Sweet Potato Waffles made with oats and Organic SunButter. Serve with berries for a sweet, elevated breakfast!
One of my favorite juice shops in Virginia serves a small selection of food alongside their drinks. Sometimes you want a light bite while sipping a green juice—especially after a run or a hot yoga class—when you need something a bit more substantial.
My favorite item there is a sweet potato waffle that happens to be both vegan and gluten-free. The shop’s version is almost art: a large circular waffle drizzled with a bright lemon glaze, scattered with fresh berries, dusted with matcha, and topped with edible flowers. I’ll admit I never ate the flowers—I was too nervous—but they make the plate look beautiful.
After ordering it so many times, I decided to recreate the waffle at home. This version is simpler and more everyday—still nourishing, easy, and delicious. It uses oats as the base and Organic SunButter for creaminess and a mild nutty flavor. Serve with berries and maple syrup for a sweet, elevated breakfast to share or enjoy for meal prep.
What You Need to Make Sweet Potato Waffles
Here’s what you need:
- Organic gluten-free rolled oats
- Baking powder
- Ground cinnamon
- Baked sweet potatoes (flesh only)
- Unsweetened almond milk (or other plant milk)
- Lemon juice
- Pure maple syrup
- Organic SunButter (or another seed/nut butter)
How to Make Sweet Potato Waffles
If you have a waffle iron, these are very straightforward. Preheat your waffle maker—I used medium-high heat. Waffle makers vary, so adapt the temperature and batter amount to your machine.
How to Mix the Batter
Start by turning the oats into a fine flour. Place the oats, baking powder, and cinnamon in a high-speed blender and process until smooth. Transfer the oat flour to a large bowl.
Next, blend the wet ingredients: add baked sweet potato flesh, almond milk, lemon juice, maple syrup, and Organic SunButter to the blender and process until thick and creamy. Pour the wet mixture into the bowl with the oat flour and gently fold with a spatula until you have a thick, smooth batter without lumps.
Tips for Cooking
When your waffle maker is hot, spoon about ½ to ⅔ cup of batter (amount will vary by waffle iron) into the center and close the lid so the batter spreads to the mold. Cook for 2–5 minutes depending on your machine; on mine, 3 minutes produced a golden, slightly crispy exterior and a fluffy interior. Waffles are done once browned on both sides.
About Organic SunButter
Organic SunButter is made from roasted sunflower seeds and adds a creamy, slightly nutty note to the batter. It boosts plant-based protein and keeps the batter rich without added oils. I use two tablespoons in this recipe, but you can substitute another seed or nut butter if you prefer.
Swaps and Substitutions
These waffles work well with different varieties of sweet potatoes, including white-fleshed ones. If you need to avoid nuts, swap almond milk for another plant milk. Any seed or nut butter can replace SunButter if desired.
Notes on Meal Prep
This recipe yields about 4–6 large waffles or 6–8 smaller waffles depending on your waffle iron. Leftovers keep well: store in an airtight container in the refrigerator for up to one week, or freeze for longer storage. Reheat in the microwave in 30-second intervals or in a 350°F oven for about 10 minutes until warmed through.
How to Serve
Plate the waffles and top with fresh berries and a drizzle of pure maple syrup. I love them with blueberries and maple syrup, but coconut whipped cream, chocolate drizzle, or an extra spoonful of SunButter are great alternatives. These make a lovely vegan brunch dish and pair perfectly with a warm cup of coffee.
Ingredients
Dry
- 4 cups organic gluten-free rolled oats
- 1 tsp baking powder
- ¼ tsp ground cinnamon
Wet
- 2 cups baked sweet potato flesh (about 2 medium sweet potatoes)
- 2 cups unsweetened almond milk
- 1 tbsp lemon juice
- 3–4 tbsp pure maple syrup
- 2 tbsp Organic SunButter
For serving:
- Fresh berries
- Pure maple syrup
Instructions
- Preheat your waffle maker to medium-high (or your preferred setting).
- Blend oats, baking powder, and cinnamon in a high-speed blender until they become a fine flour. Transfer to a large bowl.
- In the blender, combine baked sweet potato flesh, almond milk, lemon juice, maple syrup, and SunButter. Process until the mixture is thick and creamy.
- Pour the wet mixture into the bowl with oat flour and gently fold with a spatula until smooth and thick, without lumps.
- Spoon about ½–⅔ cup of batter into the preheated waffle maker (adjust for your iron), close the lid, and cook 2–5 minutes until golden and crisp. Repeat until all batter is used. Yield: about 4–8 waffles, depending on size.
- Serve topped with fresh berries and a drizzle of maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage. Reheat in 30-second microwave intervals or in a 350°F oven for about 10 minutes.
Notes
This recipe was adapted from a flourless sweet potato waffle concept. Cook time does not include baking the sweet potatoes; plan ahead to roast or bake them until tender before making the batter.
XO Lauren
This post is brought to you by SunButter but all words and the recipe are my own. Thanks for supporting the sponsors that keep me hungry!