I’ve been making these oatmeal chocolate chip waffles for years. I probably make them about once a month. It’s my go-to recipe when the bananas in my fruit bowl are starting to pop a lot of brown spots.
Even though I’ve been making them for years, I’ve somehow failed to share this recipe with you! I wasn’t in the habit of measuring any ingredients for these waffles so I literally didn’t have any recipe to share. Unless you want to follow instructions like ” melt a blob of coconut oil in the microwave” and “add enough oats and flour until a thick dough forms.”
So then I finally remembered to measure things out but I wasn’t happy with the first batch. Or the second. Or the third. They were good but I knew they could be better.
I ended up with a recipe I was quite proud of. But I still didn’t pull the trigger on posting this. Something still seemed missing but I couldn’t quite put my finger on it.
Then it happened this morning. I perfected the recipe! The ratio of ingredients was right. What it needed was some tweaking in the preparation. I used to just mix it all by hand but then I’d end up with chunks of banana and almond butter, which was less than ideal. So I blended everything in the blender. But those waffles were horrible. And not to mention it was hard to get all the batter out of the blender. What I did this time was blend the wet ingredients and then mix them by hand with the dry. The texture was perfect! They turned out so fluffy on the inside but crisp on the outside. Absolute waffle perfection.
why it’s a smart choice
These waffles taste as though you’re eating a decadent chocolate chip oatmeal cookie but they have so much more nutrition! When I calculated the nutrition info for this recipe I was surprised to note that there are only 12g of sugar in a serving. This includes both the naturally occurring sugar in the bananas and the added sugar from the chocolate chips. These waffles are tasty enough on their own. No syrup needed here. Compare the 12g of sugar in this recipe to 2 tbsp of pure maple syrup, which has 25g of sugar. I don’t know how you take your waffles but when I observe those around me, each little square gets squirted with syrup! Can’t imagine anyone sticking to 1 tbsp of syrup!
Additionally, these waffles are so filling! Whenever we eat them, I’m never hungry by the time our usual lunch hour rolls around.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.Print
A waffle so tasty you don’t need any syrup!
- 2 tbsp coconut oil, melted (or sub in canola oil)
- 2 eggs
- 2 large ripe bananas
- 2 tbsp ground flax seed
- ⅔ cup milk
- ½ cup almond butter *see note
- 1 tsp vanilla
- 2 cups oats (use certified gluten free if making gluten free version)
- ⅔ cup flour (all purpose gluten free or whole wheat)
- 1 tbsp baking powder
- ½ cup chocolate chips (I prefer mini-sized)
- Pre-heat waffle iron.
- Melt the coconut oil and pour into a blender.
- Add in the eggs and blend on low to combine.
- Add in the bananas, ground flax seed, milk, almond butter, and vanilla. Blend until smooth then blend 20 seconds longer.
- In a large bowl stir together the oats, flour, and baking powder.
- Make a well in the centre of the bowl and pour in the batter from the blender.
- Stir to combine. Allow to rest 30 seconds.
- Stir in chocolate chips.
- Scoop batter into waffle iron.
- You may substitute peanut butter in place of the almond butter.
- Serving Size: 6
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