My kids asked for these one weekend for breakfast, so why not! Meet their current favorite, Double Chocolate Chip Strawberry Oat Waffles!
During the weekdays, with school and work, my kids typical breakfast consists of either some type of oatmeal (with fruit and nuts) or cereal. Both require little effort in the mornings, especially if I make one of my overnight oat recipes, and the kids easily eat them in time for school. On the weekends however, when we have lazy mornings, the kids know they can ask for other dishes for breakfast. A recent favorite has been chocolate chip waffles or pancakes. As if it wasn’t enough that I already added dark chocolate chips to our waffle batter, they also requested that the entire waffle be chocolate. And since I’m also a dark chocolate lover, I really couldn’t say no (I secretly wanted them for breakfast as well). So I came up with these to-die-for Double Chocolate Chip Strawberry Oat Waffles!
Dessert for Breakfast! My favorite =)
If you don’t own a waffle maker, then I highly recommend getting one. There’s nothing like being able to enjoy home-made waffles in the comfort of your own home. I’ve owned a few waffle makers in the past, and my favorite is the Waring Pro Double Belgium Waffle Maker. I highly recommend getting the double flip waffle maker so you can make two waffles at a time. If you haven’t tried my previous pancake and waffle recipes, you’re missing out! Start with this recipe, and work your way through the rest. Then comment below the recipe and let me know which was your favorite or which type of waffle you’d like to see me develop next!
This pure chocolate indulgence is the perfect healthy weekend breakfast waffle! Made with clean, healthy ingredients, and you can freeze leftover waffles for later!
- 1/3 cup mashed ripe bananas
- 1/4 cup unsweetened applesauce
- 1/2 teasp vanilla extract
- 2 tbsp coconut oil
- 1 3/4 cup unsweetened almond milk , or non-dairy milk of choice
- 1 - 2 tbsp pure maple syrup , depending on preferred level of sweetness, or save the extra 1 tbsp to pour on top of the finished pancakes
In a medium mixing bowl, whisk together all the dry ingredients.
In another larger mixing bowl, whisk together all the wet ingredients.
In small batches, add the dry ingredients to the wet ingredients, and mix until fully combined, being careful not to over-mix.
Carefully fold in the vegan chocolate chips (feel free to add as many or as little as you wish).
Let the batter sit for 5 minutes as you heat your waffle maker to the desired setting (if you like your waffles crispy, set it to the darker setting).
Once the waffle maker is preheated, lightly spray it with non-stick coconut oil cooking spray on both sides.
Pour in the correct amount of batter, as indicated by your waffle maker , to the center and close/flip, allowing the batter to spread. Once the waffle is done, remove, place on a cooling rack, and repeat to make the rest of the waffles as needed.
If you are not planning on eating the waffles right away, be sure to cool them on a cooling rack so that the moisture does not get to them and they stay crispy.
To serve, top with the reserved 1 tbsp maple syrup, dust some some powdered sugar on top (optional), and top with freshly chopped strawberries.
This recipe is not gluten-free. I have yet to try a gluten-free version.
Leftovers - If you have any left-over cooled prepared waffles, you can freeze them in a freezable bag. When you're ready to enjoy, simply toast the waffle straight from the freezer in a toaster oven or toaster. They should be nice and crispy.