2 cups quick oats (for a gluten-free option use GF oats)
1 tablespoon oil (olive or coconut oil)
1 tablespoon maple syrup (agave or sugar)
1 1/2 teaspoons vanilla bean paste or vanilla extract
3/4 teaspoon salt
1/4 teaspoon cardamom
Heat waffle iron.
Add the milk to a blender. Next, add all the remaining ingredients; oats, oil, maple syrup, vanilla, salt, and cardamom.
Blend until smooth.
Spray or brush the waffle iron with oil.
Pour about 1/2-3/4 cup batter into the waffle iron. Cook the waffles well. For my waffle iron, I cook them through 2 beeps before I open the waffle iron. You may have to experiment a little with your particular waffle iron. If you like crispy waffles, cool them on a cooling rack, or store them in the oven at low heat while you cook up the rest. If you want your waffle soft, stack them on top of each other.