In a large bowl, beat the eggs. Beat in the milk, Greek yogurt, molasses, butter and vanilla. Mix in the oats and allow to sit for 5 minutes (this allows to oats to soften so they cook better).
In a separate large bowl, whisk together the spelt flour, quinoa flour, salt, baking soda, and baking powder. Make a well in the middle, and once the wet ingredients are ready, pour everything in and mix together.
Brush the waffle with melted butter. Pour or scoop the waffle batter into a hot waffle iron (I used a ⅓ cup measuring cup for each waffle, but waffle makers vary). Cook waffles for about 4 minutes each, until cooked through. Once done, transfer the waffles to a cooling rack.
Serve with your favorite toppings. I serve mine with a big dollop of Greek yogurt, then top it with sliced strawberries, sliced almonds, carob chips and maple syrup.