In a high speed blender or food processor, add your oats and blend until a flour-like consistency remains. Gently shake the blender to loosen it up. Add the bananas and milk and blend again, until a smooth batter remains. Transfer into a bowl and let the batter sit for 10 minutes.
Grease a waffle iron and heat up. Once hot, pour portions of the batter onto it. Cook until the edges are crispy and the center is cooked. Repeat the process until all the batter has been used up.
Enjoy immediately or let the waffles cool completely.
TO STORE: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week. TO FREEZE: Place waffles in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator. TO REHEAT: Either reheat on a non-stick pan or in an oven preheated at 180C/350F. Avoid microwaving them, as they will become soft and slightly soggy.