In a blender, pulse rolled oats, baking powder, salt, and ground cinnamon until it resembles a flour-like texture, about 30 seconds. Pour into a medium mixing bowl.

In the same blender, combine mashed bananas, eggs, melted coconut oil, maple syrup, fresh spinach, and vanilla extract. Blend on high for about 1 minute until smooth.

Pour dry oat mixture back into the blender with wet ingredients. Blend on medium speed for 15-20 seconds until just combined, ensuring a slightly chunky batter.

Preheat your waffle iron and lightly grease if needed. Ladle ½ cup of the batter onto the center of the waffle iron. Cook for 4-6 minutes until golden brown.

Carefully remove the waffles from the iron and serve warm with fresh fruit, yogurt, or a drizzle of maple syrup. Leftovers can be stored in the fridge for up to a week or frozen for two months.