Banana Oatmeal Blueberry Zucchini Waffles Recipe
These Banana Oatmeal Blueberry Zucchini Waffles are a wholesome and delicious breakfast option, packed with fresh zucchini, juicy blueberries, and ripe bananas. Made with whole wheat flour and rolled oats, these waffles are naturally sweetened and loaded with fiber, perfect for a nutritious start to your day. They’re easy to make using a waffle iron and can be enjoyed warm or stored for later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 large waffles or 4 small waffles
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Fruit
- ½ cup (55 g) grated zucchini
- ½ cup (74 g) blueberries
- 1 medium ripe banana, about ½ cup mashed
Dry Ingredients
- ⅔ cup (54.55 g) uncooked rolled oats
- ½ cup (60 g) whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- 3 large eggs
- ½ tablespoon avocado oil
Instructions
- Prepare the zucchini: Place grated zucchini in the middle of a paper towel or clean tea towel. Wrap it up and press firmly to draw out excess water. Set aside to use later.
- Make the oat flour: Add dry ingredients—rolled oats, whole wheat flour, baking powder, cinnamon, and nutmeg—into a blender. Blend until the oats reach a fine, flour-like consistency.
- Add wet ingredients: To the blender with your oat flour mix, add the mashed banana, eggs, and avocado oil. Blend just until smooth and combined, being careful not to overmix to avoid dense waffles.
- Combine zucchini and blueberries: Fold the drained zucchini and fresh blueberries gently into the batter using a spatula, ensuring they’re evenly distributed.
- Preheat waffle iron: Heat your waffle iron until it reaches optimal cooking temperature. Consult your device for preheat time.
- Cook the waffles: Pour ½ cup of batter onto the hot waffle iron for each waffle. Cook for 4-6 minutes, or until the waffles turn golden and crispy on the outside.
- Keep waffles warm: Remove cooked waffles carefully and place them on a baking sheet in a 200℉ oven to keep warm while cooking the remaining batter.
- Serve and store: Enjoy the waffles warm immediately, or let cool completely before storing in the fridge or freezer for later consumption.
Notes
- Use a clean towel to squeeze out moisture from the zucchini to prevent soggy waffles.
- If you lack a high-speed blender, blend dry and wet components separately to avoid overmixing and dense waffles.
- The recipe yields about 2 large waffles or 4 small waffles depending on your waffle iron size.
- For crispier waffles, be sure the waffle iron is fully preheated before adding batter.
- Waffles can be kept warm in a low oven or stored in the freezer and reheated in a toaster or oven.
