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3 Ingredient Oatmeal Waffles on a plate decorated with strawberries and coconut whipped cream.
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4.89 from 114 votes

3 Ingredient Oatmeal Waffles (vegan, gluten-free)

These 3 ingredient oatmeal waffles are hearty and delicious. Using only oats, bananas and plant-based milk, they're easy to make and so satisfying!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 2 people (makes 4 smallish waffles)
Calories: 481kcal
Author: Elizabeth Emery

Equipment

  • Blender
  • Waffle iron

Ingredients

  • 2 cups rolled oats - use gluten free if needed (160g)
  • 2 medium bananas (about 1 tightly packed cup in total)
  • 1 cup your favourite plant-based milk (240ml) (see recipe note below)
  • (Coconut oil to grease waffle iron)

Optional

  • ½ teaspoon baking powder (if you want fluffier, crispier waffles!)
  • 1 scoop vegan protein powder (to make waffles extra filling)

To serve (all optional)

Instructions

  • Blend oats on high power for 30 seconds until a fine flour forms. Stir briefly to loosen (and to make sure they aren't tightly packed in base of blender - important!).
  • Add in banana and milk (and any other optional add-ins) and blend for 30 seconds on high, until mixture is smooth and lump-free.
  • Switch waffle iron on and allow to reach cooking temperature.
  • Using kitchen towel, thoroughly coat all cooking surfaces of waffle iron with coconut oil to avoid sticking.
  • Spoon about ½ cup batter evenly into centre of waffle iron, being careful not to overfill. (Amount used depends on size of machine: I use ½ cup in my 8-inch iron, which gives me smallish waffles that don't reach all the way to the edge, making them much easier to remove. I strongly recommend making smaller waffles with this recipe - see note below.)
  • Close lid and cook for 6-7 minutes (or until steam coming out reduces).
  • Open iron SLOWLY, and leave waffle in place for 30 seconds (this will help avoid sticking) before gently removing with a flat knife. (If waffle is still sticking to iron, see my tips!)
  • Repeat process for remaining batter - greasing iron between each waffle with coconut oil - and store waffles on a plate in a warm oven until ready to eat.
  • Serve with any of the following: maple syrup, coconut cream, bananas, berries, and cinnamon. Enjoy!

Notes

Expert Tips
Make them high protein. Want to make this vegan waffle recipe extra filling? Add a scoop of protein powder. (I'm a big fan of Omega Nutrition's Pumpkin Protein Powder - not sponsored at all, I just find it has a really subtle taste and I digest it easily.)
Add chocolate chips or blueberries! These add a delicious flavour boost and make the waffles taste like dessert.
To avoid sticking - I strongly recommend making your waffles slightly smaller than the size of your waffle iron. They're much easier to remove this way. If you overfill your waffle iron you can end up with thick waffles that don't cook all the way through, which makes them stick.
 
Storage
Any uneaten oatmeal waffles can be stored in a sealed container in the fridge for up to three days.
They can also be frozen in a sealed bag for up to one month. To reheat, cover the waffles in tin foil and cook in the oven on 400°F/205°C until heated through.

Nutrition

Calories: 481kcal | Carbohydrates: 90g | Protein: 16.1g | Fat: 7.9g | Saturated Fat: 1.3g | Sodium: 69mg | Potassium: 863mg | Fiber: 12.1g | Sugar: 20.1g | Calcium: 79mg | Iron: 5mg