Gluten Free Banana Oat Waffles with Winter Fruit Compote Recipe

This recipe, created by Kim Daniels, originally appeared in the Winter 2019 issue of Paprika Southern. To learn more about what we’ve been up to lately, tune into our bi-weekly podcast, PS: The Paprika Southern Podcast, or follow Paprika Southern on Instagram.

Gluten Free Banana Oat Waffles Recipe

with Winter Fruit Compote

Recipe: Kim Daniels / Photography: Siobhan Egan / Styling: Bevin Valentine Jalbert / Florals: Everbloom, Inc. / Napkins: Daughter Handwovens

This recipe is perfect for festive mornings. The gluten free banana oat waffles work all year round, and the winter fruit compote, featuring tart cranberries and oranges, add a holiday flair.

Ingredients

For Waffles:

• 2 cups gluten-free old fashioned rolled oats

• 1 cup almond coconut blend milk, or milk of your choice

• 1 tsp. pure vanilla extract

• 2 eggs

• 1 medium ripe banana

• 1 tsp. baking powder

• 1 TBSP maple syrup, or more to suit your taste

• 1 tsp. cinnamon (optional)
  

For Winter Fruit Compote:

• 1 orange

• 2 cups fresh cranberries

• 3/4 cup brown sugar 

• 1/4 cup fresh orange juice

• 1/2 tsp vanilla extract

• 2 cinnamon sticks

• 1/2 tsp. cloves

• 1/2 tsp. ground ginger

Directions

To make the waffles, place all ingredients (except the toppings) in a blender and blend until smooth. The batter will be a little bit thinner than traditional waffle batter.

Heat a waffle iron on medium high to high, depending on how crisp you want them. Grease the waffle iron generously. Pour about 1/3 to 1/2 cup of batter onto the iron. Cook according your waffle iron's manufacturer guidelines.

Waffles can be kept warm in a 200 degree oven. Place them on a baking sheet in a single layer.

Serve immediately with Winter Fruit Compote or Maple Syrup.  

To make Winter Fruit Compote, zest the orange, reserving the zest in a small bowl. Peel and slice the orange into segments, fully removing the pith and membranes. 

In a saucepan, mix together orange slices, zest, cranberries, maple syrup, orange juice, vanilla extract, cinnamon sticks, cloves and ground ginger.

Cook over medium heat until cranberries begin to burst and the mixture is thickened. Cool to room temperature. Store in the refrigerator until serving time. Can be made up to 3 days before.