Start your morning with these Gluten-Free Banana Oat Waffles — tender and fluffy inside, crisp on the outside, and bursting with whole grain oat flour, ripe banana, and warming cinnamon. They’re simple to make, dairy-free when using a plant milk, and ideal for meal prep: make a big batch, freeze extras, and enjoy a quick homemade breakfast any day of the week.
Years ago I tested oat flour waffles and gluten-free sweet potato waffles while cutting back on gluten, and both recipes produced a satisfyingly nutty, hearty waffle with a soft interior and a crisp exterior. This banana version builds on that base by adding mashed ripe banana for extra moisture and flavor — think banana bread in waffle form.
The ingredient list is short and pantry-friendly: oat flour, ripe bananas, eggs, a neutral or flavored oil, baking powder and soda, cinnamon, salt, and your preferred milk (I usually use unsweetened almond milk to keep it dairy-free). Whisk everything together in one bowl and cook in a preheated waffle iron for about 10 minutes total prep and cook time.
These waffles taste great with a drizzle of maple syrup, fresh banana slices, chopped nuts, or a generous spread of nut butter topped with cacao nibs. They also freeze beautifully, making them a smart choice for busy mornings.
Why you’ll love this recipe
- Crisp on the outside, soft and fluffy on the inside with prominent banana and cinnamon flavor.
- Made with 100% whole grain oat flour and naturally dairy-free when paired with plant milk.
- One-bowl recipe that comes together quickly with a few common ingredients.
- Freezer-friendly: make a batch and freeze waffles for up to three months for easy breakfasts.
Recipe ingredients
This banana oat waffle recipe uses a handful of simple ingredients; several can be swapped to suit dietary needs or what you have on hand.
- Oat flour — the texture and flavor rely on oat flour, so I don’t recommend swapping it for another flour without testing.
- Bananas — use ripe, spotty bananas for the best sweetness and banana flavor.
- Eggs — provide structure and lift.
- Oil — coconut oil adds flavor, but use any neutral oil you prefer.
- Milk — unsweetened almond milk keeps the waffles dairy-free; any milk (dairy or plant-based) will work.
- Ground cinnamon — adjust to taste or use warm spices you enjoy.
See the recipe section below for exact quantities and the full ingredient list.
How to make this recipe
The batter comes together quickly in one bowl, so you’ll need only a fork, whisk, or spatula and a waffle iron. Follow these main steps:
- Preheat your waffle iron according to the manufacturer’s instructions; set to a medium crispness for best results.
- Mash the bananas in a large bowl, then add melted oil (if using solid coconut oil, melt it first), eggs, and milk. Whisk to combine.
- Add oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until the batter is smooth with only a few small lumps of flour remaining.
- Grease the waffle iron and pour batter into the cavities (this recipe yields about four Belgian-sized waffles per batch depending on your iron). Cook until golden and crisp, then repeat with remaining batter.
Recipe FAQs
This recipe was tested specifically with oat flour. Other gluten-free flours behave differently and may not produce the same texture, so substitution is not recommended without recipe adjustments.
Try maple syrup, sliced banana, chopped nuts, nut butter with cacao nibs, or fresh fruit. The waffles also taste great savory-style alongside eggs or bacon.
Yes. Cool completely, then freeze in a single layer inside a zip-top bag for up to three months. Reheat in a toaster or oven until warmed and crisp.
Yes. Stir in up to 1/2 cup mini chocolate chips or about 1 cup fresh berries if desired.
Serving suggestions
These waffles are versatile. Serve them with sweet or savory sides:
- Top with nut butter, cacao nibs, and a light drizzle of maple syrup.
- Pair with eggs—poached or scrambled—or a bacon side for a hearty brunch.
- Enjoy with a fruit smoothie for a balanced breakfast.
Recipe notes
- Oat flour tip: You can buy oat flour or make your own by pulsing rolled oats in a blender until fine.
- This recipe hasn’t been tested with alternative flours, so results may vary if you substitute.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Re-toast to re-crisp before serving.
Gluten-Free Banana Oat Waffles — Recipe
Yield: about 8 Belgian-sized waffles
Prep time: 10 minutes · Cook time: 10 minutes · Total time: 30 minutes
Ingredients
- 1/3 cup coconut oil (or your preferred oil)
- 1 cup mashed banana (2 large or 3 medium)
- 2 large eggs
- 1 cup unsweetened almond milk (or other milk)
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Additional oil or cooking spray for the waffle iron
Instructions
- Preheat the waffle iron to medium crispness.
- If coconut oil is solid, melt and let cool slightly. Combine oil, mashed banana, eggs, and almond milk in a large bowl and whisk.
- Add oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until mostly smooth with a few small lumps.
- Grease the waffle iron, pour batter into the cavities, and cook according to the iron’s instructions until golden and crisp. Repeat with remaining batter.
- Serve warm with maple syrup and desired toppings.
Notes
- These waffles work well with mix-ins like mini chocolate chips or fresh berries.
- To freeze: cool completely, place in a single layer in a freezer bag, and toast from frozen when ready to eat.
Nutrition (per waffle, estimated)
Calories: 247 · Carbohydrates: 27 g · Protein: 8 g · Fat: 12 g · Fiber: 3 g
Did you try this recipe? If so, please leave a review and tag me on social media so I can see your waffles and share in your breakfast success.