• In a large bowl, add oat milk, yogurt, olive oil, flax egg, and vanilla extract. Whisk to combine.
• Fold in homemade oat flour, coconut sugar, baking powder, and salt. Whisk to combine all ingredients and form a thick oat waffle batter.
• Warm a waffle iron on high heat. Generously oil the waffle plates with cooking spray. Oat flour sticks more to the iron than regular waffles, so it's a must!
• Scoop 1/2 cup of waffle batter per waffle for a large Belgian waffle iron like mine.
• Close the lid and cook for 3 minutes before opening the lid again, then check and keep cooking if not crispy or golden brown.
• Cool down on a wire rack for a few minutes before serving. Cook the remaining waffle water, and regrease the iron before adding more batter.

Storage

• Store leftover waffles in an airtight container in the fridge for up to 3 days.
• Rewarm the waffles in a toaster oven, bread toaster, or warm waffle iron.