Oat and Banana Waffles

First, pour the dry oats into an electric blender. Blend at high speed for about 30 seconds until you get a fine oat flour.

Add all the remaining ingredients to the ground oats in the blender: banana, eggs, milk, Greek yogurt, melted butter (or oil), baking powder, cinnamon, vanilla and salt.

Blend again until the mixture is completely smooth and uniform. Let the batter rest in the blender for 5–10 minutes. This is a key step: the oats will absorb the liquid, the batter will thicken, and the waffles will end up soft on the inside rather than dry.

Meanwhile, heat up the waffle iron. Once hot, grease it with a little oil or butter (even if it has a non-stick coating, oats tend to "soak up" fat, so this is recommended for crispiness).

Pour an appropriate amount of batter into the waffle iron (don't overfill, as the batter expands while cooking). Cook until steam stops coming out of the iron and the waffles are golden brown and crispy (about 3–5 minutes, depending on the power of your waffle iron).

Place the baked waffles on a wire rack (not stacked on top of each other, so they don't get soggy) until you've used up all the batter. Serve warm with fresh fruit or yogurt.