Oat and Casava Freezer Waffles

Oat and Casava Freezer Waffles

Everything about the morning is my favorite. This morning, I’m sitting in my favorite spot on the porch, after a smooth drop off of both girls to school. Sam is on his last day of 5 days of leave, and working on projects in the garage and yard. There is even a little breeze to accompany a very sunny blue sky for a nice change! I’m excited, terrified and energized for a busy fall as my health coaching business grows in Savannah. For some insane reason, I also committed to running another marathon in D.C at the end of October. The thing about a marathon is, you commit so far in advance, that the reality of what you have committed to doesn’t set in until it is too late. Thats really where I’m at right now, but last week and this weekend I had some smooth runs that gave me a boost of confidence. Maybe I’m not overreaching to commit to the many hours of training a marathon requires AND build a business AND raise two little girls AND volunteer AND build a non-profit AND AND AND……. 

I really believe these waffles have magical powers to sustain and energize small children through the morning, but also will serve as a bedrock for my long runs this fall. My girls are often satisfied with only a half waffle each and a side of berries. Double the recipe, pop the leftovers in the freezer after the waffles cool, and toast in a toaster or reheat in the oven. Very magical indeed. 

Oat and Casava Freezer Waffles 

3/4 cup oat flour 

3/4 cup cassava flour

1 tablespoon arrowroot powder 

1 tablespoon baking powder 

1/2 teaspoon salt 

1 1/2 cup non-dairy milk (I use almond milk)

1/3 cup maple syrup 

1/4 cup almond butter (or sunflower seed butter for a nut free option)

1 tablespoon apple cider vinegar 

1 teaspoon vanilla extract 


1. In a large bowl, whisk together the oat flour, cassava flour, arrowroot powder, baking powder, and salt. In a medium bowl, combine almond milk, maple syrup, almond butter, apple cider vinegar, and vanilla. Add the wet ingredients to the dry and stir to until combined. 

2. Heat waffle iron to a medium setting according to your machine’s directions. These can also be made as pancakes on a cast iron pan. I use just a shot or two of Trader Joe’s coconut oil spray when I first start cooking the pancakes, and I do not have to repeat spraying between pancakes. You will know they are ready to flip when the edges begin to lift and the batter bubbles on the top. Top with berries or just a drizzle of maple syrup!