Banana Oat Waffles
Start your day off right with these Banana Oat Waffles! They’re soft and fluffy on the inside, crispy on the outside, and packed with the goodness of whole grain oat flour and the flavors of banana and cinnamon. They’re an easy meal prep breakfast recipe that’s both dairy and gluten-free!
Years ago, I created these oat flour waffles and sweet potato waffles because I was trying to eat less gluten, and I haven’t looked back. They both delivered big with a soft, fluffy interior and crispy exterior, and a hearty, nutty flavor that I love.
I added banana to the mix in this recipe, which makes them extra special. These banana oat waffles taste like banana bread in waffle form, and I love making a big batch to freeze and enjoy any day of the week.
They’re great served with a drizzle of maple syrup, sliced banana or chopped nuts, or I love enjoying them toast style with a generous slather of peanut butter and cacao nibs.
These are winning at breakfast time! 🙂
Why you’ll love this recipe
- These banana waffles are crisp on the outside, soft and fluffy on the inside, and packed with banana and cinnamon flavor.
- They’re made with 100% whole grain oat flour and are dairy-free and gluten-free.
- The recipe comes together in one bowl with just a few ingredients.
- Waffles are freezer friendly, so they make a fantastic meal prep breakfast.
Recipe ingredients
This banana and oat waffle recipe includes just a few ingredients, some of which can be customized with what you have on hand.
- Oat flour. I don’t recommend substituting the oat flour with any other type of flour as results will vary.
- Bananas. Be sure that your bananas are nice and ripe.
- Eggs. Eggs provide structure to the waffles.
- Oil. I used coconut oil in this recipe because I love the flavor, but feel free to use your favorite type of oil.
- Almond milk. I used unsweetened almond milk, but it may be easily substituted with your favorite dairy or non-dairy milk.
- Ground cinnamon. Feel free to add more cinnamon than the recipe calls for, or swap it out with my homemade chai spice mix or your favorite warming spices.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
The gluten-free banana waffles come together in just a few minutes with very little equipment. Grab a fork, a whisk, a big bowl, and get started!
Pro tip: You can purchase oat flour or make your own by following my easy tutorial on how to make oat flour with oats that already have in your pantry.
See the recipe card below for full instructions.
- Mash the banana in a large bowl.
- Add the oil, eggs, and milk. Whisk well to combine.
- Add the oat flour, baking powder, baking soda, cinnamon, and salt, then whisk until incorporated and very few lumps of flour remain.
- Prepare the waffles following the waffle iron manufacturer’s instructions. (I used the medium setting for crispy waffles.)
Recipe FAQs
Instead of eating a stack of waffles smothered in maple syrup, I love topping these waffles with almond or peanut butter, cacao nibs, a bit of fruit, and a drizzle of maple syrup.
Yes! Waffles may be frozen in an even layer in a zip-top bag for up to 3 months. When ready to eat, simply toast until warmed through and enjoy!
Add 1/2 cup mini dark chocolate chips or a cup of fresh berries to the batter as desired.
Serving suggestions
Waffles are delicious on their own, but they’re also great alongside your favorite breakfast and brunch foods. Try one of the following:
- Pair them with poached eggs or bacon and egg casserole.
- Serve crispy air fryer bacon on the side.
- Amp up your fruit intake by making a peach mango smoothie or orange cream smoothie
Recipe notes
- This is a fairly flexible recipe. You can replace the coconut oil with your favorite baking oil, and the almond milk can be replaced with your milk of choice.
- Do NOT substitute the oat flour with another gluten-free flour alternative. Oat flour is by far my favorite choice for making waffles.
- Consider doubling this recipe and freezing the leftovers for later. You might as well since you’ve already preheated the waffle iron!
More gluten-free breakfast recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Banana Oat Waffles
Ingredients
- 1/3 cup coconut oil (or sub with your favorite oil)
- 1 cup mashed banana (2 large or 3 medium)
- 2 large eggs
- 1 cup unsweetened almond milk (or sub with your favorite dairy or non-dairy milk)
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Cooking spray
Instructions
- Preheat the waffle iron according to manufacturer's instructions with the crispness setting set to medium.
- If using coconut oil and it's in solid state, measure it into a large bowl and microwave for about 30 seconds or until melted.1/3 cup coconut oil
- Add the mashed banana, eggs and almond milk and whisk well to combine.1 cup mashed banana, 2 large eggs, 1 cup unsweetened almond milk
- Add the oat flour, baking powder, baking soda, cinnamon and salt, and whisk until well incorporated and only a few lumps remain.2 cups oat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon sea salt
- Spray the waffle iron generously with cooking spray and pour the batter into each of the 4 cavities and cook according to manufacturer's instructions. Once cooked, place the waffles on a baking sheet and repeat with the remaining batter.Cooking spray
- Serve warm with maple syrup and desired toppings, if desired. Enjoy!
Notes
- Waffles may be frozen in an even layer in a zip top bag for up to 3 months. Simply toast until warmed through and enjoy!
- These banana waffles are great served like toast! Slather them with your favorite nut butter, fruit, cacao nibs or nuts, and drizzle a bit of maple syrup over the top.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
