2 cups water (I used fatfree plain soy milk) 2 cups rolled oats 1 ripe banana 1/4 tsp salt 1 TB raw sugar 1 tsp vanilla
Blend everything in a blender until smooth. Let it sit for a few minutes to thicken. Bake in a non-stick waffle iron until done.
(Note: I used a small Belgium waffle iron and it made 8 waffles, enough for two dinners or one dinner and two breakfasts. Whenever I have leftover waffles, I reheat them the next day by toasting them lightly in my toaster oven.)
Source: Food for Life by Neal Barnard. Makes: 2 servings.