20-Minute Healthy Banana Oat Waffles
These flourless banana oat waffles are soft, fluffy, and naturally sweet with a lightly crispy edge. Made with just a few wholesome ingredients, they’re high in fiber, plant-based protein, and low in saturated fat. Perfect for a quick breakfast, weekend brunch, or meal prep, these waffles are both nourishing and delicious.
Equipment
- 1 high-speed blender
- 1 waffle iron
- 1 Spatula
- Non-stick spray or butter for greasing
Ingredients
- 1 ¾ cups rolled oats gluten-free if needed
- 2 medium ripe bananas
- 2 large eggs
- ⅔ cup unsweetened almond milk or any milk of choice
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
Instructions
- Prepare the Ingredients: Before you begin blending, gather all your ingredients and measure them accurately. Use 1 ¾ cups of rolled oats, 2 medium ripe bananas, 2 large eggs, ⅔ cup of unsweetened almond milk, 1 teaspoon of vanilla extract, 1 ½ teaspoons of ground cinnamon, and 1 ½ teaspoons of baking powder. Make sure your bananas are ripe with brown spots—they add natural sweetness and moisture to the waffles.
- Blend the Batter: Place the rolled oats, bananas, eggs, almond milk, vanilla extract, cinnamon, and baking powder into a high-speed blender. Blend on high for 30–45 seconds until the mixture becomes smooth and creamy, with no visible chunks of oats or banana. If your blender isn’t very powerful, pause once or twice to scrape down the sides and ensure everything is evenly combined.
- Allow Batter to Thicken: Once blended, let the batter sit for 4–6 minutes at room temperature. During this time, the oats will absorb some of the liquid, and the batter will thicken slightly. This resting step is crucial—it ensures your waffles will hold together better and develop a fluffy interior with lightly crisp edges when cooked.
- Preheat the Waffle Iron: While the batter rests, turn on your waffle iron and allow it to heat fully. Preheating is key for achieving golden, crispy waffles. Lightly grease the iron with non-stick spray or a thin layer of butter to prevent sticking. Make sure the heat is evenly distributed across the plates.
- Cook the Waffles: Spoon enough batter onto the center of the preheated waffle iron, spreading slightly toward the edges but not overfilling. Close the lid and cook until the waffle is golden brown and cooked through in the center. Cooking times may vary depending on your waffle iron, so check after 3–5 minutes. For best results, follow the manufacturer’s recommended timing and avoid opening too early.
- Remove and Rest: Carefully remove the waffle using a spatula and place it on a cooling rack or plate. Let it rest for 1–2 minutes before serving. This brief resting period allows the waffle’s structure to set, ensuring it maintains a fluffy interior while retaining a slight crispiness on the outside.
- Repeat Until All Batter is Used: Repeat steps 5 and 6 until all the batter is cooked. Waffle irons vary in size, so you may need to adjust the portion of batter for each waffle. Make sure to lightly re-grease the iron if necessary to prevent sticking.
- Serve with Toppings: Serve the waffles warm with your favorite toppings. Fresh fruit, nut butter, yogurt, or a drizzle of maple syrup work beautifully. The naturally sweet bananas make additional sweeteners optional. Pair with a cup of coffee or tea for a wholesome breakfast or snack.
- Storage and Reheating: To store, place cooled waffles in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in an airtight ziplock bag for up to 3 months. To reheat, place waffles in a preheated oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving if you want to preserve the crispy edges.
Notes
- Batter Consistency: Letting the batter rest for a few minutes after blending is essential. The oats absorb moisture, creating a thicker batter that produces fluffier, well-structured waffles.
- Banana Ripeness: Use spotty bananas for maximum natural sweetness and moisture. Overripe bananas work best, while underripe ones may result in less flavorful waffles.
- Milk Substitutions: Almond milk is recommended, but oat, cashew, 2% milk, whole milk, or skim milk can be used with no significant impact on texture.
- Oat Options: Rolled oats are ideal for this recipe. Quick oats can substitute 1:1, but steel-cut oats are not recommended as they don’t blend into a smooth batter.
- Waffle Iron Care: Lightly grease each batch to prevent sticking, and follow your waffle iron’s instructions for optimal cooking times.
