Mornings are a total madhouse with kids. They want breakfast now, and you need something that works fast and keeps them full. These are my go to because they use things you probably already have: ripe bananas, rolled oats, eggs and a handful of blueberries. They are, yes, Healthy banana blueberry waffles in spirit and in practice, because they cut the junk without making the plate boring.
I like them because they are forgiving. You whizz the wet bits in a blender into a smooth gloop, stir into the dry mix, rest for a few minutes, and cook. They come out soft inside with proper crispy edges. Works every time, even when the kid is shouting for Dora and Muffin the dog is circling the kitchen like he knows a crumb when he sees one.
Quick note: these are not fancy restaurant waffles. They are family waffles. They are the kind you stack, slap a bit of maple on, and call victory. Simple. Solid. Done.
Preheat your waffle maker and grease it well.
In a large mixing bowl, mix together 1 cup whole wheat flour, 1 cup rolled oats, 1 teaspoon cinnamon, and 2 teaspoons baking powder.
To a blender, add 2 bananas, 1 cup milk, and 2 eggs and blend until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until fully incorporated.
Fold in 1 cup blueberries.
Spoon some batter into the hot waffle maker. Cook until the waffles are golden brown.
Serve and enjoy!
Grab your waffle maker and preheat it well. Mine is an old one with non stick plates that do their job, but whatever heats evenly works. You will also need a large mixing bowl, measuring cups and spoons, a blender for the wet mix, and a wooden spoon or spatula for folding in the blueberries. A timer helps, though my waffle maker has a ready light so sometimes I skip the phone alarm. Use a plate or two for serving and a little oil or butter for greasing the iron each time.
Works great.
Use the ripest bananas you can find. The brown speckled ones mash and whizz into the batter best, giving the mix a deep sweetness a bit like caramel without any fuss. I sometimes freeze extras when they get too ripe, then thaw them for baking days.
Grind a cup of the rolled oats into a finer texture by blitzing them briefly in the blender. It keeps the waffles fluffy inside with crisp edges instead of a chewier, heavier bite. If you like the chew, leave the oats whole. I tried both and Ellie preferred the finer one, but your kid might like chunkier. Dunno why.
Do not skip the cinnamon; it rounds the flavors and makes the kitchen smell proper good. If your blueberries are frozen, thaw and pat them dry so they do not water down the batter. Fold them in gently at the end so they stay as little fruity pockets rather than a purple soup.
Let the batter rest five minutes after mixing so the oats can soften. It helps texture. And if you want a tiny nutrition boost, stir in a tablespoon of ground flaxseed or a handful of chia seeds. They disappear into the mix and add good fats and fiber without changing the taste.
For texture, fold in chopped almonds and pumpkin seeds with part of the blueberries. Toast the nuts first to make them more interesting. If you add a lot, reduce the oats a touch so the batter does not get too dense.
Swap some blueberries for shredded coconut and diced pineapple, or blend the pineapple with the bananas for a smoother base. It makes the waffles sweeter and more tropical. I made this once in the middle of winter to trick myself into thinking it was summer. It worked.
Mix in a tablespoon of cocoa into the dry ingredients and scatter a few chocolate chips on top of the batter as it cooks. The kids thought it was dessert for breakfast. I thought it was breakfast for dessert. Either way, success.
Serve warm straight from the iron. Classic maple syrup is lovely, or a smear of almond butter for something more filling. A spoonful of Greek yogurt gives a nice tang and extra protein. Leftovers reheat well in a toaster or oven to bring back the crisp.
For a crowd, set up a little topping bar with honey, sliced fruit, nuts, and chia seeds. Kids love building their own plates. I do too, because then they are less likely to refuse it out of principle.
Yes. Thaw them first and pat dry so excess water does not make the batter watery. Fold them in gently at the end to keep shape. I have done this on a tight grocery week and they still tasted fruity and bright.
Cool completely, then stack with sheets of parchment between and freeze in a freezer bag. In the fridge they keep for three days. Reheat in toaster or oven to crisp them back up. I learned this after nuking one and getting a sad soft pancake, oops.
Yes, this is a solid Healthy breakfast for kids because of the oats for fiber and fruit for vitamins. Add a tablespoon of ground flaxseed or a small handful of spinach whizzed into the blender for hidden greens. The banana masks the flavor and the texture stays pleasant.
Yes. Pour the batter into a greased baking dish and bake at 180 degrees Celsius for twenty or twenty five minutes until set and golden. It becomes a scoopable baked oatmeal that reheats well and is easier if your waffle iron has given up on life.
Mix gently and do not overwork the batter. Fresh baking powder helps the lift, and if it looks thick add a splash more milk. Overmixing makes things tough, so stir until just combined and rest a few minutes for the oats to hydrate.
That is it. Make the waffles and breathe. Seriously, you got this.
Give these Banana Blueberry Oat Waffles a try for a simple and delicious way to add some fruit to your diet. Made this recipe? Let us know what you think in the comment section below!
I made these waffles today for breakfast and they were amazing!!
Vegetarian Recipes
