Easy weekend mornings or pull-from-the-freezer weekday ready oatmeal waffles are lightly crispy on the outside, and tender on the inside. Banana-Pecan Oat Waffles are whipped up in the blender, and baked in a waffle iron. They come together fast and easy. Oatmeal waffles anyone? Hooray!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Fab and Fun. Thank you for this great idea and recipe!!” ~ Bern
Waffle Love
Savory, or sweet… gimme waffles and I’m a happy girl. But Banana Waffles? Over the top… and they’re made with whole grain oats, so it’s win-win-win!
But I’ve tempered my love affair in the past because I didn’t want all the white flour for breakfast. Then I started playing with oat flour… Shortly after that, I learned how to make oat flour using a high speed blender (affiliate link), then in a food processor. Either can be used or this recipe!
When I discovered I could make waffles with oat flour. Total breakfast game changer!
At a Glance: 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 (optional) and 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!
Traci’s Tips
- Gluten Free? For gluten free oat waffles, use gluten free certified oats. I use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats.
- Some waffle irons require oil before baking. The waffle iron I use (and love) does not – it has a nonstick 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 thoroughly and no peeking before they’re done baking. If anything, give the owner’s manual a once over to see the particular needs of your iron. Note, there is no oil added to this recipe.
Blender Banana-Pecan Oat Waffles
Ingredients
- 1 1/2 cup (175g) Old Fashioned Rolled Oats, not quick – gluten free if needed, I use Bob's Red Mill*
- 1 1/4 cup (305g) Plant Milk, – I use 1/2 diluted homemade cashew milk
- 3 teaspoon Apple Cider Vinegar
- 1/2 cup (125g) Banana, mashed (about 1 medium)
- 1/2 cup (55g) Pecans , whole
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt
- 3/4 teaspoon Cinnamon, ground
- 1 teaspoon 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. Blueberry compote, pumpkin butter or stewed apples are quite nice.
- To Store: Cool completely, then store at room temperature in foil or in an air tight container for up to three days. 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). To Reheat: 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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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!
I love these waffles!!!! I make a double batch regularly and freeze them so that I can have them anytime. I replace half the milk with French vanilla creamer to make them a little sweeter. I also replace a little of the oats with quinoa just to add a little more protein.
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!
I’m SO with you, Emily… I love pecans and how they lend a sweet/nutty flavor to these easy waffles!
This looks amazing!
I will definitly try them out!
Nice to discover your blog!
Thank you for stopping by Annelies!
I had a banana waiting to be used! Just made these, I got a hoot & a holler from the other room after they were delivered! Delicious! Will definitely make these again, thank you.
Love it, Nicola! Thank you for your note! lol :D
I came home from work ravenous today and mixed these up. So easy to mix together in the food processor and I fried them like pancakes for an even quicker version. So delicious and nutritious! Thanks for the inspiration
I loved reading your note Hannah! Thank you for sharing your pancake tip with us! I can’t wait to give it a go!