banana bread waffles

Traditional waffles made give me a huge sugar rush that quickly disappears about an hour later. Best case, I’m starving until lunch; worst case, I bonk while hiking up a mountain.

These Banana Bread Waffles are in a different class. They are made with oats and walnuts, which have much more staying power than white flour and sugar. They are also ridiculously filling.

Even if you don’t think you’ll eat the whole batch in one sitting, make them all, freeze any extras, and microwave/toast one for a quick breakfast on the go.

Banana Bread Waffles

Serves 4

2 1/2 cups rolled oats (not quick cooking)
3/4 cup chopped walnuts
1/2 tsp ground cinnamon
1 banana
1 cup almond milk, or other non-dairy milk
1 egg or 1/4 cup flaxseeds

Combine the oats, walnuts, and cinnamon in a bowl. Place 2/3 of the oat mixture in a high-speed blender and process until powdered. Return the oat flour mixture to the bowl with the unprocessed oats and nuts.

Place the remaining ingredients in a blender and blend until smooth. Add the blended liquid to the dry ingredients and mix thoroughly. The batter will be fairly thick. Thin with additional almond milk if necessary.

Cook the waffles in a pre-heated waffle iron, according to the manufacturers directions. Top with fruit and/or syrup and serve.

banana bread waffles


Photo by Joy, used with permission