Skinnytaste > Recipes > Breakfast and Brunch > High Protein Oat Waffles

High Protein Oat Waffles

This post may contain affiliate links. Read my disclosure policy.

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.


  • 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.

High Protein Oat Waffles

4.86 from 64 votes
These high protein waffles are made with cottage cheese, oat flour and eggs. So good you'll never make them any other way!
Course: Breakfast
Cuisine: American
Oat Waffles with strawberries, peanut butter and bananas.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: 5 servings
Serving Size: 2 small waffles (1/2 cup batter)


  • 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.
    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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



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


Serving: 2 small waffles (1/2 cup batter), Calories: 121 kcal, Carbohydrates: 12 g, Protein: 8.5 g, Fat: 4.5 g, Saturated Fat: 1.5 g, Cholesterol: 81 mg, Sodium: 224.5 mg, Fiber: 1.5 g, Sugar: 1.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

125 comments on “High Protein Oat Waffles”

  1. Avatar photo
    Anna Holland

    This is a regular item for breakfast in my household. I do simplify it. In a high speed blender I put the wet ingredients (I do not separate the eggs) blend then add oatmeal flour, salt, sugar and baking powder and blend again. So easy and so wonderful. If you are a waffle family like mine, this needs to be your go to.

  2. I made these this morning and they were delicious! I had to make my own oat flour and I even added just a 1/2 scoop of vanilla protein powder to the mix for even more protein. I only had low fat cottage cheese but I didn’t have any issues with using it. I had them with a tsp of jam and about a Tbsp of maple syrup. 10/10 I would make them again for sure!

  3. I have made these numerous times since we are now trying to eat healthier and who doesn’t love waffles? I halve the recipe since it’s just 2 of us and it’s perfect. Thank for a great recipe, it’s part of our weekly breakfast.

  4. Good base. I agree; lots of appliances. I may skip whipping the egg whites. The flavor is neutral. My changes: +1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg (fresh ground), 1 packet of Stevia. Topped mine with almond butter. I imagine variations with chocolate and/or pumpkin would be good. Soft vs crunchy. Rating 3.5 stars

  5. These waffles are sooooo good!! I didn’t have oat flour so I used whole oats and ground them up. These are netter than regular waffles. The oat taste makes it delicious and you would never even know there is cottage cheese in them! Made them in my mini waffle maker and they come out thick too! I ate it with sliced banana and strawberries on top. So good!
    Thanks for the recipe Gina!!

  6. Wow! These waffles were delicious! So easy and quick to make, even with fluffing the egg whites. They have no cottage cheese taste just a slight tang like buttermilk would. These are my new go to waffles! And the only sub I made was adding maple syrup instead of sugar in the batter. Thank you for an awesome recipe!

  7. Avatar photo
    Teena Fithian

    These were surprisingly delicious! You really cannot taste The cottage cheese. They were very good. Will make again.

  8. Absolutely delicious! I love the “almost sweet” flavor from the oats. I had them as pictured with berries and a little peanut butter, but they would also be amazing for an egg sandwich!

  9. Avatar photo
    Rebecca Featherstone

    Too many steps and kitchen equipment. Kids didn’t like the bland “healthy” taste.

  10. Absolutely the best! Used fresh strawberries and frozen (thawed) blueberries and a little “real” maple syrup. I could eat 10 of these!

  11. I make these every weekend! Love them. So easy and taste so much better than premade toaster waffles. I add mini chocolate chips 😁. Even my picky son eats them!

  12. Love this recipe but wanted to note that the directions say to combine the yolks in the blender but it’s really the egg whites that should be used.

    1. No, it shows in the video to incorporate the yokes in the blender and in a seprate bowl to beat the whites to a soft peak and fold into the batter

  13. Delicious recipe, toddler approved! 5 stars as written, and easy to adapt. I have made this with both cottage cheese and Greek yogurt. I’ve also thrown in some ripe banana for sweetness, reducing the water by a few tablespoons to account for moisture, and skipping the sugar— this works too. Don’t skip whisking the egg whites, it really helps make the waffles fluffy.

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

  15. Avatar photo
    Daryl Derleth

    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.

  16. 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! 😋

  17. 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!

  18. 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.

  19. 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.

  20. 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.

  21. Avatar photo
    Michele Corner

    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!!

  22. 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.

  23. 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!

  24. 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. 

  25. Avatar photo
    Helen Sawyerr

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

  26. 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. 

  27. Avatar photo
    Rhonda Spangler

    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.

  28. These waffles are a fantastic healthy breakfast option. I make them in bulk and freeze them. I leave the sugar out and don’t notice. Top with cut up strawberries and a few raspberries  , don’t even need syrup or any extra sugar!  

  29. Game changer for me. Thank you so much for this recipe. The only change I make is to add Swerve instead of sugar.

  30. Thank you for this wonderful, delicious recipe ! I made it this Christmas morn for breakfast. Modifications: I used Trader Joes Organic Rolled Oats with Ancient Grains & Seeds GF in lieu of regular oats. 2% cottage cheese, almond milk in lieu of water. I blended everything together incl. eggs whole. Made pancakes rather than waffles knowing they’d be more dense anyway due to not whipping egg whites. The result was stellar, a moist albeit dense pancake with a sourdough flavor. Very satisfying and filling this way. Batch cook and freeze next time !

  31. I think there’s an issue with your listed macros. It looks like the macros are based on 1 cup of oats, but the recipe calls for 1 cup of oat flour – which is a big difference. Can you clarify?

  32. Best waffle recipe I’ve found, and I am a lover of gluten. The only thing I’d say is that the serving size is pretty far off. To feed five people, I tripled the recipe (for those who don’t want to count out 18 T of water, that’s a little over 1 c. of water). Otherwise, awesome recipe!

    1. Tasted bland and was difficult to get through. Texture was also not great, it was chewy and oat-y in a bad way. I had mine with butter and maple syrup, and that was not able to cover up the taste.

      I think peanut butter could work better if I try again, but I probably will just look for a different recipe.

  33. I love this recipe so much. I have been making the recipe just slightly larger and each Sunday I make 10 of these. I keep them in the fridge and every morning I pop two in the toaster. I don’t add the sugar in the recipe (not a sweets fan). I really like that I can just pair these waffles with a variety of things to “change it up.” Some morning I eat them with berries, sometimes just plain and last week I added a bit of dark chocolate PB to change it up. I also love that if I am in a hurry, I just toast these and head out the door and I am not hungry before lunch time. I love these waffles! Amazing for meal prep!

  34. These turned out great! Taste was better than anticipated. Only thing is that most of the store bought cottage cheese has decent amount of salt in it so next time will not add any but I get that saltiness is a preference thing as well. I don’t see how the batter will last in the fridge since the egg will flatten but maybe make the batter ahead except the egg whites and just beat the whites in the morning and fold it in before making? I’ll try that next time since cooking first thing in the morning is not my thing. Also got got 3 8inch size waffles out of this recipe. It’s a win!

  35. 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

  36. 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.

  37. 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

    1. 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.

    1. 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.

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

  39. 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!

  40. 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! 

  41. I just made this recipe a second time and I am pretty sure I missed the six tablespoons of water when I made it the first time.  The water is not listed in the ingredients but in the instructions.  This time it made 10 waffles using the 1/4 cup scoop so I wonder if others are missing this as well.  

  42. 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.

  43. 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.

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

      1. I make my oat flour and use Stevia. I always double the recipe, freeze them, and reheat in the toaster. I like them to be crispy. My husband and I enjoy these so much that I rarely make box waffles anymore.

  45. 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! 

    1. Avatar photo
      Melissa Sullivan

      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. 

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

  47. 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.

  48. 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.

  49. 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?

  50. 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. 

  51. 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! 

  52. 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!

  53. Avatar photo
    Elissa Vancura

    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)?

    1. I made it in a large waffle maker that makes 4 waffles at a time and I used 1/3 cup of batter per waffle with yield of 5. They are filling.

  54. 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. 

    1. 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.

      1. 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.

  55. 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. 

  56. 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!

  57. 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!

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

  59. 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!

  60. Avatar photo
    Marlene Brannen

    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.)  


  61. Avatar photo

    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?


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

  63. 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 ?

  64. 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!!!

    1. 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