Heat a waffle maker according to your brand’s instructions. (I used a Dash mini waffle maker.)
In a medium bowl, beat an egg with a fork. Then, add the water and unsweetened applesauce and blend together.
Add the oat flour to the egg, water, and unsweetened applesauce mixture. Blend with a spoon until well combined. The consistency will be a cake-like batter and a little lumpy.
Cook bacon in a frying pan, microwave, or in the oven.
Blend in the cheese and bacon using a spoon.
Scoop about a tablespoon of batter three to four different times, placing separately on the metal plates of the waffle maker. Repeat this process until you run out of batter.
Cook until golden brown. (The light on my waffle maker turns on when the lid is closed and turns off when the waffles are ready.)
Remove the waffles from the heat and allow to cool thoroughly. (I cooled mine on a cookie cooling rack.)
Store in a zip-lock baggie in the refrigerator for up to a week. You can also freeze for up to two to three weeks.