This breakfast idea hit me out of nowhere one morning in my Bristol flat. Olive, my cat, sat like a small judge while I mashed a banana and stirred in cacao. The oat flour gives a nutty, steady base and the cacao gives a proper chocolate note without being cloying. It is all plant based, which sits at the heart of my belief in cooking kindly. It has become a small rebellion, really, for mornings when you want something that feels like a treat but not like a compromise.
I mash a ripe banana for sweetness and moisture, stir it into warm non dairy milk with a splash of melted coconut oil, and the batter is forgiving. No eggs, no dairy, yet the outsides come out crisp and the insides stay tender. I once served these at a brunch where the sceptics came back for more. Actually, scratch that, not surprised, more like delighted. These chocolate banana waffles are my go to for a plant based breakfast that feels like a treat, not a lecture.
Preheat your waffle iron according to the manufacturer’s instructions.
In a large mixing bowl, stir together 1 ½ cups oat flour, ½ cup quick oats, ¼ cup cacao powder or cocoa powder, 2 tablespoons coconut sugar, 1 tablespoon ground flaxseed, 1 teaspoon baking powder, and 1 pinch of salt.
In another bowl, whisk together 1 cup non-dairy milk, 1 ripe mashed banana, 2 tablespoons melted coconut oil, 1 tablespoon maple syrup, and 1 ½ teaspoons vanilla extract.
Stir the wet ingredient mixture into the oat flour mixture until the batter is just combined.
Spray the preheated waffle iron with cooking spray if needed. Cook the waffles according to your waffle maker's instructions until golden and crisp.
Serve warm and enjoy.
You will need a waffle iron that heats evenly. I use a non stick one, but if yours tends to cling, a quick spray of oil will coax it along. Preheat it properly according to the maker’s guide, because rushing that step gives you sad, soggy results. I learned the hard way on a rushed weekday once.
Two bowls are handy, one for the dry stuff and one for the wet. A whisk or a fork will do to blend the wet ingredients so the mashed banana goes in silky. Measuring cups and spoons help with the oat flour, which can be picky if you eyeball it. A silicone spatula is useful to scrape down the sides so no cacao lurks in clumps. If your iron needs it, keep cooking spray close. A cooling rack is great so waffles stay crisp instead of steaming in a pile. Small things that make a difference.
Okay so the secret with oat flour is this: it drinks up liquid like a thirsty sponge. Let the batter rest for a minute or two after mixing so the oats relax and the batter thickens. That pause helps the waffles hold shape and become fluffy rather than thin and runny. Cold non dairy milk can startle the melted coconut oil and make little lumps, so warm it slightly first. It helps everything come together more smoothly.
Mash the banana until it is almost silky. A ripe banana does the heavy lifting as a natural binder and sweetener, doing the job eggs often do in other recipes. If the batter seems too thick, add a splash more non dairy milk until it pours like slow honey. Also, a pinch more salt than you think brings out the chocolate in a way that feels almost unfair. One tiny test I always do: if waffles come out dense, check your baking powder; old stuff will not lift the batter properly.
This is an easy vegan breakfast, especially since there are no eggs to act as a safety net. If you need to keep things nut free, pumpkin seeds add crunch without the worry. Let the iron get hot and spray it lightly between waffles to prevent sticking. Short and practical. Try it. You’ll see what I mean.
Less chocolate, more fruit. Swap half the mashed banana for a spoonful of pureed strawberries or blueberries, and fold in some whole berries for juicy pockets. Frozen berries work fine if fresh are stupid expensive, just thaw them first so you do not thin the batter too much.
Stir in a quarter cup of chopped nuts like walnuts or almonds for texture and protein. The nuts toast slightly while cooking, releasing oils that deepen the cacao. Too many nuts will weigh the batter down though, so keep it modest. If nuts are off the table, roasted pumpkin seeds do a lovely job.
Add a teaspoon of cinnamon for warmth, or a tiny pinch of chili if you want a surprise heat. Start small and taste the batter; spices can be bold and then suddenly too much. Friends request this one a lot for weekend gatherings.
Top with sliced bananas or berries to cut through the chocolate richness. Drizzle maple syrup, or make a quick berry compote by simmering berries with a spoon of syrup until jammy. A dollop of coconut yogurt adds cream and tang. I like a sprinkle of chopped nuts or cacao nibs for texture and a little sharpness to balance things.
For a fuller plate, pair with a smoothie bowl or roast vegetables for a playful savoury contrast. With these in mind, your weekend brunch recipe will shine, and people will linger. Leftovers reheat well in a toaster to revive the crisp edges; sandwich with nut butter for a portable snack.
If you are out of oat flour, blitz rolled oats in a food processor until fine and use that. Measure after grinding because volume changes. It is basically free this way and like, less wasteful I guess. I once did that in a Berlin flat share and the waffles tasted fresher for it.
what is oat flour: it is simply ground oats, finer than quick oats, offering a mild, wholesome flavour and a tender texture. In gluten free chocolate waffles it gives structure without the heaviness of wheat, and it brings fibre that helps keep you full. If you need certified gluten free oats, buy labelled packs.
Mix the dry ingredients the night before and store in a jar; combine with wet in the morning for fresh batter. Cooked waffles freeze well; cool them, layer with parchment, bag and label. Reheat in a toaster to crisp them up. I do this for my Monday zero oven days to keep mornings simple.
Set up a toppings bar: fruits, nuts, syrups, vegan whipped cream. Time the waffles so they come out hot in batches. If you scale up, mix in stages to keep texture consistent. It should be fun, not frantic.
Usually that comes from overcooking or not enough wet. Check the iron heat and add a splash more non dairy milk to the batter if it looks thick. Use a very ripe banana for extra moisture. Test one waffle first and tweak quickly.
Enjoy chocolate for breakfast with these Vegan Chocolate Oat Flour Waffles! They are super easy to throw together and perfect for a lazy weekend morning. Made this recipe? Let us know what you think in the comments below!
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