Vegan Oatmeal Chocolate Chip Waffles are a delicious homemade sweet breakfast that’s naturally sweetened and soy-free. Make a batch ahead for busy mornings and pop them in the toaster whenever you want a warm treat.
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If you’re craving a little indulgence, these perfectly sweet and crispy oatmeal chocolate chip waffles are ideal for weekend brunch or a special weekday breakfast. They’re made from wholesome ingredients—rolled oats, unsweetened shredded coconut, and almond flour—and lightly sweetened with maple syrup, so you get great flavor without excess sugar.
Because the batter is packed with nutritious ingredients, there’s room to fold in some melt-in-your-mouth vegan chocolate chips for a touch of decadence. These waffles are likely to become your go-to breakfast.
Ingredients for making Chocolate Chip Waffles:
- Oats – old-fashioned rolled oats work best.
- Non-dairy milk – almond, oat, or light coconut milk are good options.
- Shredded coconut – unsweetened is recommended to keep sugar low.
- All-purpose and almond flour – the mix helps the waffles be both crispy and tender.
- Maple syrup – provides natural sweetness; reserve a little for serving.
- Vegan chocolate chips – mini chips are ideal; use raisins if you prefer.
- Baking powder and baking soda – together they add extra lift and crispiness.
- Oil – included in the batter and used to grease the waffle iron for crisp results.
Tips and Substitutions:
- Turn these into Oatmeal Raisin Waffles by swapping chocolate chips for an equal amount of raisins or other dried fruit.
- If you won’t eat them immediately, cool waffles on a wire rack to room temperature to avoid sogginess from trapped steam.
- To keep a large batch warm while you finish cooking, preheat the oven to 200°F and place cooked waffles on a wire rack over a baking sheet—this keeps them crisp and warm.
- For the crispiest waffles, make sure your waffle iron is well-greased and fully heated before cooking.
- Use plastic or silicone utensils to remove waffles to avoid damaging nonstick surfaces.
- Substitute shredded coconut with finely chopped nuts for a different texture.
- A few drops of almond extract add a pleasant nutty note.
How to make Oatmeal Chocolate Chip Waffles
In a large bowl, whisk together the all-purpose flour, almond flour, oats, shredded coconut, baking powder, baking soda, and cinnamon until evenly combined.
Add 1 cup of non-dairy milk, the maple syrup, and the oil, then mix until the batter comes together.
If the batter feels too stiff, add additional milk 2 tablespoons at a time until it’s pourable but not runny. Fold in the chocolate chips or raisins at this stage if you didn’t already.
Preheat your waffle maker and cook according to the manufacturer’s instructions. Waffle makers vary, so if yours lacks a doneness indicator, watch the steam: once it stops, lift the lid carefully and the waffle should be done. If the batter thickens as you cook, add a splash more milk to loosen it.
Can these waffles be made ahead of time?
Yes. Cool waffles completely on a wire rack before storing to prevent condensation and sogginess. Store in the refrigerator for up to 5 days or freeze for up to 2 months. For freezing, wrap waffles individually in parchment and place them in a large freezer bag. Reheat in a toaster oven or in the waffle maker.
Toppings for Vegan Oatmeal Chocolate Chip Waffles:
Classic toppings like maple syrup, vegan butter, and fresh berries are always excellent. Marinated fruit—tossed with a little lemon juice and maple syrup—adds brightness.
For extra decadence, drizzle nut or seed butter, add coconut whipped cream, or top with a dollop of coconut cream frosting and a sprinkle of granola for crunch.
MORE VEGAN BREAKFAST OPTIONS
Sweet:
- Carrot Cake Pancakes
- Cinnamon Streusel Pancakes
- Samoa Cookie Pancakes
- Tiramisu Pancakes
Savory:
- Breakfast Burrito
- Chickpea Flour Frittata
- Savory Oats Hash
- Chickpea Chilaquiles
- Sweet Potato Hash
Oatmeal chocolate chip waffles or oatmeal raisin waffles
Ingredients
- 1 1/4 cup all purpose flour
- 1/4 cup almond flour
- 1 cup old fashioned oats
- 2 tbsp shredded coconut
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1.5 cup non dairy milk such as almond, soy, light coconut, or oat milk
- 3 tbsp maple syrup
- 1 tbsp oil
- 1/2 cup mini chocolate chips or raisins
Instructions
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In a large bowl combine flours, oats, coconut, baking powder, baking soda, and cinnamon. Mix well.
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Add 1 cup of milk, maple syrup, and oil. Mix until well combined.
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Add additional milk 2 tablespoons at a time until the mixture is pourable. Fold in chocolate chips or raisins.
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Heat your waffle maker and cook waffles according to the manufacturer’s instructions.
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If the batter thickens while sitting, add more milk as needed. Serve with toppings like maple syrup, vegan butter, and fresh fruit.
Store: Refrigerate up to 5 days or freeze up to 2 months. Wrap waffles individually in parchment before placing in a freezer bag for best results.
To reheat: Toast in a toaster oven or warm in the waffle maker.
Notes
- Make Oatmeal Raisin Waffles by swapping chocolate chips for raisins.
- To make them nut-free: omit almond flour and replace it with 2 tablespoons more all-purpose flour; use a nut-free non-dairy milk.
- Cool waffles on a wire rack to room temperature before storing to avoid sogginess.
- Keep a large batch warm and crisp in a 200°F oven on a wire rack set over a baking sheet.
- Ensure the waffle iron is hot and well-greased for best crispiness.
- Substitute shredded coconut with chopped nuts if preferred.
- Add a few drops of almond extract for extra flavor.
- Use plastic or silicone utensils to remove waffles to protect the waffle iron’s surface.
- You can also use the batter for pancakes—add 1/4 cup more flour and at least 1/4 cup more non-dairy milk for a thinner batter and cook on a skillet a few minutes per side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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