Combine almond milk, chia, banana and lemon juice in a small mixing bowl and let set for a few minutes to clabber. Then add avocado oil, maple syrup and vanilla and whisk. Set aside.
In a blender, place 1 cup of the oats and grind to a powder, stopping to scrape down as needed. Add the baking powder and salt and pulse a few times to mix. Add the liquid mixture and process briefly to mix, and use a spatula to scrape the bottom of the blender container to make sure all the oat flour is mixed in. Blend briefly. Add the remaining 1/2 cup oats and pulse just to mix in. Let the mixture stand for 10 minutes for the oats to soak. The batter will thicken.
Set your waffle iron to a darker setting, for a crisp waffle. Preheat the waffle iron according to manufacturers instructions, for about 5 minutes. When hot, open the iron and oil lightly. Measure 1/2 cup batter and pour into the middle of the iron, and close the top. In about 2 minutes, when the waffle is browned and crisp, transfer the waffle to a plate or a cooling rack. Continue until all the waffles are done.
Serve waffles hot, with fruit and maple syrup.