These oatmeal waffles are so light and fluffy, you won’t believe they are healthy! No flour and no eggs needed, these waffles need just 3 banana blueberry waffles! These oatmeal waffles are so light and fluffy, you won’t believe it a healthy!
3 ingredients and made with No flour, no eggs, and no refined sugar! Oatmeal Waffles When it comes to healthy breakfasts using oats, my favorite recipes to make are oatmeal pancakes, oatmeal muffins, and these healthy oatmeal waffles. If there is one key ingredient that keeps me satisfied and energized, it would be oats. If I eat breakfast or a snack that contains oats, it is more than likely to keep me going all throughout my morning until lunch. I think it’s the combination of fiber, slow-releasing carbs, and the added protein that makes is so well rounded. I’ve been meaning to share a healthy waffle recipe for quite some time. They’ve been my go-to breakfast over the last few weeks, and I always have a week’s worth of them in my freezer!
There is a misconception that waffles are a fancy and time consuming breakfast to make, but honestly, these took less than 10 minutes all up, and you can prep multiple servings at a time. No eggs, no flour, and no sugar are needed, but you’d never tell. In terms of texture, they are light and fluffy, with perfectly crisp edges. They are very pleasantly sweet, and the perfect vehicle for a plethora of toppings, like fresh fruit, healthy Nutella, or even a dash of whipped cream. I had some friends over for brunch the other day and made a waffle platter with a bunch of toppings and NO ONE believed me when I said they were healthy and flourless- They thought these were from a freezer package! How do you make healthy oatmeal waffles? Either rolled oats or quick oats.
Be sure to use gluten free oats, if needed. Adds moisture and sweetness, without the need for butter, oil, or sugar. I used unsweetened almond milk, but any plant based milk can be used. The Instructions In a high speed blender or food processor, add your oatmeal and blend until a flour-like texture remains.
Gently shake the blender to loosen it up. Next, add the banana and milk of choice and continue to blend until a smooth batter remains. Pour the batter into a mixing bowl and let sit for 10 minutes, to thicken. Next, grease a waffle iron and let it heat up. 4 cup portions of the batter onto it and cook the waffles, until crispy around the edges. Remove the waffle from the iron and place it on a plate. Continue the process until all the batter has been used.
Enjoy immediately or allow to cool completely, before storing away. This ensures there are no bits of oat flour around the blades. These waffles are not overly sweet and rely on the sweetness of the banana. If you’d prefer sweeter waffles, add 1-2 tablespoons of granulated sweetener to the batter.
Alternatively, just do what I do and serve them with some sugar free maple syrup. If you’d like savory waffles, replace the banana with mashed pumpkin or sweet potato. Be sure to grease your waffle iron very well, to avoid the batter sticking to it. To freeze: Place waffles in a ziplock bag and store them in the freezer for up to 6 months.