Preheat the waffle iron.

Grind the Oats. Turn the 1 cup rolled oats into a fine flour using a high-velocity blender at full speed for 30-45 seconds. Transfer the oat flour to a separate bowl.

Liquid Ingredients. Add the 1/2 cup mashed banana, 1 1/4 cup almond milk, 1/3 cup melted coconut oil, and 2 tsp maple syrup to the blender container and blend at high speed for 30-40 seconds, or until smooth.

Add Dry Ingredients. Add the oat flour from step #2, 1/2 cup Arbonne Plant-Based Protein Powder (chocolate or vanilla, I used chocolate), 1 tsp baking powder, 1/2 tsp sea salt to the blender container. Blend until very smooth (30 to 45 seconds).

Pour the Batter into your waffle iron according to your manufacturer's instructions. Cook for around 5 minutes, or until the indicator light turns on or there is no more steam coming out of the waffle maker.

Serve with your favorite healthy toppings. I used maple syrup, coconut whipped cream, and blackberries.

Store in the refrigerator for up to 7 days in an airtight container or in the freezer for up to 3 months.