An easy healthy waffle recipe, These wheat and oat waffles are flavoured with banana and blueberries, a delicious high protein and fibre breakfast, snack or for lunchboxes
Place the dry ingredients (flour, oats cinnamon and baking powder) into a large mixing bowl
Mix the dry ingredients so they are evenly distributed
Place the bananas, milk, and eggs in a blender or smoothie maker (I use a nutribullet)
Blend
Add the smoothie mix to the dry ingredients, mix with a wooden spoon
Stir the blueberries into the waffle batter
Prepare your waffle iron as per it's instructions. I find a medium heat best for this recipe
I use spray oil on the waffle before adding the waffle batter
Cook as per your waffle iron instructions
Video
Notes
To freeze waffles lie cooled waffles flat in an airtight container. Freeze for up to four months.
Use your toaster to defrost and reheat a frozen waffle. Use the toasters defrost setting first, then toast the defrosted raffle on low to warm thoroughly.
The waffle batter is quite thick thanks to the rolled oats. I would therefore cook the waffles on medium heat so the waffle cooks all the way through before becoming too brown on the outside.
Blueberries are quite sticky on waffle makers so make sure you grease your waffle iron- I use a spray oil for this.
I serve these with yoghurt fruit and a little maple syrup for a fancy breakfast, or just plain as a snack or lunchbox filler for the kids
Ingredient notes and substitutions
Wholemeal flour: This can be substituted with plain flour or wholewheat flour
Milk: This can be substituted for any dairy-free milk alternative
Blueberries: This recipe will work with frozen or fresh blueberries.
Oats: If you would prefer a lighter waffle texture you can blitz the oats into oat flour.