Cottage Cheese Oatmeal Waffles

If you want to make protein waffles without protein powder, let me introduce you to the cottage cheese waffles I’ve been working on for the past month. As someone who doesn’t love cottage cheese, let me tell you… These waffles don’t taste like it at all.

Thanks to the cottage cheese addition, this recipe has 8 grams of protein per waffle. That means they have 20% protein per serving, with no protein powder required. This is higher in protein than most “protein waffles” you can buy in stores!

This recipe uses rolled oats instead of flour, so it’s gluten-free and comes together quickly in a blender. By the time your waffle iron is hot, the batter should be ready to cook! You can freeze these for a quick morning, too. Pop them in the toaster to reheat, just like you would a store-bought waffle.

⭐⭐⭐⭐⭐ Featured Review

“These are amazing!! Came out soft and fluffy.
Will be in my new breakfast rotation.” – Kat

Cottage Cheese Waffle Ingredients

• Rolled Oats. I use old-fashioned rolled oats for this recipe, but I think quick oats would work, too. If you need a gluten-free recipe, make sure you buy “certified gluten-free oats” to avoid cross-contamination during processing.
• Cottage Cheese. I tested this recipe with full-fat cottage cheese (3.5% milkfat), but I imagine low-fat cottage cheese would work similarly. I usually try to avoid fat-free dairy products, as the texture can be off, so experiment with that at your own risk.
• Maple Syrup. A hint of sweetness helps hide any cottage cheese flavor. I prefer to use maple syrup as a natural sweetener, but any other sweetener you love should work here, too. (Sugar helps waffles crisp up in texture, so I don’t recommend skipping it completely.)
• Eggs. These not only add more protein, but also help the waffles crisp as they cook.
• Oil. I usually use olive oil or avocado oil for this recipe; I can’t taste either in the final waffle, so it’s mostly added for texture.
• Baking Powder. This helps the waffles have a more airy texture. I prefer this over baking soda.

How to Make Cottage Cheese Waffles

Step 1:

Start preheating your electric waffle iron, as the batter will likely be ready when it’s hot enough to start cooking. I recommend using a classic waffle maker rather than a Belgian-style one so the waffles will easily fit in your toaster. 

In a high-speed blender, combine 1 cup cottage cheese, 2 large eggs, 1.25 cups rolled oats, 1 tablespoon maple syrup (or honey), 1 tablespoon avocado oil, 1 teaspoon baking powder, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1/4 cup milk or water.

Note: Resist the urge to add extra liquid to the batter; the waffles are the crispiest when the batter is thick. Adding extra liquid will result in a softer waffle texture.

Step 2:

Secure the lid and blend until smooth. You may need to stop and scrape down the sides of the blender until all of the oats are pulverized. This cottage cheese waffle batter will not be super runny. It will thicken as it rests. 

When your waffle iron is ready, grease each side with cooking spray or brush with melted butter or coconut oil.

Transfer roughly 1/3 cup of batter to the center of the waffle iron, then close the lid. Cook at a medium setting (mine is set to 4 out of 6) until it beeps that’s done. 

Step 3:

When the waffle looks golden, it’s done! Use a fork to remove it from the waffle maker and repeat with the remaining batter. You should get 5 to 6 waffles from this batch, if you’re using a classic-style waffle iron. (Belgian waffle makers require double the batter, FYI.)

Transfer the waffles to a wire rack to cool as you finish cooking the rest. This will allow air to circulate, so the bottoms of the waffles won’t get soggy as they cool.

Waffles with Cottage Cheese Serving Tips

Serve your waffles with any toppings you love. If they cool down too much, you can pop them in the toaster to reheat quickly. This will help them crisp up again, too!

You can serve these with Greek yogurt and berries on top for even more protein and fiber per serving. I like to spread peanut butter on mine with sliced bananas on top.

Storage Tip: Leftover waffles can be stored in an airtight container in the fridge for up to 5 days. Or freeze them for up to 3 months. Reheat them in the toaster on a medium setting.

Cottage Cheese Waffles (No Flour!)

4.88 from 8 votes

These cottage cheese waffles are the high-protein breakfast I turn to when I'm sick of eating eggs. Each waffle has 8 grams of protein, without relying on protein powder, and the batter comes together quickly in your blender. In fact, the batter will likely be ready before your waffle iron is done preheating! Made with oats instead of flour, these are naturally gluten-free & dairy-free, too. Freeze these, then pop them in your toaster for a quick morning.

prep10 mins cook15 mins total25 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup cottage cheese
• 2 large eggs
• 1 ¼ cup rolled oats
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• ¼ cup water or milk of choice

Instructions

• Preheat your electric waffle iron on a medium setting while you prepare the batter. This recipe moves quickly, so the batter should be ready when the waffle iron is hot. I set mine to a 4 out of 6, but each waffle iron may vary.
• In a high-speed blender, combine the cottage cheese, eggs, oats, maple syrup, olive oil, baking powder, vanilla extract, salt, and liquid of choice. Secure the lid on the blender and blend until smooth. Stop and scrape down the sides of the machine, as needed, until no oats are visible.
• When the waffle iron is ready, grease both plates and pour 1/3 cup of batter into the center. Close the lid and cook on medium heat until the waffle iron beeps that it's done. Don't be surprise if steam releases from the sides of the waffle iron as it cooks; this should take 3 to 5 mintues per waffle and they will be golden brown when done.
• Use a fork to remove the cooked waffle and transfer it to a wire rack to cool. (If you place it on a plate, the bottom side might steam as it rests.) Repeat with the remaining batter until you've made 5 to 6 classic waffles. If you're using a Belgian-style waffle iron, you'll wind up with less since it requires more batter per waffle.
• Enjoy the waffles warm with your favorite toppings. Freeze leftovers in an airtight container for up to 3 months. They are easy to reheat straight from the freezer in a toaster on a medium setting.

Notes

Nutrition information is for 1 of 6 waffles. This information is automatically calculated using generic ingredients, so it’s just an estimate and not a guarantee.

Note: You can make these even higher in protein by swapping one more egg for the water or milk. The egg flavor will be slightly more noticeable in that case.

Nutrition

Calories: 156kcal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 230mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 136IU | Calcium: 79mg | Iron: 1mg

Author: Megan Gilmore

Course: Breakfast

Cuisine: American

Keyword: cottage cheese waffles

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If you try this Cottage Cheese Waffle recipe, please leave a comment and a star rating below to let me know what you think.