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Gluten-Free Blueberry Chai Waffles

As we are nearing the first day of the Autumn season, each day gets a little chillier and the musky-sweet smell of piled leaves are around each corner. Warm drinks on repeat and pumpkins have been spotted at the local grocers! Inspired by the nostalgia, we’ve created Gluten-Free Blueberry Chai Waffles that are ready within 15 minutes!

Can these waffles be made vegan?

Yes! When substituting for eggs in waffle or pancake mixes, my go-tos are mashed ripe bananas or flaxseed eggs. A (single) flaxseed egg is 1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons water, then let it thicken for 5-10 minutes in the fridge. For the bananas, I would use 1/2 large banana per egg that your are trying to substitute.

Blueberry Chai Waffles (easy breakfast recipe)
Gluten-Free Blueberry Chai Waffles (easy breakfast recipe)

How long will waffles last in the fridge or freezer?

The waffle batter itself should only be made when ready to cook the waffles, since the oat flour will absorb all the liquids over time and create very dense waffles (if not used immediately).

Cooked waffles will last about 3-4 days in the fridge, if kept in an air-tight container.

For optimum flavors, cooked waffles will last about 2-3 weeks in the freezer, if sealed tightly in proper freezer bag storage.

Now, it’s time to grab our aprons and begin baking deliciousness!

Blueberry Chai Waffles (easy breakfast recipe)
Print Recipe
5 from 2 votes

Blueberry Chai Waffles

Prep Time8 mins
Cook Time8 mins
Total Time16 mins
Servings: 4


  • 1 cup Blueberries, fresh or frozen
  • 1 1/4 cup Strongly Brewed Chai Tea
  • 1 Banana, mashed
  • 2 Eggs, whisked
  • 2 cups Rolled Oats
  • 1/2 cup Milk, regular or plant-based
  • 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt


  • Preheat and lightly grease your waffle maker.
  • In a blender or food processor, blend the rolled oats on high speed until flour-like texture. Transfer the oat flour to a mixing bowl.
  • Add the baking powder, ground cinnamon, and salt to the oat flour, then whisk to combine.
  • Create a well in the center of the mixture, then add in the whisked eggs, mashed banana, almondmilk, strongly brewed chai tea, and vanilla extract. Whisk the liquids together until combined, then mix the batter all together until smooth.
  • TIP: If using fresh blueberries, try cutting them in half. If using frozen blueberries, try to use the smaller wild blueberries.
  • Fold the blueberries into the batter, then let it sit for 1-2 minutes, until slightly thickened.
  • Using about 1 cup batter per waffle, cook your waffles according to your waffle maker's directions, until golden brown. Serve with whip cream and fresh fruit. Enjoy warm.

I truly hope you all enjoy this Autumn-inspired chai waffle recipe that is easy to make and aesthetically pleasing for a chilly day’s ladies brunch! ’till next time… xxL

“He must increase, but I must decrease.”

John 3:30 (ESV)

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If you loved this delicious crostini recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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4 thoughts on “Gluten-Free Blueberry Chai Waffles

  1. 5 stars
    My kids adored this recipe!!! What is your thoughts on adding buckwheat flour for more added fiber? If you think it’ll work, then I am going to try halving buckwheat flour and oat flour!

    1. Yay!! I’ve tried a 50:50 ratio before with buckwheat flour and oat flour for pancakes, and they did turn out good, so I think you are definitely on to something 😉 Let me know how it turns out, if you try it!

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