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Banana Oatmeal Blueberry Zucchini Waffles Recipe

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  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 large or 4 small waffles
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Oatmeal Blueberry Zucchini Waffles are a nutritious and delicious breakfast option, naturally sweetened with ripe bananas and packed with fiber-rich rolled oats, whole wheat flour, grated zucchini, and juicy blueberries. They are fluffy, veggie-loaded, and perfect for make-ahead meals, offering a wholesome way to start your day with no added sugar.

Ingredients

Vegetables and Fruit

  • ½ cup grated zucchini
  • ½ cup blueberries
  • 1 medium ripe banana (about ½ cup mashed)

Dry Ingredients

  • ⅔ cup uncooked rolled oats
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 3 large eggs
  • ½ tablespoon avocado oil

Instructions

  1. Drain Zucchini: Place grated zucchini in the middle of a paper towel or a clean tea towel. Wrap it tightly and press down firmly to draw out excess water. Set aside the drained zucchini.
  2. Blend Dry Ingredients: In a blender, combine rolled oats, whole wheat flour, baking powder, cinnamon, and nutmeg. Blend until the oats have reached a flour-like consistency.
  3. Add Wet Ingredients: Add the mashed banana, eggs, and avocado oil to the blender with the dry ingredients. Blend gently into a smooth batter without overmixing to keep the waffles light and fluffy. If you don’t have a high-speed blender, mix dry and wet ingredients separately to avoid overworking the batter.
  4. Fold in Blueberries and Zucchini: Transfer the batter to a bowl and gently fold in the drained zucchini and blueberries, being careful not to crush the berries.
  5. Preheat Waffle Iron: Heat your waffle iron according to its instructions until hot and ready for cooking.
  6. Cook Waffles: Pour ½ cup of batter onto the preheated waffle iron. Cook for 4-6 minutes or until the waffles turn golden brown and crispy.
  7. Keep Warm: Remove cooked waffles and place them on a baking sheet in a 200°F (93°C) oven to keep warm while finishing the rest of the batch.
  8. Serve or Store: Serve waffles warm immediately or allow them to cool and store in the refrigerator or freezer for later use.

Notes

  • Pressing the zucchini to remove moisture is essential to prevent soggy waffles.
  • Use a high-speed blender for the smoothest batter, or mix dry and wet ingredients separately to avoid overmixing and dense waffles.
  • Waffles can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in a toaster or oven for best texture.
  • Adjust the cooking time depending on your waffle iron’s heat and size for perfect doneness.

Find it online: https://emilysplate.com/banana-oatmeal-blueberry-zucchini-waffles-recipe/