Easy weekend mornings or pull-from-the-freezer weekday ready gluten free vegan waffles? Yes please! Banana-Pecan Oat Waffles recipe is whipped up in the blender or food processor so they come together fast and easy. Oatmeal waffles anyone? Hooray! vegan + gluten free
I love waffles.
Savory, or sweet… gimme waffles and I’m a happy girl.
But I’ve tempered my love affair in the past because I didn’t want all the white flour for breakfast. I’d rather save that for cake. Then I started playing with oat flour (because gluten free waffles!). Shortly after that, I learned how to make oat flour using a blender, then in a food processor. Either can be used!
When I discovered I could make waffles with oat flour I flipped out! Pancakes are next.
How to Make Oatmeal Waffles
Banana-pecan oat waffles are like eating a bowl of oatmeal in waffle form; oatmeal waffles anyone? This gluten free vegan waffle recipe is so easy to make, even if you’re still half asleep. Use a blender or food processor to whip these oat waffles up in no time!
- First, to the bowl of a food processor or pitcher of a blender, add the oats, pecans, milk, banana, cinnamon, and salt.
- Next, blend until the ingredients are smooth and completely incorporated. The batter will be thick.
- Last, bake in a waffle iron.
Lightly crisp on the outside, fluffy on the inside with all those nooks to fill with warm maple syrup and your favorite toppings. Add extra bananas on top for banana oatmeal waffles or fresh berries when in season!
A Few Oatmeal Waffle Recipe Notes
- Blender or food processor – either will work for this oatmeal waffle recipe. The food processor leaves the batter chunkier than the blender, but the results after baking are delicious! I’ve included details on how to process the ingredients using either machine in the recipe.
- For gluten free oat waffles, use gluten free certified oats. I like Bob’s Red Mill.
- Banana-pecan oat waffles are freezer friendly. Simply cool the waffles completely, stack one on top of the other, slide into a storage container then freeze for up to two weeks. They can be toasted from freezer to toaster (I use a toaster oven).
- If local berries are not in season, opt to top oat waffles with jam or extra bananas for banana waffles. My favorite jams for these are strawberry and raspberry.
- This oatmeal waffle recipe is versatile: I’ve used walnuts in place of the pecans, tossed in a handful of mini chocolate chips or frozen blueberries (after blending) all with good results.
- Some waffle irons require oil before baking. The one I use (and loooove) does not – it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they’re done baking. If anything, give the owners manual a once over to see the particular needs of your iron. Food 52 has a discussion on the topic. And note, there is no oil added to this recipe.
More Healthy Waffle Recipes to Love
- Overnight Sourdough Spelt Waffles – from Occasionally Eggs
- Chocolate Buttermilk Belgian Waffles – from Kitchen Confidant
- Flourless Vegan Banana Bread Waffles – from Making Thyme for Health
- Savory Waffles with Roasted Broccoli and Cauliflower – from Floating Kitchen
Banana-Pecan Oat Waffles
Easy weekend mornings or pull-from-the-freezer weekday ready? Yes please! Banana-Pecan Oat Waffles are whipped up in the blender or food processor so they come together fast. Hooray! vegan + gluten free *Be sure to read additional notes above (in the blog post) for more information.
Total Time30 mins
Servings: 8 Waffles
Calories: 290kcal
Ingredients
- 1 1/2 C (175g) Old Fashioned Thick Rolled Oats not quick - gluten free if needed
- 1 1/4 C (305g) Nut Milk - I use 1/2 diluted homemade cashew milk
- 3 tsp Apple Cider Vinegar
- 1/2 C (125g) Banana mashed (about 1 medium)
- 1/2 C (55g) Pecans whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 3/4 tsp Cinnamon ground
- 1 tsp Vanilla Extract
Serve With (optional):
- Fresh Berries, Butter, Jam, Pure Maple Syrup, Chocolate Drizzle, Chopped Pecans
Instructions
- Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 150F (66C) and place a sheet pan in the oven.
- A. For the Blender (I use VitaMix): To the blender container add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor: To the work bowl add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Whirl for 3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.
- Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 6-7 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
- Serve with your favorite toppings.
- To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.
Notes
Some waffle irons require oil before baking. The one I use (and loooove) does not - it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they're done baking. If concerned, give your owners manual a once over to see the particular needs of your iron. Note, there is no oil added to this recipe. For more information, Food 52 has a discussion on the topic.
Nutrition is provided as an estimate and courtesy. If this information is important to you, please verify it independently.
Calories: 290kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 337mg | Fiber: 6g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1.5mg | Calcium: 63mg | Iron: 2.3mg
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!
I just made these waffles this morning for the first time. My son loved them and I love how quick and easy the recipe is! I’ve made countless pancake and waffle recipes, vegan and not, but I’ve never made the batter in a blender before, the blender made this SO much quicker and easier than my usual methods, I am sold! I’m not a big fan of banana flavored stuff, but I found the banana to be subtle enough that I could enjoy these waffles as well. My son topped his with slivered almonds, mini chocolate chips and maple syrup. I slathered mine with homemade coconut cashew butter, delicious! And we have plenty leftover for school day breakfasts. Thank you, great recipe!
Hi Jen! Thank you so much for coming back and leaving a note…. I loooved reading it! Aren’t they so fabulous? The banana is mostly for binding so I’m glad to hear you enjoyed the recipe! Indeed, the flavor is subtle. Those toppings your son added sound so good… I love the mini chocolate chips. Hooray for school day breakfast leftovers!
So delicious!! Easy to bring together. Not only vegan and gluten free, but could you say these are sugar free as well? Did you use a different waffle iron in the pics from the one you recommend., e.g. round vs. square?
Hi Patty! So happy to read your note! These are made with the recommended waffle iron. They’re round because I don’t completely fill the square area. That iron is fabulous!
Thank you for this recipe. It will now be my go-to recipe for waffles. I wanted a waffle that would make me feel full after eating one or two. These are them. I do not blend the pecans much. I leave them in bits for the crunchiness. Then I top it with a cinnamon apple pineapple compote and it is complete. No syrup needed. So healthy, vegan and yummy. Thank you.
Hi Edie! Thank you for coming back and leaving a note! Hooray for a filling waffle! Thank you too for sharing your adaptations… love those crunchy pecans too ;D !
These waffles are amazing. I toasted the pecans and used 1 tsp. cinnamon. My favorite go to waffle recipe.
Oooh! I love hearing this and yes to the extra cinnamon! Thank you for your note, Marilyn!
Aloha what waffle machine do you have/use? Do you have any great egg n dairy free pancake recipes please?
Hi Michelle! I use this waffle maker . At this time I do not have any egg and dairy free pancakes on the blog. Looks like I need to get started on a recipe!
OMG. These were amazing. My husband (who rarely comments on a recipe) declared this one a keeper. I got 5 waffles with my Cuisinart waffle iron so I’ll have some to freeze. Thanks for such a great way to eat oats.
So happy to read your note, Marilyn… and hooray for leftover waffles!
This looks amazing!
I will definitly try them out!
Nice to discover your blog!
Thank you for stopping by Annelies!