High Protein Oat Waffles

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These high protein oat waffles are made with cottage cheese, oat flour and eggs. So good you’ll never make them any other way!

Oat Waffles with strawberries, peanut butter and bananas.
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.

Oat Waffles with strawberries, peanut butter and bananas.

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.

Waffle Toppings

  • 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
  • Honey
  • 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.

Variations:

  • 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.

Oat Waffles with strawberries, peanut butter and bananas.Oat Waffles with strawberries, peanut butter and bananas.Oat Waffles with strawberries, peanut butter and bananas.

Oat Waffles with strawberries, peanut butter and bananas.
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High Protein Oat Waffles

121 Cals 8.5 Protein 12 Carbs 4.5 Fats
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 5 servings
COURSE: Breakfast
CUISINE: American
These high protein waffles are made with cottage cheese, oat flour and eggs. So good you'll never make them any other way!

Ingredients

  • 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

Instructions

  • 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.
    blender with waffle mix
  • 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.

Video

Notes

Note, you can omit the sugar or use your favorite sweetener.

Nutrition

Serving: 2small waffles (1/2 cup batter), Calories: 121kcal, Carbohydrates: 12g, Protein: 8.5g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 81mg, Sodium: 224.5mg, Fiber: 1.5g, Sugar: 1.5g
Keywords: cottage cheese waffles, high protein waffles, oat flour waffles, recipes with cottage cheese, waffles

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101 comments

  1. I really hope the nutritional info on these is correct, because they are DELICIOUS! Almost too good to be true!

  2. These are excellent and have made them many times however,  I never get 10 from one recipe which is tough because I’m counting macros.

  3. These waffles were delicious! They were light on the inside and crispy on the outside. I loved that the waffles were  high in protein without compromising on flavor.  I served them with warmed maple syrup and blueberries. Definitely making these again! 😋

  4. Can you use greek yogurt in place of cottage cheese?

  5. Today was the 3rd time I’ve made these. I skipped the vanilla and used almond extract instead. OMG! They are DELICIOUS! Flavor reminds me of a waffle ice cream cone. Won’t make them with vanilla again. Made a triple batch today & will freeze them as soon as they cool. Thanks for an amazing recipe!

  6. I just made these as pancakes , because I don’t have a waffle iron. They are really good. Served with a dollop of almond butter and fresh strawberries.

  7. This was wonderful! Loving the high protein. I served it with warmed up blueberries and strawberries, a serving of whipped peanut butter warmed up and sugar free syrup. On the side turkey bacon. You can not taste the cottage cheese. I used GF oats.

  8. Oh my Gina!  These are incredible!  I could easily  eat these without any toppings.  I added an additional 3/4tbsp water and made pancakes.  They have a wonderful taste and texture.  Reheated in a pan over a low heat although next time I want to try saving the extra batter.  Thinking it might be a good post HIIT workout treat.  Thank you for another great recipe.

  9. Just made!! AMAZINGLY GOOD!!! I had to use Greek yogurt instead of cottage cheese. I omitted the sugar and used maple syrup. Thanks, this is a keeper!!

  10. These didn’t work for me, and totally stuck to the waffle iron. Used the rest of the batter for pancakes. Most waffle recipes call for some kind of oil, which I think I would add next time.

  11. These turned out fabulous. Didn’t have oak flour, so used whole wheat and still yummy. topped with cottage cheese and fresh strawberries.
    Thanks Gina!

  12. Gina! You are a genius! I love these waffles more than I thought I would! I have always seen waffles as a vehicle for the toppings I put on them. These waffles, I can eat straight up plain. However, I was so anxious to make these I went straight to the recipe without reading the article you wrote where you linked your yogurt waffles recipe. We aren’t cottage cheese fans so I used fage 0% yogurt that I had in the fridge instead of the cottage cheese. My waffles came out slightly denser than they should have but we’re still incredibly delicious. I just put cottage cheese on my grocery list just so I can make these properly. Thank you again Gina for all your amazing recipes. You have helped me change my eating habits into much more healthy habits. 

  13. Hi! Can I use yogurt instead of cottage cheese?

  14. Thanks for the recipe, I got 8 mini waffles out of the mix. Not tasted them yet, always looking for batching cooking recipe ideas.

  15. I love these! I make a double batch on Sundays and eat them all week.  Instead of a regular blender, I use my hand blender – I find it easier for cleanup. My hand blender has multiple attachments, so I use the chopper attachment to grind the oats, the whisk attachment to beat the egg whites, and the blender attachment to mix it all together. 

  16. These waffles are delicious…. the first time I made them I somehow missed the 6 Tablespoons of water…I added some liquid egg white… and thought well that just adds more protein 😜… so the second time I did the same…and both times I just mixed in the whole egg instead of the egg whites separately…I know it will make them lighter and fluffier… but I’m lazy…. and was hungry and didn’t want to dirty up another bowl.. lol… these are fabulous! Also the first time I used the sugar…second time I use truvia.