Make-Ahead Breakfast: Whole Grain Banana Oatmeal Waffles | (Cooking for) Kiwi & Bean
If “waffle” makes you think of the boxed up frozen kind or the topped with fake whipped cream and syrupy strawberries kind, then read on. Waffles can be healthy! As in totally whole-grain, dairy-free and refined-sugar-free healthy. They can also be as easy and weekday-friendly as toast….if you whip the batter up the night before.
The love affair between me and waffles goes back a lot of years. My dad will tell you that in December of 1993, I famously forced him, my mom, brother and grandparents to drive halfway around the state of Arizona in search of a Mickey Mouse waffle iron. (Picture a waffle in the shape of a Mickey Mouse face, and you’ve got it.) We finally located one in the far corner of some now defunct American department store, and I have carried it with me for 21 years. These days it’s showing its age, and shedding whatever non-stick crap they used in 1993, but I do pull it out occasionally to make the Bean a special waffle treat.
I’ve since acquired a second waffle iron (because no kitchen could possibly be complete with just one waffle iron, obviously) that makes—get this—FOUR massive waffles at once. That’s right: 1, 2, 3, FOUR!! No more standing next to a steaming waffle iron making waffles one by one. This thing demolishes an entire bowl of batter in two rounds.
When people ask me if I’m going to have more kids, I show them my waffle iron: Bring. It. On.
But enough about my waffle iron collection.
If you thought waffles were just a weekend treat thing, think again. I like to make these whole-grain, dairy-free, sugar-free ones for “Waffle Wednesday” in my house. The Bean and I whip up the batter—keeping the dry and wet ingredients separate—on Tuesday evening, and then we just combine and bake on Wednesday morning. It’s almost as quick as making toast, and about 472 times more delicious and exciting.
The leftover waffles (if you have any) freeze beautifully and can be defrosted and re-crisped in a conventional toaster or toaster oven.
Whole Grain Banana Oatmeal Waffles
4.8 from 6 reviews
- Prep time: 15 mins
- Cook time: 10 mins
- Total time: 25 mins
- Yield: about 12 waffles (depending on the format of your waffle iron)
- 1 ½ cups whole spelt flour (see note below for substitutions)
- 3 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup mashed ripe banana (about 2-3 bananas)
- 2 eggs, lightly beaten
- 1 cup almond milk (see note below for substitutions)
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- In a large Ziploc bag or container with a tight-fitting lid, combine the flour, baking powder, cinnamon and salt.
- In a smaller Ziploc bag or container with a tight-fitting lid, combine the banana, eggs, almond milk and rolled oats.
- Stash the wet mixture in the fridge overnight, and leave the dry mixture on the counter or in your pantry.
- In the morning, combine the wet and dry ingredients in a large mixing bowl, whisking until blended. Stir in the vanilla extract and melted coconut oil.
- Pour batter onto a hot waffle iron and bake until crisp and golden brown.
- Serve waffles hot with a drizzle of maple syrup or a schmear of peanut butter. Yum!
- Let leftover waffles cool, then transfer them to a Ziploc bag and store them in the freezer. Reheat and re-crisp in the toaster.
Buttermilk or plain old cow’s milk can be used in place of the almond milk, if you prefer. I expect coconut milk might also be a delicious substitution, but I haven’t tried it (yet).
I love the flavour and nutritional profile of whole spelt, and use it in all my baking, but it can be substituted with whole wheat, white, or a mixture of both if that’s all you’ve got.
If you don’t have time to make the entire batter the night before, just combine the milk and rolled oats and let that mixture sit in the fridge for at least a half hour, or overnight if you can.
I am Sarah - lawyer, wife, mama, and semi-professional shower-singer. And this is the story of how I feed my hungry family.
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