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If you’re anything like us, you wake up hungry and ready to feast on breakfast. But we’re trying to keep it healthy these days, which is why we’re making these Banana-Oat Waffles from Ginny Kay McMeans’ The Make Ahead Vegan Cookbook. This fiber-packed treat is a nutritious way to start the day … and the perfect way to use up an overripe banana. Similar to all of McMeans’ recipes, these waffles can easily be stored in the freezer—all you need to do is defrost in the fridge, pop in a toaster, and you’ll get a repeat performance of this awesome breakfast. Serve with bananas and maple syrup (the way we like it), or vary it up with any desired fruit or nut combination you have on hand.

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