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Breakfast recipe · from the recipe book

Sheet-Pan Banana Blueberry Oat Waffles

Golden, crisp-edged oat and spelt waffle squares studded with juicy blueberries, baked on one pan and topped with a warm peanut butter drizzle and sliced banana.

Sheet-Pan Banana Blueberry Oat Waffles

Ingredients

  • 3 medium354 gBanana2 mashed, 1 sliced
  • 4 oz120 gWhole spelt flour
  • 1 cup80 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gMilk, 2%
  • 2 large100 gEggs
  • 2 tbsp28 gCanola oildivided
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups180 gBlueberries
  • ¼ cup64 gPeanut butter, no salt added
  • 1 tbsp20 gMaple syrup

Steps

  1. Preheat the oven to 425°F (220°C). Brush a rimmed 13x18-inch sheet pan with half of the canola oil and put it in the oven to heat for 5 minutes.
  2. Mash two of the bananas in a large bowl; slice the third banana and set it aside for topping.
  3. Whisk the egg, milk, vanilla and the remaining half of the canola oil into the mashed banana.
  4. In a second bowl, stir together the spelt flour, oats, baking powder, cinnamon and salt.
  5. Stir the flour mixture into the banana mixture just until no dry flour remains, then gently fold in the blueberries.
  6. Carefully pour the batter onto the hot sheet pan and spread it evenly.
  7. Bake 18 to 22 minutes, until puffed, golden at the edges and a toothpick in the center comes out clean.
  8. While it bakes, warm the peanut butter and maple syrup together in a small pot over low heat, stirring until smooth and pourable.
  9. Cool the pan 5 minutes, cut into 8 squares, and serve 2 squares each topped with the sliced banana and a drizzle of the peanut butter sauce.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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