Raspberry Waffles with Oats and Chia

Let’s put a pause on all the red dyes and hard candies and spoil ourselves (oh, and our special someone too) with a gorgeous, satisfying, I can’t stop myself from eating breakfast. These raspberry waffles are it.

They are made with whole wheat pastry flour, quick oats, flaxseed meal and chia seeds, with fresh or frozen raspberries folded right into the batter. No eggs, no butter and no sugar in the batter, just a drizzle of pure maple syrup on top.

The Best Raspberry Waffles (Whole Wheat and Egg Free)

Valentine’s Day is all about my loves: my husband, two beautiful children and food. I made a couple batches of these Raspberry Waffles, ya know, just to make sure they taste as good the tenth time as they did the first. Spoiler alert: they did.

Okay, let me talk about my food crushes. I absolutely ADORE fresh fruit and breakfast foods. I’ve been known to flirt with muffins behind my waffle’s back, but my new Belgian waffle iron has only magnified my infatuation with waffles. I just use some olive oil in my Misto Olive Oil Sprayer and pour on some of my favorite batters like my Multigrain Waffles or my Banana Waffles.

I usually double my batch and refrigerate the leftovers just so I can make fresh waffles for a few mornings in a row.

I have discovered a few must have ingredients for making waffles, muffins and other baked goods light and fluffy while sneaking in some solid nutrients. Like I said, I’m all about sneaking health into tasty things, and I throw them in several of my recipes. You won’t even be able to taste them!

And don’t insult these Raspberry Waffles by throwing on lots of artificial, nutrition poor toppings. I’m passionate about reading all ingredients on prepackaged foods and making sure I know what I’m eating. Read the ingredients, my friends. You’ll be amazed at what junk is getting slipped into our foods.

Happy Valentine’s Day! May you and yours be showered with love.

Why You’ll Love This Raspberry Waffle Recipe

• Light and fluffy whole grain. Whole wheat pastry flour keeps them from turning into dense bricks.
• No eggs, no sugar. Flax, chia and vanilla almond or coconut milk do the work.
• Fruit in every bite. A full cup of raspberries is folded into the batter.
• Great for make ahead mornings. Double the batch and keep the leftovers in the fridge for fresh waffles a few mornings in a row.

Ingredients You’ll Need

Here is what goes into these whole wheat raspberry waffles and why each one matters. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: The first must have. Whole wheat pastry flour has all the benefits of whole wheat but keeps everything light and fluffy. It is milled from soft wheat with less protein, so it forms less gluten and bakes up tender. Regular whole wheat flour makes a denser waffle.
• Quick oats: Add hearty texture and fiber. Quick oats soften fast in the batter, so you won’t bite into chewy pieces.
• Flaxseed meal: A bag of Flaxseed Meal is a must. It is packed with fiber and Omega 3s, and it soaks up liquid to help bind the batter in place of eggs.
• Chia seeds: Like flax, Chia Seeds are packed with protein, fiber and Omega 3s, and they thicken the batter as they sit. You won’t even be able to taste them.
• Baking powder: The only leavener, and it gives the waffles their lift and fluffy middle. Make sure it is fresh.
• Vanilla almond or coconut milk: Adds moisture and a hint of vanilla sweetness, so there is no need for sugar in the batter.
• Raspberries: Fresh or frozen both work. If you use frozen, fold them in straight from the freezer so they don’t break apart and bleed into the batter.
• Toppings: Spread coconut oil on the warm waffle instead of butter, add sliced strawberries and raspberries, then 1 to 2 tablespoons of pure maple syrup. When choosing maple syrup, read the ingredients! It should only say pure maple syrup, not a list of artificial ingredients and dyes.

How to Make Raspberry Waffles

1. Heat the waffle iron. Let it heat fully so the batter sizzles when it hits the plates. A hot iron gives crisp edges and a tender middle.
2. Mix the dry ingredients. In a large mixing bowl, combine the flour, oats, flaxseed meal, chia seeds and baking powder. Mix well so the baking powder is spread evenly.
3. Add the milk. Pour the milk into the dry ingredients and stir just until the batter is moist. It will be thick, and a few small lumps are fine. Let it rest for a few minutes while the iron finishes heating so the chia and flax can soak up some of the milk.
4. Fold in the raspberries. Gently fold the berries into the batter with a spatula so they stay mostly whole.
5. Cook. Spray the hot iron with olive oil cooking spray, pour about 1/2 cup of batter into the center and close the lid. Cook to your preference, until the steam slows and the waffle releases easily and looks golden.
6. Top and serve. Spread on coconut oil, top with fresh strawberries and raspberries, and pour 1 to 2 tablespoons of pure maple syrup on top. Enjoy!

Ways to Customize Raspberry Waffles

• Change the berry. Blueberries or chopped strawberries fold in the same way.
• Change the milk. Vanilla almond milk and vanilla coconut milk both work, and each adds its own gentle sweetness to the batter.
• Change the toppings. Keep it simple with coconut oil, fresh berries and pure maple syrup instead of artificial, nutrition poor toppings.

Raspberry Waffles FAQs

• Can I use frozen raspberries? Yes. Fresh or frozen both work. Fold frozen berries in without thawing so they hold their shape.
• Are these waffles egg free? Yes. Flaxseed meal and chia seeds help bind the batter, so there are no eggs.
• Can I use regular whole wheat flour? You can, but the waffles will be denser. Whole wheat pastry flour keeps them light and fluffy.
• Can I make the batter ahead? Yes. Double the batch and refrigerate the leftover batter for a few mornings of fresh waffles. The oats and chia thicken it as it sits, so stir in a splash of milk if needed.
• What should I spread on top instead of butter? Coconut oil on a warm waffle, followed by sliced strawberries, raspberries and pure maple syrup.
• How do I keep waffles from sticking? Make sure the iron is fully heated and spray it with olive oil before each waffle.
• Why add flaxseed and chia seeds? They are power grains packed with protein, fiber and Omega 3s, and they help hold the batter together without eggs. You won’t even be able to taste them.
• How much batter goes in the iron? About 1/2 cup in the center of a Belgian waffle iron. Adjust for your iron’s size.

Whole Wheat Raspberry Waffle

A whole wheat raspberry waffle made with oats, flaxseed meal, chia seeds and vanilla almond or coconut milk, with fresh or frozen raspberries folded in. Light, fluffy and egg free with no sugar in the batter.

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Ingredients

  

• 2 cups whole wheat pastry flour
• 1 cup quick oats
• 2 Tbs flaxseed meal
• 2 Tbs chia seeds
• 2 tsp baking powder
• 2 and 1/4 cups vanilla almond or coconut milk
• 1 cup fresh or frozen raspberries

Instructions

 

• In a large mixing bowl, combine flour, oats, flaxseed, chia seeds, and baking powder. Mix well.
• Add milk into dry ingredients and stir until batter is moist. Fold raspberries into the batter.
• On a heated waffle iron, spray with olive oil cooking spray. Pour about 1/2 cup mixture into center and cook to preference.
• Spread on coconut oil and top with fresh strawberries and raspberries. Pour about 1 to 2 Tbs of pure maple syrup on top. Enjoy!

Made these waffles? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing about your favorite toppings and which berries you folded into the batter for your special someone.

More Recipes You’ll Love

• Healthy Multigrain Waffles
• Whole Wheat Banana Waffle Recipe
• Easy Blueberry Waffle Recipe (Egg Free)
• Healthy Pumpkin Waffles with Whole Wheat Flour
• Whole Wheat Banana Pancakes