These chocolate chip banana oat waffles are taking the breakfast game by storm. Crispy on the outside and fluffy on the inside.
We know you'll be dreaming about them for years to come.
It seems like a lot of our recipes are inspired by the "junk" foods we ate growing up, but we are creatures of habit!
We used to love eating Eggo waffles for two reasons: one, they taste delicious, and two, they're so convenient to make. How easy is it to wake up, grab your food, and eat it as soon as it warms in the toaster? But, with ingredients like "palm oil and modified milk ingredients," those little golden discs are just a no-go for us!
On the other hand, banana oat waffles offer you all of the delicious aspects of Eggo waffles with a lot more positive health benefits. These are our own version of cheap, convenient waffles with whole foods you can actually pronounce.
These are so easy to make ahead to store in the freezer. Your very own homemade Eggo waffles (just better). These banana oat waffles are perfectly crispy on the outside, but warm and fluffy on the inside. Everything you would want in the morning.
🍲 Key ingredients
- Bananas: with one medium banana providing around 10% of your daily fiber needs, we think it's a good idea to eat them whenever possible. Bananas with lots of brown spots are the perfect ripeness to use in this recipe because they add a hint of sweetness and help bind everything together.
- Rolled oats: we make our own oat flour by blending up rolled oats in our Vitamix until soft and fluffy. But if you don't have a high-speed blender, you can also purchase oat flour already ground up. They add a toasty, but almost sweet note to the waffles too. Plus, did you know oats are rich in nutrients like zinc and magnesium? Both are important for overall muscle health. So, if you eat banana oat waffles, you could end up like Mike Tyson these days!
- Soy milk: since we thought this recipe could use some more creamy sweetness, we opted for soy. It just so happens a cup of soy milk has almost half the calories of cow's milk, yet only 1 less gram of protein. What an awesome reason to try plant-based milk for a month and see how it works for you.
- Cinnamon: what are waffles without a little sprinkle of cinnamon? Not much fun, we'll tell ya that much. When it comes to this spice, we don't mess around. We always opt for Ceylon cinnamon since the quality is significantly higher compared to other varieties. Also, did you know cinnamon sticks are actually called quills? Now you do. That's your fun fact of the day.
To begin, you'll start stewing some frozen blueberries in a saucepan to make the syrup. When the berries have come to a boil, turn the heat down and add in your water, maple syrup and flour or cornstarch.
Keep your syrup on a low simmer for another 10 minutes, then transfer everything to a blender and combine until smooth. Pour into a container and keep in the fridge until the waffles are done.
For the waffles, grind up the rolled oats (if you aren't using oat flour) in your blender. Then, mix the rest of the dry ingredients in with the oat flour. Empty the dry mixture from your blender in order to have the liquids go in the bottom.
Once the bananas, vanilla, and soy milk are in your blender, add the dry ingredients back in and blend until everything is nice and smooth. You should have a decently thick batter at this point, but still pourable. We decided to fold in chocolate chips on this batch, but they are totally optional.
Let the batter sit while you heat up your waffle iron. If you can control the heat settings, it should be on medium. Then, pour the batter evenly across your iron and cook each waffle for about 3-5 minutes until they're golden brown and crispy.
Serve the waffles with vegan butter, nut butter, blueberry syrup, banana slices, or other fruit!
You can keep the waffles in the fridge for 1-2 days, but we recommend you freeze them to have on hand. These will last for 3 months in the freezer in an airtight container. To reheat, just pop your waffle in a toaster or toaster oven to crisp it up again.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use water instead of plant milk
- Buy a cheaper vanilla extract or use an artificial one
- Don't add in the chocolate chips
- Look for a cheap maple syrup
🍴 Tasting notes
Banana oat waffles will quickly become one of your new favorite breakfasts. They're:
- Crispy on the outside
- Fluffy on the inside
- Naturally sweet
If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Chocolate Chip Banana Oat Waffles
- Small sauce pan
- High-speed blender
- Large mixing bowl
- Waffle iron
Dry Ingredients (Waffles)
- 4 cups rolled oats ($0.57)
- 2 tsp cinnamon ($0.08)
- 1 tbsp baking powder ($0.06)
- A pinch of sea salt ($0.01)
Wet Ingredients (Waffles)
- 2 medium bananas ($0.30)
- 2 ½ cups soy milk ($0.70)
- 2 tsp vanilla extract ($0.41)
- ⅓ cup vegan chocolate chips ($0.45)
Blueberry syrup optional
- 2 cups blueberries ($0.68)
- 2 tbsp maple syrup ($0.30)
- 2 tbsp water ($0.00)
- tsp AP flour ($0.01)
- To begin, bring frozen blueberries to a low boil in a small covered saucepan.
- Then, add in maple syrup, water, and flour, and turn the heat down to low-medium. Cook for another 10 minutes.
- In the meantime, grind up the rolled oats (if you aren't using oat flour) in your blender. Then, add the baking powder, cinnamon, and salt in with the oat flour and pulse to combine. Empty the dry mixture into a bowl from your blender, then set aside.
- Add all wet ingredients for the waffles into the bottom of your blender, then add the dry ingredients over top. Blend until you achieve a smooth batter consistency. It should be thick, but still pourable.
- Fold in chocolate chips at this point if you are using them. Set the batter aside while you preheat your waffle iron on medium.
- Once heated, lightly oil the waffle iron with coconut oil or vegan butter (unless you have a non-stick one). Ladle batter evenly onto waffle iron, adjusting as needed for different sized irons. Cook for 4-5 minutes until slightly crispy and golden brown.
- You can keep the cooked waffles warm by storing them on a wire rack in your oven set to 200°F. Just don't stack the waffles once they are cooked to prevent them from turning soggy.
- While the waffles are cooking, blend the blueberry mixture together until you achieve a smooth, syrup consistency. Keep it in the fridge until you are ready to serve.
- Serve waffles with vegan butter, nut butter, blueberry syrup, banana slices, or any other fruit you love!
- Prep a batch or two ahead of time to have on-hand for quick breakfasts.
♻️ Similar recipes
For more tasty dish ideas, check out our:
- Blueberry pie oatmeal for a hearty breakfast that tastes like you're eating dessert.
- Vegan buttermilk pancakes for light, fluffy, and irresistible saucers of dough.
- Easy French toast if you want a veganized version of one of the most popular breakfast foods.
- Baked berry oatmeal for a nutritious and quick breakfast you can make ahead of time.
If you are using oat flour in place of the rolled oats, use about 3 ½ cups instead.
Yes, our nutritional information does include the blueberry syrup and chocolate chips.
If you want to substitute the oat flour for another kind, all-purpose or GF all-purpose should work too. Although, we haven't tested other flours in this specific recipe.
The best method of reheating your waffles is by toasting them until they crisp up again. Alternatively, you can microwave them, but they will not turn as crispy.