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! 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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4.94 from 29 votes
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High Protein Oat Waffles

3
4
1
SP
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.

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
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 1
Keywords: cottage cheese waffles, high protein waffles, oat flour waffles, recipes with cottage cheese, waffles

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70 comments

  1. Do these freeze well?

  2. I adjusted the recipe a bit, but these were great!
    I used a lactose-free cottage cheese, and buckwheat flour instead of oat flour. I mixed everything (without seperating the eggs) and omitted the sugar. Baked them as pancakes as I didn’t have a waffle iron but they were delicious! I do think they’d be fluffier and a little ‘lighter’ if I did the eggs seperately and used the oat flour, but still super-tasteful and filling! Love it! <3

  3. Yummy. It took a few steps to put together, but I think it will be easier next time. I used my regular size waffle maker and measured a 1/4 c of batter into each quadrant.
    I also doubled the recipe, however the egg white flattened by the time I got to the end of the bowl. That didn’t affect taste just the poofy-ness. I put left overs in fridge and put plastic wrap between the layers.
    First time making oat flour. Super simple and now I want to find more recipes using oat flour.

  4. Hi, I don’t know what I did wrong but my batter squished out the side of my waffle maker. Had to make pancakes. They are a great flavour

  5. Hi can you substitute yogurt for the cottage cheese

    • I haven’t tried yogurt, but I’ve used part-skim ricotta instead of cottage cheese to reduce the sodium, and it works great. Ricotta is a little drier, so you may need to add a little more water if the batter is too thick.

  6. Made a triple batch of these today! So delicious 😋 

  7. Is there anyway to an egg replacer? I have an allergy but would love to make these.
    Thanks!

    • Maybe try aquafaba? Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Grab a can of chickpeas.. drain the liquid into a bowl. Whip the liquid at high speed until stiff peaks form.

  8. These were fantastic! Light, fluffy flavorful. I added a handful of fresh blueberries and that worked out great! Thank you so much!!

  9. These were great. Definitely will make again.

  10. I am so excited about this recipe! Made it for three 10 year olds and they loved them!! Thank you Gina for a delicious, nutritious alternative to the store bought waffles I’ve been serving! Mom score!

  11. These are great! I will make again leaving out sugar and vanilla and use as bread replacement. 

  12. I absolutely love these waffles! I saw this recipe and asked for the waffle maker for my birthday. 😁I made them exactly like the recipe but used a sugar substitute.  Ate the first two with yogurt and berries then popped the rest in the fridge and make breakfast sandwiches with them (I reheat the waffles  in the toaster). My current breakfast addiction! 🤤 Thanks for a great recipe! 

  13. I almost forgot the water!! Perhaps consider adding water in the ingredients list? 

  14. These are so good! They don’t taste “healthy” – especially when you drizzle some syrup on top! We’ve made these pretty much every day the past two weeks. They’re even good after refrigerating. Just pop them into your waffle maker for a minute to warm them in the morning and they’re good as new.

  15. These are fabulous! I will NEVER make waffles using any other batter. I made some adjustments – I did not add the sugar, they don’t need it in my opinion. I also did not whip the egg whites separately which (I think needs mentioned) does change the total volume of the batter. Thus, does affect the points a bit. After making these more than 5 times now, I am never able to get the volume of batter to get 10 quarter cup batter portions. Not complaining or indicating the recipe is wrong, I know it is because putting the whole egg in the mixer with the batter does not result in the same volume as whipping the eggs and folding them into the batter. I am fine with that, I don’t want the extra step or extra dirty dishes to clean. I consistently get about 1 3/4 cups of batter which is short of the 2 1/2 cups I should be getting according to the recipe servings. I am getting 3 less (1/4 cup batter) waffles. If you are watching points closely, and are also skipping the extra step of whipping the eggs, you should check your point totals if important to you.

  16. These are soooo good!  Not hard to make and freeze and reheat easily,  flavor is better than any mix out there,

  17. Can yogurt be used instead of cottage cheese?

  18. Has anyone ever tried to make these in a larger amount and freeze them? My 8 year old LOVED them and I’m thinking they’d be a great and healthy breakfast option – but I can’t make them every morning! 

    • Yes!  I make a doubled batch and cook in a regular size round waffle maker, I stick to the 1/4 cup per waffle so they come out smaller than a standard waffles. I bag them in a gallon ziploc bag after they cool, keep In the freezer, and reheat in the toaster. 

  19. The waffles turned out great, but the batter didn’t mix well in the blender. It worked better with my hand mixer.

  20. been making your high protein rolls weekly…yummy…so cannot wait to make these. My dash mini waffle came today so tomorrow I will get started…cannot wait.

  21. These turn out great. I did have oat flour on hand, used 2 % cottage cheese, no additional oil. The beaten egg whites must add to the lightness of these waffles. They toast up nicely too. I leave out the sugar and vanilla and made some of them using a 1/4 cup worth so they are small, and make egg bacon sandwiches with them, using the waffles. That is a favorite. I don’t think I would be able to get 10 waffles out of this using 1/2 cup stated in recipe–probably more like quarter of a cup to make that many. I used a regular All Clad waffle maker. I see someone added more like 9 tabs water–might try that next time to add a bit more water. These are a favorite waffle and I am going to make another batch. I keep them frozen.

  22. Delicious

  23. Another AWESOME recipe!! Thank you!!!

  24. These waffles were amazing! I followed recipe as is (I also have the Dash mini waffle maker). So tasty and so low in points! Will definitely become a repeat in our house (as are so many of Gina’s recipes!)

    My only issue was that I only got 7 mini waffles out of the batter. If I am reading the recipe correctly, it should have made 10. I used 1/4 cup batter for each waffle. Did anyone else have this issue?

  25. My kids loved these waffles!  My son topped his with strawberries and a drizzle of Nutella.  My picky kid devoured them and has already asked me to make them again. 

  26. Just tried this recipe and it was delicious! Even my super picky toddler loved them. I didn’t add any sugar and just topped with fresh fruit. I put everything straight into a ninja blender and it worked perfectly fine! 

  27. These were absolutely delicious! They came out so light and fluffy! I used fat-free cottage cheese since it is all that I had in the fridge and added just a bit of oil to make up for the lost fat. Instead of the 1/4 cup batter in a personal-sized machine, I measured out 1/2 cup batter in my Belgian Waffle maker, making 4 1/2 large waffles. I opted to leave the sugar in and top them with plenty of fresh strawberries, blueberries, and banana slices – so tasty and very filling! They freeze and reheat very well, too. I highly recommend these. Thank you!

  28. Could these be made as a pancake if you don’t have the waffle maker? 

  29. Made these this morning and as usual they do NOT disappoint. I did not use sugar and I used 2% Good Culture Cottage Cheese (19g protein) and no extra oil. I also added the 2 eggs right into the blender. Do you think it would change the consistency of the waffle if I substitute egg whites for the water (to up the protein even more)?

  30. How many servings does the recipe make?

  31. Made these this morning and they tasted great! I went to log them in my WW app and it’s actually not 1 point per serving on purple. When the oats are blended to a flour it’s no longer 0 points. I think these actually come to about 3 points per serving if you’re on purple. 

    • That makes no sense, you’re not drinking this like a smoothie. Example, I can also make this without the blender and just mix by hand.

      • This is one of those “6 of one, half dozen of another” situations. Technically, oat flour is not a zero point food on WW. However, oats in any other form are.  At what point or how finely does one need to “chop” oats before they are no longer zero points? It’s a bit silly, really. This is partly a judgement call by the member, combined with doing what works for the individual. 

        I don’t care for cooked oatmeal, so I never eat a bowl of zero point oatmeal. Consequently, when I do eat oats in any form, I treat them as a zero point food. I’ve been successful following doin this. I don’t count the points in oat flour and it works for me.

  32. I can’t wait to try these! Could greek yogurt be used instead of cottage cheese in a pinch?

  33. Made these for Sunday brunch and they were delicious! Very light and fluffy. The only variation was 2% instead of the 4% cottage cheese and I didn’t add any oil or extra water and they were fine. Next time I might leave out or reduce the sugar as Gina stated since we topped with maple syrup and that made them a little too sweet for me. Thanks for another great recipe, Gina. I’ve been following you for years and really enjoy your recipes. 

  34. Made these today for my daughter, 12 yrs, who loves a good waffle. She said they were DELICIOUS!  I did whip the egg whites separately, but next time i would just add the 2 whole eggs to the blender.  It’s more bowls, mess, work and I’m sure they are just as yummy, as Gena says. The added protein from the cottage cheese and using oat flour – home run!  Thanks!

  35. These were fluffy and delicious! Very glad I gave these a try. I used fat free cottage cheese and did not add any oil. I needed to add a little more water to the batter – probably 9 tablespoons in total instead of the 6 in the recipe. Among the best waffles I have ever had!

  36. Do they freeze well? 

  37. Made these today and they were wonderful. One of the best waffles I’ve ever had and they were good for me.

  38. Thoughts on how to make these dairy free?

  39. I am so excited to make these this week for breakfast! I love waffles!!!

  40. Hi! If you decide not to fold in the egg whites, would you include the whole egg in the blender, or leave out the egg whites completely? Thank you!

  41. i wonder also if you can use no fat cottage cheese for them and if they taste different.

  42. Is it possible to use this batter to make pancakes instead of waffles?  (I don’t have the waffle maker and hate to purchase another single use appliance.)  

    Thanks,
    Marlene

  43. Love the idea of the waffles high protein low fat, similar to pancakes that I make. However is there anyway to avoid having to whisk the egg whites so as to avoid beaters bowl and an extra step?

    Thanks. 
    Bobbie

  44. I just bought 2%. Do you think that is still ok?

  45. These look great! Is there a dairy free alternative?

  46. Delicious waffles! I’m glad it made extra-great for weekday toast & go!!! I toured with raspberries & a dollop of whipped cream 😋

  47. I would love to make this recipe but am allergic to dairy milk.  Is there a non-dairy substitute for cottage cheese that would work – e.g goat cheese crumbles ?

  48. These look great – question – can they be made with 0% or 1% fat cottage cheese instead?

  49. Oh I can’t wait to try! I have FF cottage cheese on hand. Do you think it would be ok to use that instead of the 2%??  Thanks for all the great recipes!!!

  50. Could I make these into pancakes?

    • Just made them as pancakes – didn’t change the recipe at all to do it. SO good!! I also added just a few Lily’s dark chocolate chips because why not? So yummy