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Home » Dietary Preference » Vegetarian » Oatmeal Green Smoothie Waffles

Oatmeal Green Smoothie Waffles

By Taesha Butler January 9, 2018 (Updated January 1, 2023) 58 Comments

Servings8 servings
Prep Time10 mins
Cook Time25 mins
Jump to Recipe
5 from 11 votes

These green smoothie waffles are easy, delicious and veggie-loaded twist on classic banana waffles! Loaded with oats, spinach, and protein from eggs, they are easily mixed in your blender. Kid-approved, freezer friendly, naturally dairy-free and easily gluten free….the perfect healthy breakfast recipe!

Green smoothie waffles on a plate with butter, strawberry and black berry on top.

Spinach Banana Waffles

I’m a sucker for anything green…..especially a breakfast food.

Weird. I know. I own the weirdness. But it’s true. So when I saw green waffles hanging out in the freezer section of a health food store while on vacation… I was transformed into the grown-up equivalent of child standing in front of the world’s largest gum ball machine.

Awestruck. Giddy. Maybe a little too giddy. I mean, they were green waffles, after all. Not a one-way ticket to Paris. But to a lady who spends many hours of her life trying to think up ways to get veggies into all the recipes, I was pretty jazzed.

I flipped over the package to read the ingredients. Eggs. Oatmeal. Banana. Spinach. Baking powder. 

Hmmmmm. That looks a lot like the ingredients in my Oatmeal Green Smoothie Muffins. It wasn’t exact, mind you. But enough to get the wheels in my head turning.

Did you make these waffles and now you have leftover spinach? Check out How to Store Spinach (and keep it fresh all week long).

Oatmeal Green Smoothie Waffles

Oatmeal Green Smoothie Muffins has, hands down, been one of my most popular recipes EVER.

Especially among kiddos. Which, of course, made them super popular with moms, dads and caregivers. I can’t tell you how many adorable pictures of toddlers with cheeks full of green smoothie muffin I have received over Instagram DM. Its a heartwarming bonus I get in this food blogging gig.

When I saw that these (wildly expensive, yet wildly healthy) frozen waffles reminded me so much of a recipe I knew I could easily make, I tossed them back into the freezer and went home to heat up my waffle iron.

Why these green smoothie waffles are amazing!

  • Freezer friendly! Move over Eggo. There is a new freezer waffle in town!
  • Veggie-loaded with spinach. But of course! These waffles are a great way to wiggle veggies in at breakfast.
  • Kid-approved. Like, woah! Kids adore these waffles, they make great finger foods AND they can help kiddos warm up to other green foods by seeing how tasty these waffles are!
  • Mixed in your blender. So easy and fast!
  • Naturally sweetened with banana (or applesauce) and a little maple syrup.
  • Perfect to make during meal prep. These waffles store easily in your fridge and reheat quickly!
  • Naturally dairy-free and can easily be made gluten free for those who need that option.
A green smoothie waffle cooking on the waffle iron. One waffle is on the cooling rack next to it and a bowl of blackberries is on the side.

Kitchen gear I used to make these spinach banana waffles

I get asked all the time what blender and waffle iron I use and suggest. And, trust me, I have tried many! These two products are what I used to make these Oatmeal Green Smoothie Waffles and many other veggie-loaded recipes!

This post contains affiliate links.

Green smoothie waffles stacked on top of one another on a cooling rack.

Suggested Adaptations

  • Replace the banana with applesauce.
  • Up the spinach by tossing in an extra handful of the greens! Just don’t go overboard! Veggies hold on a lot of water and adding too much spinach will change the texture of these healthy waffles.
  • Make them as pancakes. Remove one egg from the recipe and cook them on your griddle.
  • Make them gluten free by using certified gluten free oats.
  • Use kale instead of spinach. Just be sure to remove the tough rib from the middle of kale leaf before tossing them into the blender batter.

Other spinach loaded breakfast recipes..

  • Oatmeal Green Smoothie Muffins
  • Blender Banana Spinach Pancakes
  • Kid-Friendly Vegan Spinach Muffins
  • Simple Spinach Mango Smoothie
  • Blueberry Spinach Smoothie
  • Banana-Spinach Pancake Pizza {Paleo}
Print Recipe
5 from 11 votes

Oatmeal Green Smoothie Waffles

These green smoothie waffles are easy, delicious and veggie-loaded twist on classic banana waffles! Loaded with oats, spinach, and protein from eggs, they are easily mixed in your blender. Kid-approved, freezer friendly, naturally dairy-free and easily gluten free….the perfect healthy breakfast recipe!
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: banana waffles, dairy-free waffles, gluten free waffles, hidden veggies
Servings: 8 servings
Calories: 231kcal
Author: Taesha Butler

Equipment

  • Blender
  • waffle iron

Ingredients 

  • 2.5 cups rolled oats, uncooked use certified gluten free in gf is needed
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs room temperature
  • 1/4 cup coconut oil, melted + extra for greasing
  • 1 cup mashed ripe bananas can sub unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/2 tablespoon pure vanilla extract
  • 2 cups loosely packed spinach

Instructions 

  • In your blender, combine oats, salt, baking powder and cinnamon. Pulse until the oats are broken down into a flour-like texture. Pour into a medium bowl and set aside.
  • In your now-empty blender, combine banana, eggs, oil, maple syrup/honey, spinach, and vanilla. Blend until very smooth and spinach is completely pureed.
  • Pour oat mixture back into the blender and blend to combine. You might need to scape down the sides of the blender once or twice to ensure everything is incorporated.
  • Heat up your waffle iron. Heat up your waffle iron (see above for which iron I use). If needed, put a little oil on the iron's plates to prevent sticking. Once hot, pour 1/2 cup of batter onto your hot iron.
  •  Depending on your waffle iron, cook for 4-6 minutes or until golden and crispy.
  • Remove the cooked waffle from the iron. To keep it warm while you cook, place cooked waffles on baking sheet in a 200℉ oven.
  • Enjoy warm or let cool and store in fridge or freezer until needed.

Notes

recipe last updated 1/18/2021

Nutrition

Serving: 0.5waffle | Calories: 231kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 109mg | Potassium: 350mg | Fiber: 3g | Sugar: 9g | Vitamin A: 817IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Gluten-Free, Meal Prep, Pancakes & Waffles, Vegetarian Tagged With: spinach

Previous Post: « Veggie-Loaded Whole30 Recipes
Next Post: Instant Pot Garlic Herb Pulled Chicken »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Bhavna

    January 9, 2018 at 4:49 pm

    Those look soooo goood! I don’t eat eggs. Do you have a recommendation on what to replace it with? Thank you! Love your posts on IG!!

    Reply
    • Eva

      January 25, 2018 at 9:53 pm

      Glad egg, apple sauce, yogurt

      Reply
    • Eva

      January 25, 2018 at 9:53 pm

      Sorry Flax egg

      Reply
  2. Grace

    January 9, 2018 at 9:57 pm

    Hi! Is there an alternative for the apple cider vinegar? Thanks!

    Reply
    • Taesha Butler

      January 15, 2018 at 8:52 pm

      Any vinegar would work!

      Reply
      • Christina

        January 25, 2021 at 6:05 am

        Is the Apple cider vinegar for the muffin recipe? I checked the waffle recipe multiple times and didn’t see ACV.

        Reply
        • Taesha

          January 25, 2021 at 3:48 pm

          You are correct, there is no ACV in the waffle recipe but there is in the muffin. They use different rising agents. Baking soda requires an acid (ACV) to activate it while baking powder does not.

          Reply
        • Jenn

          March 23, 2021 at 2:29 pm

          Before the recipe was updated on 1/18/21 it has ACV as an ingredient in the waffles.

          Reply
  3. Alyce

    January 11, 2018 at 9:59 am

    My little one is gobbling these up right now. Takk (thank you) from Norway 🙂

    Reply
    • Taesha Butler

      January 15, 2018 at 8:51 pm

      Oh I love that! Thanks for sharing!

      Reply
  4. Mary

    January 14, 2018 at 3:41 pm

    We have a kid recovering from the flu at our house. She gobbled these right up! (Along with the rest of us who are trying to keep our immune systems in tact).

    Reply
    • Taesha Butler

      January 15, 2018 at 8:50 pm

      Oh I so love hearing that!!

      Reply
  5. Abby

    January 17, 2018 at 4:24 pm

    Made these for me and my little guy for lunch as pancakes. They turned out very good and tasty! Thank you for the recipe!

    Reply
  6. Katherine Dugan

    January 27, 2018 at 11:31 am

    Game changer! Been in a yucky habit of quick Eggos for my daughter’s breakfast lately (gross). But wasn’t sure how to change it up. Saw this and made big batch and froze for week–perfect!! My 7yo told her friend, "There’s lettuce in my waffles, but I can’t even taste it! They’re even good without syrup!" I’ll take that for the win:) Thanks!

    Reply
  7. I

    February 19, 2018 at 3:24 am

    Made these tonigt- ended up having two for dinner. So delicious! I used my mini waffle maker and froze the rest. These will make for a super quick breakfasts. Pop ‘em in the toaster and go! Thanks for the recipe!

    Reply
  8. Wynne

    March 21, 2018 at 5:50 pm

    Delish! But left the honey/maple out of the batter, since enough maple goes on top, along with a dollop of easy unsweetened home-made raw whole milk yogurt and fresh fruit. Will come back to this one! Gonna freeze a bunch of these before our next baby arrives–will be invaluable quick snacks when busy with a new baby. Might also add a bit of ground flax seed for fiber and omega 3s, and also some brewer’s yeast, since those ingredients are known to improve milk supply. Thanks for this!

    Reply
  9. Jessica Flory

    July 10, 2018 at 6:18 pm

    These were FANTASTIC!!! I can’t believe my kids ate kale for breakfast and had no idea 😀 These will be a staple for us!

    Reply
  10. Bec

    October 22, 2018 at 4:51 am

    What kind of waffle maker do you use? I’m having a hard time finding a non toxic brand. These look delish!

    Reply
  11. Stephanie

    January 7, 2019 at 9:35 pm

    Can I used regular rolled oats?

    Reply
    • Taesha Butler

      January 8, 2019 at 9:50 pm

      Yes!

      Reply
  12. Wynne

    March 1, 2019 at 8:07 pm

    Tried your green smoothie muffins recently, but for some reason, I’ve not been fond of banana lately. Wanting to try the waffles, and saw in comments on the muffins that we can substitute applesauce for bananas. I have homemade applesauce (yay!), so wondering what quantity of applesauce you recommend for the substitution of 2 bananas. I could eyeball it, but wonder if you’ve already worked out the quantity. Thanks!

    Reply
  13. Lauren

    March 14, 2019 at 6:01 am

    Such a small thing, but your steps are in the incorrect order. Thought I would offer feedback. I love your recipes! I don’t even have a kid who is eating solids yet, but this has been great practice to cook with so many veggies. Thank you!

    Reply
    • Taesha Butler

      March 14, 2019 at 9:28 pm

      Thanks! I’ll fix it now!

      Reply
  14. Espy

    September 18, 2019 at 4:06 pm

    I am in love with these waffles!! I’ve been trying to find nutrtious lunchbox items for my preschooler that also comply with a variety of classroom allergy restrictions. These are a huge hit! They freeze wonderfully and are really just perfect. I use frozen spinach, works great. My ten month old loves them too. Thanks so much!!

    Reply
    • Taesha

      September 18, 2019 at 4:10 pm

      I am so glad!!

      Reply
  15. Brittany

    November 5, 2019 at 5:27 pm

    Could I use frozen spinach if I don’t have fresh on hand?

    Reply
    • Taesha

      November 5, 2019 at 9:33 pm

      Yes, but I suggest defrosting it and draining off the extra liquid before adding it to the batter

      Reply
  16. Stacy

    January 3, 2020 at 2:09 am

    These sound great. Do you think it’s possible to use defrosted frozen chopped spinach? I’d defrost and squeeze the water out? Thanks!!

    Reply
    • Taesha

      January 3, 2020 at 3:46 am

      I think so! I’d use considerably less though, since it would be much more condensed.

      Reply
  17. Monica M

    January 9, 2020 at 10:40 pm

    So I have been making this about once a week for about 6 months. My kids, ages 6, 4, and 2, (and 5 month old who will enjoy them before too long) all LOVE them!! My goal is always to make extra to freeze for crazy mornings, but they never last that long. Haha!! The only way I can get my 2 year old to eat any veggie is by making your recipes. So THANK YOU for helping me nourish my picky eaters!

    Reply
    • Taesha

      January 10, 2020 at 4:16 pm

      I am SO happy to hear that!

      Reply
  18. adriane

    February 13, 2020 at 3:16 pm

    Wanted to share that these make GREAT pancakes. We avoided the recipe for months because we dont have a waffle iron, but glad we tried it and wanted to share that with other readers in the same boat.

    Reply
    • Taesha

      February 13, 2020 at 3:46 pm

      I am SO glad! And I’ve updated your comment for privacy as you requested 😉

      Reply
  19. Trisha

    February 21, 2020 at 11:51 pm

    These are so yummy!! My 5 year old LOVED them!! So did the hubs 🙂 thanks so much!

    Reply
  20. Kristen

    April 11, 2020 at 11:51 pm

    I wondering if I can make these without bananas as they are something I cannot tolerate eating when sweetened with anything. I love the sound of these waffles and want desperately to make them but without bananas please. Thank you for your help

    Reply
    • Taesha

      April 13, 2020 at 3:40 pm

      I usually use unsweetened applesauce in place of bananas in many baked goods. My rule of thumbs is one banana = about 1/2 cup

      Reply
  21. Tabitha

    November 3, 2020 at 8:24 pm

    5 stars
    My kids adore these!

    Reply
    • Taesha

      November 3, 2020 at 8:28 pm

      My daughter does too!

      Reply
  22. Jessie Root

    November 3, 2020 at 8:40 pm

    5 stars
    These are such a great, quick breakfast! We pretty much always have a batch hanging around cause they’re so good for any meal and snacking!

    Reply
    • Taesha

      November 3, 2020 at 10:34 pm

      Agreed! I always have to make another batch for my freezer when we run out!

      Reply
  23. Melanie

    January 16, 2021 at 8:11 pm

    5 stars
    My family loves these and I’ve been making them for a couple years now! But I’m just wondering if the recipe recently changed ? The past two or three times they’ve come out completely different.. Thanks for the great recipes!

    Reply
    • Taesha

      January 16, 2021 at 8:26 pm

      I did update it recently but the only change I made was from baking soda to baking powder

      Reply
      • Melanie

        January 18, 2021 at 12:53 am

        Thanks for the response! That might be it.. they shrink in my waffle iron rather than expand to size 🙂

        Reply
        • Taesha

          January 18, 2021 at 3:15 pm

          Oh no! Hmmm….let me test them again with the baking soda vs the baking powder. Thanks for the notes!

          Reply
  24. Joanne

    April 8, 2021 at 3:42 pm

    5 stars
    Taesha, did you have to do anything special for these to come out green? I made kale waffles (a slightly diff recipe), but they turned out brown with green edges. I’m wondering if it’s because I partially cooked down the kale first?

    Thanks! ❤️

    Reply
    • Taesha

      April 8, 2021 at 4:05 pm

      It sounds like your waffle iron was cooking hotter than mine. Low and slow helps to maintain the color.

      Reply
  25. MKB

    May 15, 2021 at 4:25 pm

    Very fluffy and flavorful!

    Reply
    • Taesha

      May 15, 2021 at 4:46 pm

      So glad you enjoyed! We love these.

      Reply
  26. Chiharu

    July 10, 2021 at 1:13 pm

    Can I sub banana/ applesauce to Greek yogurt?

    Reply
    • Taesha Butler

      July 10, 2021 at 8:11 pm

      I haven’t tried but maybe. The waffles wouldn’t be as sweet, though, as the banana and applesauce add natural sweetness.

      Reply
  27. Vibha

    September 8, 2021 at 10:19 pm

    5 stars
    I followed the recipe exactly as is and we really enjoyed the waffles!

    I’ll be making and freezing these!

    Reply
    • Taesha Butler

      September 9, 2021 at 10:47 am

      So glad you enjoyed these as much as we do! We just had some for breakfast.

      Reply
  28. Natalie

    March 8, 2022 at 3:54 pm

    Thank you so much for your recipes! I have made these for years. Your’s is hands down my favorite “green” waffle / pancake.

    Im hoping you may have some insight. The past 2 times I’ve made them I used your updated recipe, but I had to batch blend in my processor since my blender part is on a ship somewhere tbd haha I did the dry ingredients and then the wet and mixed them together by hand. Do you think that is why they are taking longer to cook? They end up so brown now compared to prior. Or could it be the recipe update? They just seem too wet when the light goes off and “golden brown” like before.

    Any thoughts / tips would be appreciate. I hate to overcook them but they are still good. Just different!

    Reply
    • Taesha Butler

      March 8, 2022 at 4:01 pm

      Hi Natalie! I am so glad you enjoy this recipe! Mixing these by hand does create from a fluffier waffle IMO. If you feel they are too soft for your liking, stir in an extra 1/4-1/3 cup of processed oats to help them thicken up and be a be a bit firmer! Let me know if that helps!

      Reply
  29. Keeley

    July 19, 2022 at 6:29 pm

    5 stars
    I made these as a breakfast-for-dinner meal last night, and they were delicious! I made a couple substitutions based on what I had available: kale instead of spinach, avocado oil instead of coconut oil, and omitted the syrup so I could give some to my 6 month old. They were delicous – 2.5 y/o loved them, too. Thanks for a great recipe! I’ll be saving this one.

    Reply
    • Taesha Butler

      July 21, 2022 at 5:52 pm

      Love that, Keeley! I, too, find this recipe to be super forgiving while also still being delcious! I’m sso glad you enjoyed it and were able to make it work for you and your family!

      Reply
  30. Cole

    March 2, 2023 at 6:32 pm

    5 stars
    Big hit with my picky 3 year old. I added a little bit of ginger and cloves because she loves gingerbread.

    Reply
    • Taesha Butler

      March 3, 2023 at 7:11 am

      So glad to hear that, Cole! Love the gingerbread vibe! I bet it was delicious.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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