Start your day right with these Gluten-Free Banana Oat Waffles. Soft and fluffy inside with a crisp exterior, they highlight whole grain oat flour, ripe banana, and warm cinnamon. This easy, dairy-free waffle recipe makes generous batches perfect for meal prep and freezing.
These waffles grew from my experiments with oat flour waffles and gluten-free sweet potato waffles when I started reducing gluten in my diet. Both earlier versions delivered a tender interior and a satisfyingly crisp edge, and adding banana to this batter gives the waffles a deep banana-bread flavor in waffle form. I like making a big batch, freezing extras, and pulling them out for quick breakfasts.
The batter uses just a handful of pantry ingredients plus unsweetened almond milk to keep the recipe dairy-free. Serve the waffles with maple syrup, sliced banana, nuts, or—my favorite—spread with nut butter and sprinkled with cacao nibs for a toast-like treat.
Why you’ll love this recipe
- Crisp on the outside, soft and tender inside, with strong banana and cinnamon notes.
- Made with 100% whole grain oat flour; naturally dairy-free and gluten-free when using certified oats.
- Simple one-bowl batter with minimal cleanup.
- Freezer friendly: make ahead and toast to reheat for quick breakfasts.
Recipe ingredients
This banana and oat waffle batter needs only a few ingredients, many of which you likely already have. Quantities are listed in the recipe card below.
- Oat flour. For best results use oat flour; substitutions will change texture and may require adjustments.
- Ripe bananas. Sweet, spotty bananas provide flavor and moisture.
- Eggs. They give structure and lift to the waffles.
- Oil. Coconut oil adds flavor, but any neutral oil works.
- Almond milk. Unsweetened almond milk keeps this dairy-free; any milk alternative can be used.
- Ground cinnamon. Adjust to taste, or swap for other warming spices if you prefer.
How to make this recipe
The batter comes together quickly in one bowl: mash banana, whisk in wet ingredients, then add dry ingredients and whisk until mostly smooth. A few small lumps are fine. Preheat your waffle iron and cook according to the manufacturer’s directions—medium crispness works well for a golden exterior with a tender center.
Pro tip: You can buy oat flour or make your own by pulsing oats in a high-speed blender until fine. Homemade oat flour works well for this recipe.
- Mash the banana in a large bowl until mostly smooth.
- Add the oil, eggs, and milk. Whisk until combined.
- Stir in oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until incorporated; a few small lumps are okay.
- Preheat and lightly grease the waffle iron. Pour batter into the iron and cook until waffles are golden and crisp to your liking. Repeat with remaining batter.
Recipe FAQs
This recipe was tested with oat flour, so swapping flours may affect texture and moisture. If you try another flour, expect to adjust liquid and leavening.
Try nut butter, cacao nibs, fresh fruit, chopped nuts, or a light drizzle of maple syrup for added sweetness and texture.
Yes. Freeze waffles in a single layer in a zip-top bag for up to 3 months. Toast or reheat in an oven or toaster until warmed through.
Yes — fold in up to 1/2 cup mini dark chocolate chips or about 1 cup fresh berries for variety.
Serving suggestions
These waffles are delicious on their own or paired with savory or sweet breakfast items. Suggestions:
- Top with nut butter and banana slices for a hearty breakfast.
- Serve alongside eggs or your favorite breakfast proteins.
- Enjoy with a fruit smoothie to boost fruit intake and round out the meal.
Recipe notes
- Pro tip: Use store-bought oat flour or blend rolled oats into a fine flour at home.
- Substituting other gluten-free flours is not recommended without adjusting liquid and leavening.
- Store leftovers in the refrigerator up to 3 days or freeze up to 3 months. Reheat in a toaster or oven.
- These waffles make a great canvas for both sweet and savory toppings—experiment to find your favorite combination.
More gluten-free breakfast recipes you’ll love
- Gluten-free buckwheat waffles
- Gluten-free banana oat muffins
- Gluten-free pumpkin spice waffles
- Oat flour pancakes
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social platforms to share your results.
Gluten-Free Banana Oat Waffles
8
belgian-sized waffles
Ingredients
- 1/3 cup coconut oil (substitute with your preferred oil)
- 1 cup mashed banana (about 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 and set to medium crispness.
- If coconut oil is solid, melt it briefly before measuring. Place oil in a large bowl.
- Add mashed banana, eggs, and almond milk to the oil and whisk to combine.
- Stir in oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until mostly smooth with only a few small lumps.
- Grease the waffle iron, pour batter into each cavity, and cook according to the manufacturer’s directions. Keep cooked waffles warm on a baking sheet while finishing the rest.
- Serve warm with maple syrup and desired toppings.
Notes
- You can buy oat flour or make it at home by grinding rolled oats until fine.
- This recipe has been developed for oat flour; other flours may require adjustments.
- Leftovers keep refrigerated for up to 3 days or frozen for up to 3 months. Reheat in a toaster or oven.
- Try the waffles like toast—spread with nut butter, top with fruit or cacao nibs, and drizzle with maple syrup.
Nutrition
Serving: 1 waffle • Calories: 247 kcal • Carbohydrates: 27 g • Protein: 8 g • Fat: 12 g • Saturated Fat: 7 g • Fiber: 3 g • Sugar: 4 g • Sodium: 319 mg • Potassium: 248 mg
Nutrition is estimated and provided as a guideline only.
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