This week’s recipe is a quick one, but a good one! Much as I love spending a lot of time in the kitchen playing with different ingredients and coming up with new concoctions, sometimes it’s the simplest recipes that do the trick. You can whip up these vegan oatmeal waffles using only three ingredients!
These three-ingredient oatmeal waffles are chewy, satisfying, and delicious. They’re the ultimate vegan, gluten-free waffles without all the rubbish thrown in. Made simply from oats, bananas, and plant-based milk (plus any extras you wish to add), they’re a great option for gluten-free breakfasts or just as a snack.
If you’re new to a plant-based diet, a great tip is to add your favourite protein powder to these oatmeal waffles to make them extra-filling! (I’m a big fan of Omega Nutrition’s Pumpkin Protein Powder–not sponsored at all, I just find it has a really subtle taste and I digest it easily.)
One note: as these vegan waffles are made with oats, bananas, and plant milk, they don’t have the same light and airy consistency of traditional waffles. They’re hearty and delicious, but do be aware that they’re a little heavier than waffles you’d eat in a restaurant because they’re full of such good ingredients!
Also, this recipe calls for a waffle iron. Don’t have a waffle iron? No problem. This batter works as waffles or pancakes, so feel free to pour it into a frying pan and make some thick vegan pancakes instead.
3-Ingredient Vegan Oatmeal 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)
- 1½ cups your favourite plant-based milk
- (Coconut oil to grease waffle iron)
- Optional add-ins
- ½ tsp baking soda (not essential but it will give you fluffier waffles)
- 1 tbsp maple syrup (for sweetness)
- ½ tsp vanilla essence
- 1 scoop vegan protein powder
- To serve (all optional)
- Whipped coconut cream
- Maple syrup
- Fruit (sliced banana, fresh berries etc.)
- Nuts (pecans and hazelnuts work really well)
- Powdered cinnamon
- Blend the oats in a high power blender for 30 seconds or until a fine flour forms. Stir briefly to loosen them up (and to make sure they aren't tightly packed in the bottom of the blender!).
- Add in banana and milk (and any other optional add-ins you like) and blend for another 30 seconds on high, until the mixture is smooth and lump-free.
- Set the mixture aside for ten minutes to allow it to thicken.
- Switch your waffle iron on and allow it to reach cooking temperature.
- Using kitchen towel or an oil spray, thoroughly coat all cooking surfaces of the iron with your chosen oil to help avoid sticking.
- Spoon mixture evenly into the waffle iron (the amount you'll use depends on the size of your machine - I use about ¾ cup in my eight-inch iron), ensuring it spreads across the bottom surface but being careful not to overfill it. Close the lid and leave to cook for seven to eight minutes (or until the steam coming out reduces).
- (Note: this recipe will make about 2½ waffles in an eight-inch iron. If yours is larger or smaller adjust the amount of batter you use accordingly.)
- Open the iron SLOWLY, and leave the waffle in place for 30-60 seconds (this will help avoid sticking) before gently removing it with a flat knife. (If your waffle is still sticking to the iron, see my tips above!)
- Repeat the process for remaining waffles, and store the first on a plate in a warm oven until ready to eat.
- Top the oatmeal waffles with maple syrup, coconut cream, bananas, berries, nuts and/or cinnamon. Enjoy!
Craving some more delectable vegan breakfast recipes? Try making this veggie-packed fluffy and light chickpea omelet. The recipe is super easy to whip up. Plus, the best part about this vegan omelet recipe is that you can customize it with your favorite fillings. Add onion, green peppers, or even vegan cheese!
Or, try this hearty truffled vegan mushrooms on toast for the perfect brunch. The gourmet truffle cream laced with caramelized onions with grilled mushrooms on toast alongside a fresh spring salad is sure to keep you full and energized throughout the course of your day.
This recipe was republished with permission from Vancouver With Love.