Easy Double Chocolate Waffles | Healthy & Delicious!

These good-for-you double chocolate waffles are easy to whip up in the blender. Perfectly crispy on the outside, fluffy on the inside, with a rich, indulgent chocolate flavor. You CAN have chocolate for breakfast!

Ever since I first made Cinnamon Blender Waffles for my family, 9 times out of 10, that’s what they request for Saturday morning breakfast.

(The tenth time, if you were curious, is Almond Flour Pancakes.)

I’ve made blender waffles more times than I can count, trying to come up with ways to make them better than they already are. In my book, the only way you can make something that’s already awesome even MORE awesome is by adding chocolate.

And MORE chocolate.

Wait… a double chocolate waffle recipe? HECK YES!

I also made these for my extended family (15 of us!) when we spent a week together on vacation. Want to know how many waffles were left? ZERO.

Guess how many family members gave rave reviews? ALL OF THEM.

Guess how many people wanted the recipe? ALL OF THEM.

Without a doubt guys, your family is going to LOVE this chocolate waffle recipe!

DOUBLE CHOCOLATE WAFFLES RECIPE

YOU are going to love this double chocolate waffles recipe too!

• Perfect waffle texture! These chocolate waffles are perfectly crunchy on the outside and fluffy on the inside.
• They’re easy to make. Just blend everything up and go.
• Freezer friendly. You’ll want to double or triple this chocolate waffle recipe to have a stash in the freezer for easy breakfasts.
• They’re healthy. You get a boost of fiber from the oats, and simple, real food ingredients without an abundance of sweeteners. Plus they’re gluten-free!
• Frugal breakfast option. Since we’re using oats as the base and pantry staples to make these, they’re a great inexpensive choice for breakfast.
• And of course, they taste amazing!

CHOCOLATE WAFFLE RECIPE INGREDIENTS

One of my favorite parts about this chocolate waffle recipe, aside from eating chocolate for breakfast, is that it’s made with simple ingredients that I always have in my kitchen.

OATS

Instead of traditional flour, we’re using rolled oats as the base of our chocolate Belgian waffles and oats are a powerhouse of nutrition.

Plus, oats are CHEAP! Looking at my price book, I can regularly get rolled oats at Walmart or Costco for 6¢ per ounce. I once found rolled oats marked down at Kroger for just 4¢ per ounce and you bet I bought them ALL!

You can use quick oats in this recipe if you’d like, but I wouldn’t recommend steel-cut oats.

BUTTER/COCONUT OIL

Waffles need plenty of fat to get that crispy outside crunch while still staying soft and fluffy inside.

I actually use BOTH of these healthy fats in this recipe because I think the waffles come out best that way.

If you have an intolerance to one or the other, you can use all butter or all coconut oil.

Read more about butter here.

COCOA

I switched from traditional cocoa to cacao not too long ago and I REALLY like how the cacao makes these waffles taste a bit more indulgent rather than just sweet.

Both cocoa and cacao can be used interchangeably in this recipe, so use whichever you have on hand.

Natural unsweetened cocoa powder is easily found at your local grocery store. This is the brand of Dutch cocoa I use for Chocolate Avocado Mousse (seriously AMAZING). Cacao is super rich and perfect for chocolate waffles, Triple Fudgy Paleo Brownies, and No-Bake Brownie Bites (this brand of cacao is great).

EGGS / SALT / BAKING POWDER

I’m lumping these three ingredients together because aside from the oats, they’re the backbone of the recipe.

• Eggs work as a binder to hold everything together (you can probably substitute a flax egg here if you need to)
• Salt helps boost the flavor
• Baking powder is the rising agent

Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).

WATER

I LOVE the fact that this chocolate waffle recipe uses WATER instead of milk! I don’t know why – call me cheap – but I’m thrilled that I can get a fluffy and crunchy waffle using oats and water. It blows my mind, every time! You could also try using cold leftover coffee in place of ½ cup of water for a mocha waffle.

I’ve had people ask in the past if they could use milk instead of water to increase the protein content. I personally haven’t tried that myself, but remember that milk doesn’t bake like water does, so if you truly want to increase the protein of the waffles, I suggest adding a scoop or two of grass-fed collagen to the batter instead of using milk (more about the benefits of collagen here).

If you’re looking for a high-protein breakfast, try my High Protein Marathon Oatmeal or my Very Best Protein Pancakes, which are also crazy delicious.

MAPLE SYRUP

I’ve included maple syrup as a natural sweetening option in the recipe, but I’m not entirely sure it’s needed. The last time I made these waffles I accidentally used half as much and we still loved them. (Math errors are inevitable when you have 3 blenders going, each with a 2x batch of double chocolate waffles batter!)

If your family is used to things on the sweeter side, or you want to enjoy these chocolate Belgian waffles without any syrup on top, include the maple syrup in the batter – it’s just 2 tablespoons.

If your family is used to things NOT being so sweet, you can omit it… unless you’re using cacao. Then I’d recommend including the maple syrup to help offset the bitterness of the cacao.

CHOCOLATE CHIPS

FINALLY, my favorite part and the secret ingredient!

Here’s another chance to control the amount of sugar you want in this recipe. If you want the waffles sweeter, use milk chocolate or semi-sweet chocolate chips. If you want the waffle chocolate-y but not sugary, use your favorite dark chocolate chip. Use whatever chips you have on hand. Mini chocolate chips work too!

What makes this double chocolate waffle recipe so good, is that the chocolate chips are BLENDED INTO THE BATTER!

You heard me. You don’t have to worry about rogue chocolate chips getting burned to your waffle iron – been there, done that, and it’s not fun!

By adding the chips at the very end of the batter and giving them a whiz in the blender, they turn into the equivalent of shredded chocolate. Except WAY easier than actually shredding chocolate. (Which I did for these photos and trust me, it’s not as easy!)

STOCKING UP ON CHOCOLATE CHIPS?

HOW TO MAKE DOUBLE CHOCOLATE WAFFLES

Step 1. Measure the butter and coconut oil into a mug and melt them in the microwave. Set aside.

Step 2. In a blender (I have this Blendtec and LOVE IT), combine the dry ingredients: oats, baking powder, salt, and cocoa. Blend until the mixture resembles a fine flour, about 30-60 seconds.

Step 3. Add the maple syrup (if using), 2 cups of water, and eggs. Blend again for one full minute.

Step 4. Add the remaining wet ingredients: melted butter, coconut oil, and chocolate chips, and blend again for one full minute.

Step 5. Preheat your waffle iron and let the batter sit until it’s ready.

Step 6. When the iron is hot, add ½ cup of water to the batter and blend for 30 seconds. The batter will be thick, but it should also be just thin enough to run off the back of a spoon. If it’s not thin enough, add more water. *

Step 7. Pour about ⅔ cup of batter into the waffle iron and cook for about 3-5 minutes, or until the waffle is golden. The waffle will crisp up as it cools.

*I personally have never used more than 3 cups of water total when making this recipe. Environments play a role in cooking and baking, so you may need to add a little more. You may also need to add more if you let the batter sit for an extended time since the oats will absorb the water.

The first time I made this recipe, I started with 2 cups of water and ended up with 3. Every time I’ve made it since then I add 3 cups of water from the start. I suggest following the recipe as written the first time and making note of how much water you end up using. Then you can add it all up front the next time you make these – because there WILL be a next time!

Store leftovers in an airtight container in the fridge. For long-term storage, freeze on a single layer on a baking sheet for one hour. Then move the waffles to a freezer-safe container (I use plastic gallon-sized bags) and freeze for up to 3-6 months. Chocolate waffles reheat well in the oven, in a toaster oven, in a toaster, or in the microwave.

CHOCOLATE BELGIAN WAFFLES TIPS

Here are my tips for making this double chocolate waffle recipe one for the record books:

A thinner batter makes for a crispier waffle. The batter has the right consistency when it freely runs off the back of a spoon (see image above). This means you might have to add water to the batter in subsequent batches of waffles because the oats will absorb the water and the batter will thicken as it sits while you’re making the waffles.

I use and love and recommend this double-sided Belgian waffle maker. My family fills the pockets with butter and syrup, and I can make twice as many waffles in half as much time! (And truth be told, both of my sisters-in-law AND my mother-in-law were shocked that I had one… they all mentioned how they love waffles, but that using a single waffle maker just takes too long. I’m telling you – GAME CHANGER.)

The batter for these waffles browns easily (you can blame the chocolate), so I recommend turning the heat down on the waffle maker and letting it cook longer for a crispier waffle (rather than turning the heat up). I actually have my heat set halfway between “light” and medium and let them cook a few minutes past the “ready” beep.

Every waffle maker is different, but 2/3 cup of batter made one nearly perfect waffle for me. One additional tablespoon would have been ideal, but since I usually eyeball it and only measured for you guys, it’s splitting hairs.

To freeze this chocolate Belgian waffle recipe, make a single layer of cooked waffles on a baking sheet. Put a cooling rack on top of the baking sheet and make another single layer of waffles. Place a second cooling rack on top of the first and make another layer of waffles. Place the entire stack into your freezer for at least one hour. Then remove the waffles and store them in a freezer-safe container. (I can get 4 full-size waffles in one gallon-size freezer-safe bag.)

To reheat frozen chocolate waffles, you can put them in a toaster, in the oven, or in the microwave.

TO SERVE WAFFLES CHOCOLATE

While we usually eat these for breakfast, they can easily pass for dessert too! Wouldn’t it be fun to have a DIY waffles chocolate sundae bar at your next party?!

We like our double chocolate waffles with a drizzle of maple syrup, but you can also top them with:

These waffles are amazing on their own, and they make for a filling breakfast, but to help stretch them further, try double chocolate waffles with one of these sides:

EASY CHOCOLATE WAFFLES FAQS

MORE YUMMY BREAKFAST OPTIONS