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Banana Nut Oatmeal Waffles
Let’s turn banana nut oatmeal into... golden brown WAFFLES! This is one of my favorite tried-and-true healthy breakfast recipes. I love the play of the crispy, lacy edges and that pillowy, warm, delicious, center. Plus, they’re loaded with fiber, protein, and a little healthy fat to fuel you all day. Kids eat ‘em up, but not if parents get there first! And if you don’t feel like making the date caramel, they’re sweet all on their own.
Banana Nut Oatmeal Waffles
Ingredients:
Banana-Nut Oatmeal:
2 cups rolled oats
4 cups water
Pinch of salt
2 ripe bananas
¼ cup walnuts
Dash of cinnamon
Blueberries or other berries to serve, optional
Medjool Date Caramel:
15-20 pitted Medjool Dates
Pinch of salt
¾ cup almond milk
1 tbsp vanilla extract
1 tbsp tahini
Instructions:
•Cook oats in a pot of water with a pinch of salt. Bring up to a boil, uncovered, the drop the heat to medium-low and stir in the bananas and walnuts. Cover and let cook until bananas have melted, stirring occasionally, until fruit and nuts are evenly distributed.
•Pour banana nut oatmeal into a silicone or parchment-lined loaf pan (to make it easy to lift the cooled oatmeal out of the mold). Let oatmeal cool to room temperature before putting it in the fridge at least 4 hours and ideally overnight to set.
•In a food processor, prepare Medjool date caramel by combining all ingredients until smooth and creamy. Set aside until ready to use. Leftovers can be stored in an airtight container 1 week.
•When ready to make banana nut oatmeal waffles, heat waffle maker. When it is ready, butter or spray the waffle plates. Slice 1” slabs off of the oatmeal and place one at a time onto the center of the waffle maker before closing the lid and gently pressing down. Cook until waffles are golden brown, crispy at the edges and heated all the way through.
•To serve, top each waffle with a thin spread of Medjool date caramel syrup, a dash of cinnamon, and fresh fruit of your choosing!
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