Banana Oat Waffles w/ Peanut Butter Drizzle

These flourless waffles are soft, flavorful, and super filling. I love making them in a blender because of how quick, easy, and hands-off the process is. Alternatively, mash the ingredients together in a bowl for a chunkier texture.

green placemat with white square plate and oat waffle, with banana slices and drizzled peanut butter, shot from above

If you make these waffles, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Banana Oat Waffles w/ Peanut Butter Drizzle

These flourless waffles are soft, flavorful, and super filling.
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Active Time: 10 minutes
Inactive Time: 10 minutes
Servings 2



  • 1/2 cup 2 oz rolled oats, dry


  • 1 banana, 4 oz


  • 1 egg or 1 “flax egg”, see notes
  • 5 Tbsp peanut butter, 2.5 oz
  • 1/4 cup plant or dairy milk, 2 oz



  • Banana slices or berries

Peanut Butter Drizzle (2 Servings)

  • 1/3 cup peanut butter, 3.5 oz
  • 1/4 cup milk of choice, 2 oz
  • 1/2 tsp cinnamon


  • Heat waffle iron. Lightly spray w/ oil (optional).
  • Place ingredients in a high powered blender along with 1/4 tsp salt. Blend about 30 seconds, stirring as needed.
  • If not using a blender, mash the egg, banana, and peanut butter well, and then stir in remaining ingredients.
  • Pour half of the batter into the center of the waffle maker. Let cook for 5-7 minutes, or until they are browned and lid can be lifted without sticking.Make a second waffle.
  • Mix the PB drizzle in a cup with a fork.
  • Add water to thin, if needed


  • To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
  • How to Make a Flax Egg: “Flax eggs” are a popular substitute for regular eggs in vegan baking. Both regular eggs and flax eggs work great in these baking recipes and can be swapped out 1-for-1. To make a flax egg, mix 1 Tbsp of ground flax seed with 3 Tbsp of warm water in a small bowl and let it sit for 5 minutes to thicken. If you have an issue with flax, you can do the same thing with chia seeds to make a “chia egg.”

Nutrition Information

Calories: 738kcal (37%)Carbohydrates: 61g (20%)Protein: 29g (58%)Fat: 47g (72%)Saturated Fat: 10g (63%)Trans Fat: 1gCholesterol: 82mg (27%)Sodium: 656mg (29%)Potassium: 1158mg (33%)Fiber: 11g (46%)Sugar: 24g (27%)Vitamin A: 431IU (9%)Vitamin C: 15mg (18%)Calcium: 280mg (28%)Iron: 4mg (22%)
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