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Overhead image of 3 Ingredient Oatmeal Waffles. A stack of waffles is on a grey plate on a light pink background. The waffles are decorated with strawberries and coconut whipped cream, and are surrounded by a silver spoon with cream on it, scattered oats and a linen napkin.
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4.75 from 48 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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 2 people (makes 4 medium waffles)


  • 2 cups gluten-free rolled oats (use regular if gluten isn't an issue for you)
  • 2 medium bananas (about 1 tightly packed cup in total)
  • 1 cup your favourite plant-based milk (see recipe note below)
  • (Coconut oil to grease waffle iron)


  • ½ teaspoon baking powder (if you want fluffier, crispi½er waffles!)
  • 1 scoop vegan protein powder (to make waffles extra filling)

To serve (all optional)

  • Coconut whipped cream – see link to DIY recipe below
  • Maple syrup
  • Fruit
  • Powdered cinnamon


  • Blend oats in a high power blender 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.
  • Set mixture aside for 5 minutes to thicken slightly.
  • Switch waffle iron on and allow to reach cooking temperature.
  • Using kitchen towel, thoroughly coat all cooking surfaces of iron with coconut oil to avoid sticking.
  • Spoon batter evenly into 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 small/medium 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 7-8 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 above!)
  • Repeat process for remaining batter - greasing iron between each waffle with coconut oil - and store waffles on a plate in warm oven until ready to eat.
  • Serve with maple syrup, coconut cream, bananas, berries, nuts and/or cinnamon. Enjoy!


WAFFLE SIZE - Due to this recipe containing no fillers or binders, the waffles can be slightly more prone to sticking to the waffle maker. To avoid this, I strongly recommend erring on the side of caution and making your waffles slightly smaller than your waffle maker. You'll find they're much easier to remove this way. If you overfill your waffle maker you can end up with thick waffles that don't cook all the way through, which makes them way more likely to stick.
 - For DIY coconut whipped cream, see my recipe here