These oatmeal waffles are so light and fluffy you won’t believe they are healthy! No flour and no eggs needed, these waffles consist of only 3 ingredients!

On the weekends I have a little more time and I like to cook with oatmeal. oatmeal pancakes , oatmeal muffins and these healthy oatmeal waffles are my favorites.

If there is one ingredient that makes me feel satisfied and energized, it is oatmeal. If I eat oatmeal in the morning, I’m sure I’m going to have enough energy until noon. The combination of fiber, slow-release carbs and the added protein always keep me going. Hence, I try to incorporate oatmeal into my breakfast as often as possible.

I had been meaning to share a healthy waffle recipe for a while. But, over the past few weeks, I’ve caught myself eating a lot more oatmeal waffles. So, it’s now or never.

There is a misconception that waffles are a luxurious and time-consuming breakfast to make, but honestly, these took less than 10 minutes and you can prepare multiple servings at once.

It requires no eggs, nor flour, nor sugar. In terms of texture, they are light and airy. They are sweet and you can easily add numerous toppings. Mine always contain fresh fruit, peanut butter and sometimes a little maple syrup.

I recently had some friends over for brunch and made the oatmeal waffles with a bunch of toppings and NO ONE believed me when I said they were healthy and flourless.

How do you make healthy oatmeal waffles?

The ingredients

• Oatmeal – Take one or two bags
• Banana- Adds creaminess and sweetness without butter, oil or sugar.
• Milk of choice- I used unsweetened almond milk, but you can use any kind of milk.

You can also use other types of oatmeal besides our standard oatmeal.

The instructions

Add your oatmeal in a blender and blend until a flour-like texture remains. Gently shake the blender to loosen it. Then add the banana and milk of your choice and continue to mix until a smooth batter remains. Pour the batter into a mixing bowl and let it rest for 10 minutes to thicken.

Then grease a waffle iron and let it heat up. Once hot, add 1/4 cup servings of batter and bake until waffles are crisp on the edges. Remove the waffle from the waffle iron and place on a plate. Continue the process until all the batter is used up.

You can feast right away or you can refrigerate them and eat them later.

Tips for making the most delicious banana oatmeal waffles

Shake your blender before adding the banana and milk. This ensures that no bits of oatmeal remain around the blades.

These waffles are not overly sweet. They get their sweetness from the banana. If you prefer sweeter waffles, add 1-2 tablespoons of granulated sugar to the batter. You can also just do what I do and serve them with some maple syrup.

If you want savory waffles, replace the banana with mashed pumpkin or sweet potato.

Grease your waffle iron well, otherwise the batter will stick to it.

Oatmeal wafers storage and freezing

• Storage: Leftover waffles can be stored covered in the refrigerator for up to 1 week.
• Freeze: Place waffles in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
• Reheat: Heat on a non-stick pan or in a preheated oven at 180C. Avoid the microwave, as they will become soft.

Conclusion

Oatmeal wafers are one of my favorites.

If there is one ingredient that makes me feel satisfied and energized, it is oatmeal. If I eat oatmeal in the morning, I’m sure I’m going to have enough energy until noon. The combination of fiber, slow-release carbs and the added protein always keep me going. Hence, I try to incorporate oatmeal into my breakfast as often as possible.

Have you ever made oatmeal waffles?
Let me know!