Banana Oatmeal Waffles

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www.theconsciousplantkitchen.com

These Banana Oatmeal Waffles are soft, fluffy healthy breakfast waffles made with just 4 ingredients. They are delicious and easy to meal prep a healthy breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-oatmeal-waffles/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: waffles

Calories: 100.2kcal

Author: Carine Claudepierre

Ingredients

3 cups Rolled Oats (note 1)
3 large Ripe Bananas equivalent1 cup +1/2 cup mashed bananas (note 2)
2 cups Almond Milk (note 3)
3 tablespoons Light Olive Oil (note 4)

Optional

1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

In a high-speed blender, add rolled oats, peeled ripe bananas, almond milk, olive oil, and vanilla extract if desired.
Blend on high speed until a smooth batter forms.
Transfer to a mixing bowl and let it rest for 20 minutes. It will thicken as the fiber in the oats binds with the liquid.
Prewarm a waffle iron during the last 5 minutes of the batter resting time to give the iron time to be piping hot.
Use a pastry brush and avocado oil to brush the waffle iron plate then pour 1/3 cup of batter per waffle.
Close the waffle iron, cook for 4 minutes, then open it and check. If the waffles are golden brown, they are ready. They should be soft and fluffy not crispy as there's no flour.
Let them cool down on a cooling rack for a few minutes then serve with fruits and maple syrup.

Notes

Note 1: Use gluten-free certified rolled oats if needed.

Note 2: If you are unsure of your banana sizes, mash on a plate first, pack the mashed banana in cups to get 1 cup + 1/2 cup, then add in the blender. Use ripe bananas to avoid added sugar in the recipe.

Note 3: Any plant-based milk works in this recipe like oat milk, soy milk, or coconut milk.

Note 4: Any low-flavor oil works. You need oil, or the batter sticks to the waffle plate.

Storage: Store the waffles in the fridge in an airtight container, and refrigerate for up to 3 days. You can freeze the waffles in a Ziploc bag. Place a piece of parchment paper between each so they are easy to thaw one by one, otherwise, they stick together and you will have to thaw the pack. Thaw in the fridge a day before eating.

Rewarming: Rewarm in a bread toaster or waffle iron.

Serving: Serve with maple syrup, berries, banana slices, chocolate chips, or chopped nuts and seeds.

Nutrition