Baking Powder

Baking Soda

Cinnamon

Nutmeg

Allspice

Sea Salt

Flourless Vegan Sweet Potato Oats Waffles

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

Super easy to make.

Totally dairy-free, vegan + GF!

Whipped together in under 25 minutes—TOTAL!

Sweetness is adjustable based on tastebud preferences.

Everything made in a BLENDER. Yup. How can it get any easier?

Did I mention that—THIS RECIPE IS AMAZING?!

Flourless Vegan Sweet Potato Oats Waffles

OK, let’s dig right into this recipe!

  1. Preheat your waffle maker to desired setting––medium-high heat worked for me!
  2. In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
  3. Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
  4. Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
  5. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  6. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  7. To serve–stack waffles (whole or cut), top with berries, pecans, and drizzle with maple syrup.
  8. Bon appetite!

MADE OUR RECIPE(S)?

If you choose to make these Flourless Vegan Sweet Potato Oats Waffles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Flourless Vegan Sweet Potato Oats Waffles
Flourless Vegan Sweet Potato Oats Waffles

Flourless Vegan Sweet Potato Oats Waffles

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves: 6 waffles
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Ingredients

Wet Ingredients:

  • 2 cups sweet potatoes, Baked + Pureed (That's about 2 medium ones; See Notes!)
  • 1 1/2 cups Almond milk + 1 Tbsp Apple Cider Vinegar (You can use your fave plant-based milk!)
  • 2 tsps vanilla extract
  • 3-4 Tbsps Agave (Add an additional Tbsp if more sweetness is needed!)
  • 2 Tbsps Almond butter (I use Justin’s)

Dry Ingredients:

  • 4 cups Gluten-free Rolled Oats  (I use Bob’s Red Mill)
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 2 Tbsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp sea salt

Toppings:

  • Pecans, chopped (See Notes!)
  • Your fave berries (blueberries, strawberries, blackberries, etc.)

Instructions

  • Preheat your waffle maker to desired setting––medium-high heat worked for me!
  • In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
  • Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
  • Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
  • Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  • Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  • To serve–stack waffles (whole or cut), top with berries, pecans, and drizzle with maple syrup.
  • Bon appetite!

Tips & Tricks

NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it’s Vegan-approved!
OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm’s Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.
PECANS: In addition to using toasted pecans for topping, you can also incorporate it into your waffles if preferred. Simply add 1/2 cup toasted pecans in with other dry ingredients and continue remaining steps in recipe. See Recipe for Toasting Pecans.
STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
SWEET POTATOES: Preheat oven to 400 degrees. Thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Lightly poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil. Bake on a foil paper lined baking sheet for 25-30 minutes, until tender when pressed gently.

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Flourless Vegan Sweet Potato Oats Waffles.

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  1. Love these waffles! They are so filling and this recipe makes so many waffles, I’ll be set for the whole week!
    If I am doing 1/4 c of batter per waffle in my waffle maker (4 waffles per maker) what would be the serving size? How many waffles does this typically make?

    • Hi Kristin! I’m so glad that you love these as much as I do! They really are my go-to! Usually, I would scoop 1/4 cup to about 1/3 cup into my waffle maker and my waffle maker makes about 6 or so. I think it depends on the waffle size (whether round or square). I hope that this helps! 🙂

  2. These waffles sound like a great way to start the day! I would love to wake up to these any day of the week.

  3. These sweet potato waffles came out perfectly! So soft and love the hint of sweet potato flavor with this.

  4. These were delicious and tasted like fall!! The recipe was easy to make, and these waffles I will definitely make again throughout the fall season. The batter made a lot of waffles, so I have many waffles to enjoy over the coming weeks. 🙂

    • Hi Nicole! I am so happy to hear that you enjoyed these waffles as much as I did and that you felt the warmth of Fall flavors! Enjoy the rest of those waffles! 🙂

    • Hi Christie! Thanks so much! You can definitely try using pancake batter and see how it turns out! 🙂