---

These banana oat waffles are the perfect soft textured waffles for little ones. They are naturally sweetened with overripe bananas and can be customized with different add-ins for different tastes!

If you have some overripe bananas that are about to go bad, these banana oat waffles are the perfect way to use them up! They come together in only a few ingredients and cook in under 5 minutes right in your waffle maker!

WHAT YOU’LL NEED

Here is what you’ll need to make these banana oat waffles

• Banana: The main source of sweetness for these waffles. Make sure to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the waffles!
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these waffles gluten-free.
• Eggs: Used as a binder to help hold the waffles together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Vanilla Extract: For a little added flavor to the waffles.
• Oil: I used avocado oil in this recipe, but any mild tasting oil works as well.
• Baking Powder: Leavening agent to help the waffles rise.

PROCESS

1. Blend all of the ingredients together until smooth. 
2. If you are using any add-ins, gently stir them into the blended batter.
3. Pour a small amount of batter into a waffle maker and cook according to your waffle maker instructions.
4. Slice into strips, or serve as is!

STORAGE INSTRUCTIONS

Let the banana oat waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may toast them to reheat or simply microwave for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Eggs: You may substitute the eggs with unsweetened applesauce. Replace each egg with 1/4 cup of unsweetened applesauce. You may also replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats, though the amount needed may vary.

OPTIONAL ADD-INS

Feel free to stir some add-ins into your waffle batter for some added texture and taste! I added in some mini chocolate chips and finely chopped pecans for an extra treat!

RECIPE NOTES

• I use this nutribullet blender to blend the ingredients into a smooth batter.
• Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
• These waffles are perfect waffles for babies because of their soft texture. If you prefer a slightly crispier waffle, I would suggest cooking them for a few minutes longer, or toasting the waffles when reheating.
• You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed!

Here are some other waffle recipes that you may like!

• Stuffed Croffles (Croissant Waffles)
• Cinnamon Apple Waffles
• Pizza Waffles