Quinoa Waffles with Blueberry Drizzle

Blueberry season is right around the corner, and what better way to celebrate  by using these bad boys to top off a killer whole grain, gluten-free waffle.  We're mixing all the power houses together to make the dough - rolled oats, quinoa, and gluten-free flour.  And then packing in as much antioxidant power as we can with our homemade blueberry syrup.  BAM!  Full of texture, fiber, protein and delectable almond flavor, this waffle is going to make you wanna say, "gimme more."  Tons of staying power, which is what I'm all about to get my morning rocking.  

Quinoa Waffles with Blueberry Drizzle

Prep time: 30 min {less if you have quinoa pre-preped}
Cook Time: 10 mins
Makes 4 waffles.

Blueberry Waffle


Almond Oat & Quinoa Waffle

  • 1 C cooked quinoa

  • 1/2 C rolled oats

  • 3/4 C gluten-free all purpose flour {regular will work too}

  • 1/2 tsp sea salt

  • 1/4 tsp cinnamon

  • 2 eggs

  • 2 Tbs vegetable oil

  • 2 Tbs brown sugar

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 1/4 C water

Blueberry Drizzle

  • 1 C frozen blueberries

  • 1/2 C real maple syrup


For Waffles:

  1. Add cooked quinoa, rolled oats, gluten-free flour {I used Bob’s Red Mill}, salt, and cinnamon to a large bowel. Mix until combined.

  2. In a small bowl, add eggs, vegetable oil, brown sugar, vanilla extract, and almond extract. Whisk together.

  3. Add liquid ingredients to dry and stir to combine. Add up to 1/4 C water to thin batter. Add additional 1 Tbs if needed.

  4. Heat waffle maker and spray with cooking oil. Add batter according to waffle maker instructions and cook.

For Drizzle:

  1. Add frozen blueberries and syrup to a small sauce pan. Bring to a simmer for approx. 2 minutes. Pour over waffles.

Blueberry waffle with fork

Can you say, hearty?   And hello, so beautiful!


Hope you enjoy!