Easy healthy banana oat waffles
These easy healthy banana oat waffles are the perfect breakfast recipe for busy mornings. Refined sugar free and full of goodness, they are delicious served with fresh fruit and a drizzle of honey.
These healthy easy banana oat waffles have upped my breakfast game big time. Because honestly, who has time during rushed mornings to whip up a super healthy AND delicious breakfast? Well, me. And now you too. Because I’m not kidding you, these banana oatmeal waffles take all of 15 minutes to make, from start to finish. While the waffle maker heats up, you blend together all the ingredients. Pour the batter into the waffle iron, wait a few minutes, et voila. Healthy breakfast waffles are a go!
I based this gluten-free, dairy-free recipe on the most popular recipe on Simply Delicious for a few years now, my easy and healthy banana oat pancakes. The only difference here is that I doubled the amount of rolled oats used as this gives the waffle a bit more substance and they hold up better in the waffle maker. Other than that, you still only need 5 ingredients to make these (without the vanilla, which is totally optional). Hellooo lovely healthy breakfast!
Ingredients needed
- Bananas. Use ripe bananas that are not too mushy.
- Oatmeal. Rolled oats or old fashioned oats work best. Quick-cooking oats and steel cut oats won’t work for this recipe. If you’d prefer to use oat flour you can make the batter in a bowl instead of a blender. If you need this recipe to be gluten-free, make sure you use gluten-free oats. (All oats are naturally gluten free, however, they are often processed in plants that also process other foods containing gluten and cross-contamination can happen.)
- Eggs.
- Vanilla. (optional) Vanilla extract adds flavor but can easily be left out. You could also add a pinch of ground cinnamon for added flavor.
- Baking powder.
- Salt.
How to make healthy waffles (summary)
- Make the batter: Combine rolled oats, ripe bananas, eggs, vanilla extract, baking powder and salt in a blender and blend until smooth and thick.
- Cook the waffles: Generously spray a preheated waffle iron with non-stick cooking spray then spoon a quarter to a third cup of the batter into the waffle iron. Allow to cook until golden brown and cooked through, approximately 7-10 minutes. Remove and place on a wire rack to cool for a few minutes before serving.
Healthy waffle toppings:
These banana oat waffles are so versatile and can be topped with pretty much anything. These are some of my favorite combos:
- Fresh raspberries/banana and a drizzle of honey. (Super easy and fuss free!)
- A smear of nut butter, sliced apple and maple syrup/honey. Add a sprinkle of cinnamon too!
- Lemon curd yoghurt (or whichever yoghurt you love), fresh berries and yep, you guessed it, more honey.
I’m also loving the idea of adding some Middle-Eastern dukkah to a banana topped waffle to add a bit of spice. Yum! Whichever way you go, you honestly can’t go wrong. I guarantee these will be a hit at you breakfast table!
Can I make these waffles ahead?
Yes, these waffles are great to make in advance. Cook the waffles and allow to cool completely. Keep in an airtight container in the fridge. To reheat, simply toast for a minute or two until hot throughout. You can also freeze the waffles in freezer bags for up to 3 months and toast from frozen.
Healthy breakfast recipes:
- Easy and healthy banana oat pancakes
- Easy healthy blueberry muffins
- Tropical smoothie breakfast popsicles
- Easy breakfast yogurt fruit cups
Video
Ingredients
- 1 cup rolled oats
- 2 medium bananas chopped
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt optional
- to serve
- Fresh fruit of your choice
- honey/maple syrup
- peanut/almond butter
- yoghurt
Instructions
- Place all the batter ingredients in a blender and blend until smooth.
- Heat a waffle maker/iron then spray with non-stick cooking spray. Pour in a few tablespoons of batter.
- Cook until the waffles are golden brown and cooked through.
- Carefully remove the waffles and serve with toppings of your choice.
Hello, I have made these twice now but on the second try I added 50ml of almond milk to it and they became so soft , so great! Thank you!
It’s just me and my husband but I still double or triple the recipe and freeze whatever we don’t eat. Love being able to pull them out of the freezer and pop them in the toaster (which gives them a crispier texture 😋) for a delicious and quick breakfast…or snack anytime of the day! We LOVE these waffles!
This recipe is very similar to the healthy pancake recipe that a found years ago. It’s very good, works very well. My toddler loves this waffle as a breakfast and snacks. Best way to eat oats and eggs. Pack with protein and fiber for breakfast!
I added two tablespoons of peanut butter and squirt of honey to one batch. And chocolate chip to another. My daughter pops them in the toaster as a snack before school. Great success as she was always skipping breakfast!
These are great! This will be my new go-to recipe for waffles. I even added some nut butter to the batter and they still came out perfectly.
Is the calorie count for 4 waffles or only one?
Per waffle.
Your recipe is fabulous. I served them with hot pepper jelly, honey and Biscoff butter spread. The best was the honey. Ty for sharing.
This was absolutely delicious 😳😍
I blended everything together in my Nutribullet and sprayed the waffle maker each time. Didn’t expect them to be crispy but that didn’t matter. Topped with some whipped cream, chia seeds and homemade berry jam. I have for breakfast this week and I’ll pop into the toaster. This is def gonna be a frequet recipe for me (will add some protein powder too) 😁
Surprised at how delicious they were! I added one scoop of protein powder and a shake of cinnamon, but followed the rest of the recipe as written. Blended in food processor. (Did not do the oats ahead, as some have suggested – thinking that maybe the waffles would need the structure of little bits of oat.) Topped with frozen blueberries that had been zapped for a couple of minutes in the microwave (no added sugar, none needed). While maybe not as crisp as sugar waffles, mine were crisp enough and a good consistency. Took maybe a little longer than I expected to finish cooking fully. Also – maybe from the protein powder – I had too much batter for four waffles. Will try to portion out five waffles next time. Bagged the leftovers and stored in freezer. This recipe is a keeper and so much easier than others I was considering. I’ll be repeating this every week!
I just made this, it’s beautiful! Thank you for the recipe!
I did some variations: I made the original, I filled one with dark chocolate granola, filled another one with cream cheese, and mixed in about 50 grams of fermented cassava (popular Indonesian all-natural snack). The fermented cassava added softness and fluffiness, yeasty aroma and a touch of natural sweetness. A winning snack to go! Loved it 🧡🧡🧡
I’ve made these multiple times for my toddler! He loves them!
May I store the batter in the fridge? If so, for how long? I am curious about its preservation, especially due to the banana content. Thank you.
Unfortunately this batter won’t last well in the fridge, the bananas will oxidize and turn the batter brown.
Turned out excellent, added cinnamon/sugar, big hit with hubby!
I so wanted these to work! I tried them this morning, and they did not crisp up at all. Despite cooking fully – they were soft, limp and sort of rubbery. They were so soft they were hard to “lift” out of the waffle iron. The taste was fine, but I followed the recipe and am wondering what went wrong (especially seeing so many glowing reviews).
They are definitely not as crisp as a regular waffle – the sugar in a waffle batter allows for crispness. But mine have never been rubbery? Perhaps the oats absorbed too much mixture. That’s very strange and I’m sorry it didn’t work for you.
I’ve made this recipe many times with standard Quaker rolled oats, and it’s turned out wonderful! However recently I used gluten free sprouted rolled oats and they were so soft and mushy and not nearly as good as usual, so I’m wondering if somehow theres enough gluten in regular rolled oats to make them hold together better or something.
Hi Madalyn. That’s super interesting. Oats are naturally gluten free but are often processed in factories that also process gluten-containing grains so it’s interesting that the gluten-free oats behaved so differently!
My husband and I just loved these easy healthy banana oat waffles! I followed the recipe exactly and they were super easy to make and so delicious! I actually made them in my 3.5 cup KitchenAid food processor instead of the blender, and it worked out great. I pulsed the old fashioned whole oats first and then added the rest of the ingredients into the food processor, and it blended perfectly. My waffle iron is the Starfrit nonstick and takes 3/4 cup of batter for each waffle, and I had exactly enough for two waffles, just perfect for my husband and I. We each had a nice big waffle, so fluffy and delicious, which we topped with a little bit of butter and some maple syrup, and it was heavenly! We will definitely be making these again. Thanks for a great recipe!
It did t fa apart that’s a great plus and was tasty !
Arghhhh my blender wouldn’t work once all ingredient in… I added milk as I was stuck. A disaster ?
Try adding the wet ingredients first.
Hi Alida,
I would really love to try this recipe but I don’t have a waffle iron. Do you think the recipe will work baked in the oven in a silicone waffle mould?
You could make pancakes too, instead. I’ve never tried a waffle mould so can’t advise, I’m afraid.
Is there a way to make this recipe crispier? My waffles were soft and limp.
They won’t ever be as crisp as Belgian waffles due to the lack of flour.
Sub in a TB or two of starch. That should help a bit. A couple TB of day will too. A little won’t kill you.
These turned out great. I did blend the oats separately into a flour consistency before combining all ingredients and it seemed to make a difference this time. I love peanut butter and maple syrup on top. So delish.
Did you still use one cup of oat flour or more than that? Since the recipe calls for 1 cup of oats and blending that into a flour would result in less than1 cup of flour.
Sorry, I just saw this. I measured out 1 cup, then blended.
Wondering what to sub in , if I don’t have enough bananas? Applesauce? How much?
I wouldn’t substitute apple sauce, it doesn’t have the structure and starch bananas have.
I LOVED these, but they kept sticking to the waffle maker & the pan I tried to cook them in, even when I used batter. Anyone know why? I’d like to make these again but I don’t want to deal with the cleanup every time.
I usually spray my waffle iron with non-stick cooking spray before each waffle.