These freezer friendly Oat Flour Green Waffles with Spinach (Vegan) are a fun and tasty way to get our daily dose of greens. They are made with the combination of spinach, oats and dates providing a nutritious breakfast option.
Spinach is a versatile and nutritious vegetable that can be incorporated in many different ways. Some of the ways that I love to enjoy this vegetable are vegan spinach soup and spinach banana pancakes.
Health benefits of spinach
Spinach is a good source of iron, magnesium, calcium and other vitamins and minerals. Its a low calorie vegetable with many health benefits. It aids in bone health and reduces blood sugar. Spinach is great in vegan diet and also for losing weight. Since it is high in iron spinach helps prevent anemia. It also prevents acne and promotes glowing skin.
Traditional waffles vs green waffles
Traditional waffles are made with processed flour and mostly uses buttermilk to fluff and flavor. Its packed with more fat and calories. However, these vegan green waffles are made with whole grains and nutrient dense spinach. I sweetened them naturally with dates and added a bit of dairy free chocolate chips to make these kid friendly.
Overall, these spinach waffles are healthy, low in calories and fat and high in nutrition. Its a healthy and satisfying morning meal.
This green veggie waffle recipe is super easy to make and so healthy to eat.
Why you will love this recipe
Vibrant and nutrient dense
kid friendly and freezer friendly
Nut free and easy to make
Only 10 ingredients
Oat flour – this is the best part because oat flour makes these spinach waffles healthy and low in carbohydrates. Its very easy to make a batter out of it. You may use certified gluten free oat flour for this recipe if desired.
Spinach – I used fresh baby spinach for these waffles for the beautiful green color and also to add lot of health nutrition as well.
Oat milk – oat milk complimented well with other ingredients in this recipe. However, any dairy free milk works here.
Dates – I usually like to sweeten my recipes naturally and so I used dates to mildly sweeten these green waffles.
Chocolate chips – I used dairy free mini chocolate chips in these waffles. You may use any dark chocolate chips of your choice here.
Chia seeds – I used soaked chia seeds to substitute eggs here. Chia seeds add protein and fiber to these veggie waffles and at the same time helps fluff them.
Hempseeds – I added hempseed to add protein and fiber in this recipe so as to make these waffles wholesome and satisfying. Hempseeds have many health benefits which in turn enriches this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a blender, I combined oat milk, spinach, soaked chia seeds, vanilla extract and dates. Then, I blended it smooth and kept it aside.
Secondly, in a mixing bowl, I combined oat flour, baking powder, salt and hempseeds. Then, I mixed it well until there were no lumps.
Next, I stirred in blended spinach to the flour mixture and whipped it into a batter.
Thereafter, I folded in chocolate chips to the batter.
Afterwards, I preheated the waffle maker and greased it with a cooking spray. Then, I poured about 1/2 cup of the batter over it and covered its lid. I let it cook until the green light was on.
Once, done I lifted the waffle maker lid and released the waffle gently with a flat wooden spatula. I placed it on the serving plate.
I repeated the above steps for the rest of batter.
Lastly, I garnished them and served immediately.
My kids loved these gorgeous looking healthy bright green waffles and now I make them on repeat.
Therefore, these veggie waffles are absolutely perfect breakfast recipe for kids of any age and even for adults.
We loved these green waffles topped with vegan whipped cream and a slight drizzle of maple syrup. You may top them with more chocolate chips and your choice of berries if desired. I like to pair them with my chai smoothie and tempeh bacon also.
How to store
Refrigerator – once these waffles cool down at the room temperature, place them in a container with light lid and refrigerate for about 1 week. You may oven toast for 3-4 minutes for crispy texture or microwave for 20 seconds for a pancake like texture.
Freezer – once these waffles are cooled at the room temperature, place them in a Ziploc bag and seal it properly. Then, freeze for about 2 months. Make sure to oven toast for 5 minutes for a crispy texture or microwave for 30-40 seconds for a pancake like texture.
- Make sure to blend the spinach and other wet ingredients really smooth. This helps in whipping the batter better.
- It is important to diligently follow manufacturer instructions when cooking with your waffle maker. All waffle makers have different instructions and different style of operations so follow your manufacturer’s manual for the best results.
Pandan leave extract or matcha powder are other great alternatives to make green waffles.
Once the waffles are cooked in the waffle maker as per instructions, place it in the toaster oven for 2-3 minutes. Toast it and take it out. Let it cool for 1 minute and the waffles will become crispier.
They are more or less same. However, the texture of the batter is slight different. Waffle batter bake better if its a bit thinner than pancake batter.
Any waffle maker works for this waffle recipe. I have a nonstick waffle maker from Cuisinart that has a green light indicator.
More vegan breakfast recipes
This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Oat Flour Green Waffles with Spinach (Vegan)
- In a blender, combine oat milk, spinach, soaked chia seeds, vanilla extract and dates. Blend it smooth and keep it aside.
- In a mixing bowl, combine oat flour, baking powder, salt and hempseeds. Mix it well with a spoon.
- Stir in blended spinach to the flour mixture and whip it into a batter.
- Fold in chocolate chips to the batter and mix twice or thrice.
- Preheat your waffle iron/waffle maker. Greasing is optional depending on your waffle maker. Pour 1/2 cup of the batter at its center and roughly spread the batter with the back of a spoon. Do not over spread the batter. Close the lid and let it cook as per the manufacturer's instructions on the waffle maker manual.
- Once done open the lid and gently scoop it with a flat spatula. Place it on a plate. Repeat the above steps for the rest of the batter.
- Garnish as desired and enjoy!
- Make sure to follow your manufacturer instructions to work with your waffle iron/waffle maker.
- My waffle maker has a green light indicator so I remove the waffles from it once the green light is on.
- When measuring spinach make sure to pack your cup with it. Do not measure it loosely.
- Chia seeds should be soaked until it forms jelly like consistency. Also, when pouring it in the blender make sure to stir it once to activate the chia seeds.
- This recipe makes 4 medium sized waffles and the serving size is 1 waffle per person.
- How to store: Refrigerator – once these waffles cool down at the room temperature, place them in a container with light lid and refrigerate for about 1 week. You may oven toast for 3-4 minutes for crispy texture or microwave for 20 seconds for a pancake like texture. Freezer – once these waffles are cooled at the room temperature, place them in a Ziploc bag and seal it properly. Then, freeze for about 2 months. Make sure to oven toast for 5 minutes for a crispy texture or microwave for 30-40 seconds for a pancake like texture.