These high protein oat waffles are made with cottage cheese, oat flour and eggs. So good you’ll never make them any other way!
High Protein Oat Waffles
I’m obsessed with these healthy oat waffles I’ve been eating practically every morning for breakfast! To up the protein, I top mine with nut butter plus banana and strawberries but you can top them with anything you wish! You can’t taste the cottage cheese at all, they are so good and good for you too! If you want a waffle recipe using regular flour and yogurt, see my recipe for Yogurt Waffles. For more recipes with cottage cheese try my Savory Cottage Cheese Bowls, Cottage Cheese Egg Frittata and High Protein Bread recipe.
Three secret high protein weapons, oats, cottage cheese and egg whites are what make these crisp, light and fluffy waffles keepers—and the blender is the vehicle for success. The blender does all the work here, it’s used to puree the cottage cheese along with the rest of the ingredients for a fuss-free process that is lightening quick.
Cottage cheese, which is made by culturing milk takes the place that buttermilk or milk usually used in waffle-making and offers higher protein to boot. For this recipe full-fat cottage is used since there isn’t any of the added melted butter or oil that you usually find in waffle recipes. For the lightest, fluffiest waffles, egg whites, whipped to soft peaks are folded into the batter. If you prefer to skip that step, they won’t be as fluffy but they will still work out fine!
I got a small Dash Waffle Maker (affil link) for Christmas, they are only $10! They are so cute and come in so many colors and patterns which is what I used to make these waffles. Although I do have a larger one, I find myself using this one more. If your waffle maker is bigger, adjust batter as needed.
- Peanut Butter or Nut Butter (I melt it in the microwave 30 seconds so it’s easy to drizzle)
- Bananas, berries, or any fruit in season
- Pure maple syrup
- Whipped Cream
Can You Taste The Cottage Cheese?
No, not at all!
How To Make Oat Flour
Place oats in the blender and process until it resembles fine flour.
- Gluten free – If you desire a gluten-free waffle make certain that the oats you purchase are labeled as such. Some producers process and store their oats in the same places as they do wheat and other grains.
- Reduced fat cottage cheese – since this has no oil or butter I opted for full fat cottage cheese, if you use reduced fat you may want to add a little oil.
Meal Prep: The batter will last in the refrigerator 3 to 4 days if you want to make it ahead. You can also make the waffles and refrigerate, then pop them in the toaster.
High Protein Oat Waffles
- 2/3 cup 4% milk fat small curd cottage cheese
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, (optional)
- 1 cup oat flour, or grind old-fashioned rolled oats in blender
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Heat a waffle iron on its medium setting.
- Place cottage cheese, egg yolks, vanilla, and sugar, if using in the blender. Add 6 tablespoons water, oat flour, baking powder and salt and blend until mixture is smooth batter. Transfer to a medium bowl using a spatula to get all the batter out.
- Beat the egg white to soft peaks then fold into the batter.
- Spray pre-heated waffle iron with oil spray. Pour batter into iron (about 1/4 cup) and cook until golden brown and steam is no longer being released.