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Raley’s Shelf Guide: Make a Nutrient Dense Brunch



  • 1 1/2 cups Bob's Red Mill Oat Flour
  • 3 tbsp. Wholesome Sweeteners Coconut Palm Sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
  • 4 tbsp. lemon juice
  • 2 large eggs, beaten
  • 2 tbsp. Spectrum Coconut Oil, melted
  • 3 1/2 oz. dark chocolate, melted
  • your choice of fresh fruit


  1. Heat a waffle iron according to manufacturer's directions.
  2. Whisk together the oat flour, coconut sugar, baking powder, and salt in a medium bowl.
  3. Whisk the almond milk and lemon juice together in another medium bowl and let stand for 5-10 minutes until it has the consistency of buttermilk. Whisk in the eggs and melted coconut oil.
  4. Add the wet ingredients to the dry and stir until combined. Rest the batter for 5 minutes.
  5. Ladle the waffle batter into the hot iron. Close and cook until the waffle is golden on both sides and is easily removed from the iron.
  6. Slice up your favorite fresh fruit while melting a bar of dark chocolate over low heat.
  7. Top oat waffles with melted dark chocolate and your favorite fresh fruit. Serving on a breakfast tray in bed is optional.
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