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Banana-Oatmeal Waffles

4 tablespoons unsalted butter
1 cup old-fashioned oats (not instant)
1 cup all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
grated nutmeg
3 tablespoons firmly packed brown sugar
1 1/2 cups buttermilk
2 large eggs
2 medium-size ripe bananas, thinly sliced crosswise
maple syrup or honey, for topping

Preheat your waffle iron.

Melt the butter; reserve. In a large bowl, whisk together the
oats, flour, baking powder, baking soda, spices, and brown sugar.
In another bowl, beat together the buttermilk and eggs with the
whisk until well blended. Pour the liquid ingredients over the
dry ingredients and whisk until just combined. Mix in the banana
slices and melted butter. Lightly butter or spray the grids of
your iron, if needed. Brush or spray the grids again only if
subsequent waffles stick.

Spoon out a full 1/2 to 2/3 cup of batter (or a little more than
the amount recommended by your waffler's manufacturer) onto the
grids. This batter is thick and lumpy, so push and spread it to
the edge of the grids with a metal spatula or wooden spoon. Close
the lid and bake until golden and crisp. (It may need a little
longer than other waffles because the batter is thick.) Serve the
waffles immediately or keep them, in a single layer, on a rack in
the preheated oven while you make the rest of the batch. Stir the
batter between waffles to redistribute the banana slices.

Serve with maple syrup, honey or melted butter, or with a raspberry
puree, a strawberry butter (mix 3 tablespoons of softened butter
with 2 tablespoons of strawberry preserves), or some whipped cream
cheese sprinkled with chopped pecans.

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