Ingredients

• 3 cups white whole wheat flour
• 2 cups quick-cooking oats
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup chia seeds
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 4 1/2 cups almond milk, or more to taste, divided
• 1/2 cup coconut oil, melted

Instructions

1. Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.
2. Preheat a Belgian waffle iron according to manufacturer's instructions.
3. Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.
4. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.