Gluten-Free Banana Oat Waffles Recipe

Mornings taste better when waffles are on the table. And if you’ve been searching for a breakfast that’s wholesome, simple, and a little indulgent, these gluten-free banana oat waffles might just become your new go-to. They’re light, fluffy, naturally sweet, and made with everyday ingredients you probably already have in your pantry. No complicated flour mixes. No long prep. Just bananas, oats, and a blender doing all the heavy lifting.

I’ve always had a soft spot for waffles. They remind me of lazy Sunday mornings when the house smells like coffee and syrup, and everyone’s waiting for that first batch to pop off the waffle iron. Over the years, I’ve experimented with countless recipes—some too dry, some too dense. But this banana oat version? It strikes the perfect balance. Crisp on the outside, tender on the inside, and hearty enough to keep you satisfied until lunch.

Why Choose Banana Oat Waffles?

Oats and bananas might sound humble, but together they create waffles that are anything but boring. Here’s why these deserve a spot on your breakfast menu:

• Naturally gluten-free. Oats (when certified gluten-free) make a perfect base instead of wheat flour.
• Nutrient-packed. You’re getting fiber, potassium, and slow-digesting carbs in every bite.
• No refined sugar. Ripe bananas bring enough natural sweetness on their own.
• Kid-friendly. They taste like dessert but are healthy enough for everyday breakfast.
• Quick and easy. Toss everything into a blender, pour, cook, and you’re done.

Think of them as waffles that wear both hats—they’re indulgent enough for brunch but nutritious enough for busy weekday mornings.

Ingredients You’ll Need

The ingredient list is short and sweet (literally):

• 2 large ripe bananas (the riper, the better)
• 2 cups rolled oats (certified gluten-free if necessary)
• 2 large eggs (or flax eggs for vegan option)
• 1 cup milk (dairy or plant-based)
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Optional add-ins:

• A handful of chocolate chips for dessert-style waffles
• Blueberries for extra freshness
• A spoonful of nut butter blended into the batter for richness

Step-by-Step Instructions

1. Blend the base. Add oats to your blender and pulse until they resemble flour. Don’t skip this step—the smoother the oat flour, the lighter your waffles.
2. Add the rest. Toss in bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until the batter is smooth and pourable.
3. Heat your waffle iron. Lightly grease it with butter, oil, or non-stick spray. Wait until it’s hot before pouring the batter.
4. Cook. Pour in enough batter to cover the surface. Close the lid and let the waffles cook until golden brown and crisp (usually 4–5 minutes, depending on your waffle iron).
5. Serve. Carefully remove the waffles, stack them high, and add your favorite toppings.

Tip: If you’re making a big batch, keep cooked waffles warm in a low oven (200°F/95°C) until you’re ready to serve.

Topping Ideas

Here’s where the fun begins. These waffles are like a blank canvas. You can keep it simple or dress them up:

• Classic combo: Maple syrup and a pat of butter.
• Healthy twist: Greek yogurt, fresh berries, and a drizzle of honey.
• Nutty option: Almond butter with sliced bananas and chia seeds.
• Indulgent take: Melted dark chocolate and coconut flakes.

I once topped mine with caramelized peaches, and let’s just say the plate was empty faster than I could sit down.

Storage and Reheating

These waffles freeze beautifully. Once cooled, place them in a single layer on a baking sheet, freeze until solid, then store in a freezer bag. When you’re ready to enjoy, pop them into a toaster or warm them in the oven. Breakfast in minutes, zero hassle.

Variations to Try

• Vegan Banana Oat Waffles: Swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use almond or oat milk.
• Low FODMAP Version: Stick to a smaller portion of banana (½ banana) and balance with blueberries or strawberries on top.
• No-Banana Oat Waffles: Replace bananas with ½ cup unsweetened applesauce.
• Savory Spin: Omit cinnamon and vanilla, add herbs and shredded cheese. Perfect for lunch.

Tips for Success

• Use very ripe bananas. The spottier, the better.
• Don’t overfill the waffle iron—oat batter expands more than you’d expect.
• If your waffles stick, wait an extra minute before opening the iron. Patience pays off.
• Want extra crispiness? Let the waffles sit on a wire rack for a couple of minutes after cooking.

Nutrition Snapshot (per waffle, approx.)

• Calories: 180
• Protein: 6g
• Fiber: 4g
• Fat: 5g
• Carbs: 28g

Nutritious, filling, and far lighter than store-bought frozen waffles.

Final Thoughts

Gluten-free banana oat waffles are proof that healthy and tasty can happily live on the same plate. They’re quick enough for a weekday and special enough for a weekend brunch spread. If you give them a try, play around with toppings and variations—you’ll never get bored.

And if your waffle maker hasn’t seen the light of day in a while, consider this your sign to dust it off. Because life’s too short to skip waffles, especially ones this good.

Gluten-Free Banana Oat Waffles

These gluten-free banana oat waffles are light, fluffy, and naturally sweet. Made in a blender with bananas, oats, and simple pantry ingredients, they’re healthy enough for weekdays yet cozy enough for weekend brunch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 waffles

Course: Breakfast, Brunch

Cuisine: American, Healthy Homemade

Calories: 180

Ingredients Method Notes

Ingredients

  

• 2 large ripe bananas
• 2 cups rolled oats use gluten-free certified if needed
• 2 large eggs or flax eggs for vegan option
• 1 cup milk any dairy or plant-based milk
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Optional add-ins:

• Chocolate chips
• Blueberries
• 1 tbsp nut butter

Method

 

1. Add the oats to a blender and blend until they look like flour.
2. Add the bananas, eggs, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
3. Heat the waffle iron and lightly grease it.
4. Pour in the batter and close the lid. Cook for 4–5 minutes, until golden brown.
5. Lift out carefully, stack, and add your favorite toppings before serving.

Notes

• Make sure the bananas are very ripe for the best flavor.
• If you don’t have a blender, use oat flour and mash the bananas with a fork.
• These waffles freeze really well — just pop them in the toaster to reheat.

1. Can I make these waffles without a blender?
Yes. You can use pre-ground oat flour and mash the bananas by hand. The texture will be a little chunkier but still delicious.

FAQs

2. Do I need to add sugar?
Nope! The bananas provide natural sweetness. If you prefer sweeter waffles, drizzle a bit of maple syrup on top.

3. Can I make these waffles vegan?
Absolutely. Use flax eggs and plant-based milk. They turn out just as fluffy.

4. How long do they last in the fridge?
Up to 3 days in an airtight container. Reheat in a toaster for best results.

5. Can I use steel-cut oats instead of rolled oats?
Not recommended. They won’t blend as smoothly, and the batter will be too coarse. Stick with rolled oats.

6. What toppings pair well with these waffles?
Fresh fruit, nut butter, yogurt, seeds, or even savory toppings if you’re adventurous.