4-Ingredient Banana Oat Waffles
on Sep 30, 2019, Updated Nov 02, 2026
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Next time you’re craving waffles, just throw 4 simple and wholesome ingredients – bananas, oats, eggs, and baking powder – into a blender. Pour into your waffle maker, and you’ll have fluffy banana oat waffles on the table in just 10 minutes!
Just 4 healthy ingredients
I first started making these very easy 4-ingredient banana oat waffles when my son was really young. He’s always been on the fussy side when it comes to food, so I loved that I was getting 3 wholesome ingredients into him – and he saw it as a treat!
It’s hard to know what to talk about first, because there are so many things I think you’ll love about these waffles! I suppose what I like the most is that the easy oat waffle batter takes just a few minutes to blend in a high speed blender or food processor. Just throw in 3 eggs, 2 to 3 bananas – depending on how big they are – one and a half cups of rolled oats, and a teaspoon of baking powder to help make the waffles light and fluffy. Pour the batter into your waffle maker, and cook for about 5 minutes until golden and fluffy.
You don’t need to add any sugar to these – the bananas sweeten them naturally. You don’t need flour, milk, butter or extra flavorings, either. But they still bake into tasty, fluffy waffles, that I think taste a bit like banana bread! These freeze very well, too. Simply pop into the toaster on a low setting to reheat.
If you don’t own a waffle maker, I would actually consider buying one just so you can try making these!
📌Recipe snapshot
- Prep: 5 minutes
- Cook: 5 minutes
- Serves: 2 (or scale up the ingredients to make more)
- Key ingredients: eggs, overripe bananas, rolled oats, baking powder
- Why you’ll love them: 4-ingredient, 10-minute recipe; super easy blender batter; taste like cake; freeze well
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
To make enough of these breakfast waffles for 2 generous portions, you will need:
- 1.5 cups of sliced bananas: This is usually 2 to 3 bananas, depending on the size. I prefer to use overripe bananas (brown and speckled!) for the best flavor, but the recipe will work with any bananas.
- 1.5 cups of rolled oats: I like to use traditional rolled oats (old-fashioned oats) because I find they result in the best texture. If you only have quick-cooking oats, however, those will work, too!
- 3 eggs: Large
- Baking powder: Just a teaspoon to help make your waffles fluffy and light!
How to make banana oat waffles
Change your waffle making life for ever with these 3 easy steps:
Step 1 (photo 1): Throw all of the ingredients into a blender or food processor.
Step 2 (Photo 2) Blend for just long enough until the ingredients are blended into a batter (about 20 to 30 seconds).
Step 3 (Photos 3-4) Spray the waffle plates lightly with oil. Then pre-heat it. Pour the batter in evenly and cook for 4 to 6 minutes. Check after 4 minutes. If the waffles come away from the waffle grills easily – they’re done!
Helen’s Top Tips
- An easy way to remember this healthy banana waffles recipe is: 1 egg for every half a cup of sliced bananas and half a cup of oats. This way you can easily adapt the recipe for the number of people!
- If you’re scaling the recipe up to feed more than 2 people, you’ll find the ingredients won’t fit in a high speed blender. No problem. Either blend twice, or use a larger food processor instead.
- Don’t have a waffle maker? Don’t want to buy one? Make pancakes instead! Just drop spoonfuls of the batter into a hot oiled pan for delicious banana bread style fluffy pancakes!
Serving ideas
I usually keep my banana waffle toppings pretty simple. Here are a few of my favorites:
- almond butter, fruit (such as apples, blueberries or raspberries) and honey or maple syrup
- yogurt, granola and any kind of fruit you like
- a scoop of nice cream and a drizzle of melted dark chocolate
Or why not set up a ‘waffle buffet’ on your breakfast table? Set out little bowls of goodies and let everyone choose their own toppings.
These are just ideas. Of course, everyone has their own idea of what the best toppings for waffles are!
Recipe FAQs
If you’d like to make these banana waffles for a crowd (either a mini crowd or a big one!), you can make them up to a couple of days ahead. Simply let them cool, then wrap them and store in the fridge. When you want to reheat them, just toast them on a low setting. You can always toast them again if they aren’t warmed through enough. If you’d prefer to reheat them in the oven, heat for 5 to 10 minutes at 180C/350F.
Yes! Wrap tightly (I like to wrap 2 or 3 of the little triangles together in mini portions) then freeze. You can toast from frozen to reheat. As mentioned above, I’d suggest toasting them on the lowest setting, then toasting them again until they are probably heated through. This way you won’t burn them.
Yes, you can. The baking powder helps make the waffles a little lighter and fluffier, but you can leave it out if you don’t have any. The eggs also help give the waffles structure and lift, so they’ll still work without it, although they may be slightly denser.
A few more ripe banana recipes
Healthier desserts
5-minute Healthy Chocolate Banana Ice Cream (Nice Cream!)
All recipes
Greek Yogurt Banana Muffins
Breakfast
Fluffy Caramelized Banana Pancakes
4-Ingredient Banana Oat Waffles
Ingredients
- 3 large eggs
- 1½ cups sliced bananas, 2 to 3 bananas (depending on size)
- 1½ cups rolled oats
- 1 teaspoon baking powder, heaped
Instructions
- Heat up your waffle maker.
- Meanwhile, put all the waffle ingredients in a high speed blender or food processor (if using high speed blender put the oats in last).3 large eggs, 1½ cups sliced bananas, 1½ cups rolled oats, 1 teaspoon baking powder
- Blend/Pulse until all the oats have blended in and you have a smooth pourable batter.
- Spray the waffle plates lightly with oil, then pour half of the mixture evenly onto them.
- Close the waffle maker and cook for 4 to 6 minutes until the waffles come away from the plates without sticking (I usually cook for 5 minutes). Keep warm in the oven on a low heat while you make the second waffle.
- Serve immediately with toppings of your choice.
Hi is the Nutrition facts for 1 waffle? What size?
Hello Cynthia! Great question! The calories are for 1 whole waffle, which is quite large in my waffle maker. Sometimes I cut mine into 4 quarters as pictured, and I find that I’m often quite full after 2 of those segments, especially if I’ve added lots of yummy toppings! The nutrition info is a bit tricky for these as there are quite a lot of variables i.e. size of waffle maker and toppings chosen. Also the ingredients contain lots of energy but are very healthy at the same time. I hope that helps and I hope you do try the recipe and enjoy it. Best wishes, Helen
I don’t have a waffle maker so made them in a frying pan. Scrumptious. But I think my batter was too thick and have a question about quantities.
I’ve a measure with both UK and US cups but thought I’d weigh too, to check. 135g porridge oats (are they the samenear enough the same as rolled oats?) was a lot less than 1.5 cups. I seem to remember less than 1.5 UK cups as well. So I went by weight and weighed the bananas as well.
It made such a thick batter it didn’t spread and I had to try to spread it in the pan. Such a thick batter even that was difficult so I think still a fair bit thicker than the individual parts of a waffle.
I thought I’d seen a video of you making the waffles but can’t find it now. But whatever I saw, although the mixture was quite thick, it wasn’t as stiff as mine.
Should I try less oats next time? Add a bit of milk?
Or might it have been to do with my eggs? They were large, but well past use-by date. (Embarrassed! Hope I haven’t horrified you. Smelled fine and haven’t made me ill.) So didn’t run out of the shells as easily as usual. Maybe they’d dried out a bit and I just needed to add a bit of water. (Do eggs dry out?)
BTW – they were scrumptious. I had them for breakfast with yoghurt and the remaining half banana. Then for late lunch with smoked ham.
Hi Clare! Well, first of all I’m glad they tasted good! I wouldn’t have wanted you to waste the ingredients in all the confusion!
The US to metric conversion is automatic, although I mostly weigh my ingredients in grams to check and amend accordingly. This recipe definitely calls for rolled oats (the chunkier kind) and not the finer porridge oats. It’s hard to say exactly why your batter was thicker than mine (you’re right there’s a video in the post!) but next time I’d say just add some milk (any kind you like) until it’s a pourable consistency, but not too runny. There may be a little bit of trial and error needed here, but hopefully once you’ve got it you’ve got it.
I’ll check my recipe again and see if there’s anything else obvious to mention. I don’t think it was anything to do with the eggs. Anyway, I hope you’ll give these another go and… better luck next time! Thanks so much for your questions, Clare – I really appreciate it. Great to hear from you, as always! 😉
These were great! My kids didn’t even know they were healthy! I did have to cook them longer on my waffle maker to make the crispy! Thanks!
Hi, and thank you so much for letting me know how you got on with this recipe! That’s why I like them too. They taste like cake – but no naughties in there! Good point that you need to cook longer if you want crispy waffles. I’ll add a note to the recipe!