Oat-Chestnut Waffles with Cherry Compote

What makes a good recipe? For me it needs to hit these criteria:

  • Few ingredients

  • Ingredients you have on hand

  • 30 minutes and under to eating time

  • Budget friendly

  • Gluten free or paleo

  • Refined sugar free

  • Nutrient dense

  • Utilizes leftovers

  • Can batch-cook for meal prep

  • Damn delicious

This recipe checks every single box. If you have a waffle iron you could be eating waffles in under 20 minutes. In fact, I created this recipe in the time it took my partner to shower before going to work! I like it because it is gluten free, VERY high in fibre (gets ya poopin!) and it utilizes leftovers. I hate throwing out leftover oats, but there isn’t a whole lot you can do with it…until now!

Did I mention you can batch these and freeze them like the good old days of Eggo Waffles? Major weekday win IMO.

Here is the recipe to your quick and indulgent weekday breakfast:

oat waffles.jpg


  • 3/4 cup Oat flour (or blend 1 cup rolled oats)

  • 1 cup Chestnut flour

  • 2 tablespoons (25 grams) coconut sugar (or brown sugar)

  • 2 teaspoon baking powder

  • 3/4 teaspoon Kosher or coarse salt

  • 3 tablespoons (45 grams) unsalted butter - room temp

  • 1 1/4 cups (295 ml) cashew milk (or any alternative milk, make sure its thick and creamy)

  • 1 cup cooked oatmeal

  • 1 tablespoon local honey

  • 2 large eggs


  • 1 cup frozen black cherries

  • 1/4 cup filtered water

  • 1/4 tsp pure vanilla extract


  1. Turn on and pre-heat waffle iron.

  2. Place cherries, water and vanilla extract in a small sauce pan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside.

  3. For the batter, whisk the dry ingredients (oat flour, chestnut flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, nut milk, cooked oatmeal, honey and eggs together until thoroughly combined.

  4. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes.

  5. Pour 1/4 cup batter into each waffle plate (standard size) and cook for 2-3 minutes.

  6. Keep the cooked waffles warm in a 200F oven until ready to serve.

  7. Top with cherry compote and pure maple syrup.

Freezer Fudge

Making your own chocolate is an absolute game changer. Not only is this a guilt-free dessert, but it actually has beneficial properties. Some people have been known to correct their iron deficiencies just by adding organic raw cocoa powder to their meals and desserts everyday. Raw cocoa powder is not only rich in iron and magnesium, but it also has antioxidant properties. The key is to buy the good stuff from a health food store, and to gently sweeten it with a banana, maple syrup or local honey. When you add coconut oil to the mix ... you've got fudge baby.

I like to add walnuts for texture and brain boosting properties. Make a batch at the beginning of the week and store in the freezer for your chocolate fix through the week. The good thing is, it's so nutrient dense and rich, you'll often feel satisfied with one (maybe two 😉). Therefore; no need to binge. 


2 tbsp coconut oil

Pinch of grey salt

1.5 tbsp raw cocoa

1 tbsp olive oil

1.5 tbsp sunbutter

2 tbsp tahini

1.5 tbsp maple syrup

1/4 cup almonds and walnuts



1. Line a mini cupcake tray with cling wrap.  

2. Using the double boiler method (head a bit of water in a pot, place a bowl over top the pot) add all the ingredients to the bowl except the nuts.  

3. Gently heat and whisk until homogenous. Be careful not to over heat, you just want it all melted and a smooth consistency.  

4. Poor into mini cupcake tray. Add nuts on top.  

5. Pop in freezer for min 15 minutes. 

6. Enjoy !