An easy, kid-friendly waffle recipe made with oat flour and cottage cheese
Fluffy High-Protein Oat Waffles
An easy, kid-friendly waffle recipe made with oat flour and cottage cheese
These fluffy high-protein oat waffles have golden, crisp edges and a soft, fluffy center. Made primarily with oat flour, plus cottage cheese and eggs for extra protein, they’re filling without feeling as heavy as a traditional waffle.
I love using mostly oats here because waffles made with a lot of all-purpose flour tend to leave me feeling overly full and bloated. These use just ½ cup of regular flour, which is enough to give them that classic fluffy waffle texture while still keeping oats as the base.
And don’t let the cottage cheese scare you! It gets completely blended into the batter, so there are no curds and no cottage cheese taste. My kids have no idea it’s in there.
Why You’ll Love It
- Made primarily with oat flour
- Cottage cheese and eggs add extra protein
- Crispy, golden edges with a fluffy center
- Kid-approved
- Naturally sweetened with just a little maple syrup
- Freezer-friendly for easy breakfasts
Ingredients
Oats: Old-fashioned rolled oats are blended into a fine oat flour and make up the majority of the dry ingredients in these waffles.
Cottage cheese: The secret to adding extra protein while keeping the inside of the waffles soft and tender. It gets blended completely smooth, so you won’t taste it or notice the texture.
Eggs: Two eggs add protein and help give the waffles structure and fluffiness.
Flour: A small amount of all-purpose flour helps give these the texture of a traditional waffle. I use just ½ cup.
Butter: Melted butter adds flavor and helps create those golden, crispy edges.
Maple syrup: Just 1–2 tablespoons lightly sweetens the batter. I usually keep it on the lower end since we add maple syrup on top.
Vanilla: Adds a little sweetness and classic waffle flavor.
Milk: Start with ¼ cup and add more as needed. The exact amount will depend on the consistency of your cottage cheese and batter.
Baking powder + baking soda: Help the waffles rise and give them a light, fluffy texture.
Salt: A little salt balances the sweetness and brings out the other flavors.
Instructions
Make the oat flour: Add 1 cup of old-fashioned rolled oats to a blender and blend until they reach a fine, flour-like consistency. Pour into a large mixing bowl and set aside.
Blend the wet ingredients: Add cottage cheese, eggs, melted butter, maple syrup, vanilla and ¼ cup milk to the blender. Blend until completely smooth.
Make the batter: Pour the cottage cheese mixture into the oat flour. Add ½ cup all-purpose flour, baking powder, baking soda and salt. Stir until combined.
Adjust the consistency: The batter should be thick but still pourable. Add additional milk a little at a time as needed, up to about ½ cup total.
Rest: Let the batter rest for 5 minutes. This gives the oats time to absorb some of the liquid and helps create a fluffy waffle.
Cook: Preheat and grease your waffle iron. Add batter and cook according to your waffle maker’s instructions until the waffles are golden with crisp edges.
✨ Notes & Tips
- Let the batter rest. Give it about 5 minutes before cooking. This helps the oats absorb some of the liquid and gives the waffles a fluffier texture.
- Don’t add all the milk at once. Start with ¼ cup. Cottage cheese can vary in moisture, so you may not need the full ½ cup.
- Look for thick but pourable batter. If it won’t easily pour or spread into the waffle iron, add another splash of milk.
- Don’t stack hot waffles. Place finished waffles on a cooling rack or in a single layer while you finish the batch. Stacking them traps steam and makes those crispy edges soft.
- For extra-crispy waffles: Let them cook until they’re a deep golden color rather than pulling them from the waffle iron as soon as they’re cooked through.
How To Store
Store leftover waffles in an airtight container in the refrigerator.
These waffles also freeze really well. Let them cool completely before transferring them to a freezer-safe container or bag. You can place parchment paper between layers to keep them from sticking together.
Reheat refrigerated or frozen waffles in the toaster or toaster oven until warmed through and crispy again.
Other Breakfast Recipes You May Like
Fluffy High-Protein Oat Waffles
- Total Time: 25
- Yield: 8 waffles 1x
Description
Fluffy high-protein oat waffles made primarily with oat flour and blended cottage cheese. They’re crispy on the outside, soft and fluffy inside, kid-friendly and perfect for freezing for easy breakfasts.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup cottage cheese
- 2 eggs
- 2 tablespoons butter, melted
- 1–2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ¼–½ cup milk, as needed
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Butter or cooking spray for the waffle iron
Instructions
- Add oats to a blender and blend until finely ground into oat flour. Transfer to a large mixing bowl and set aside.
- Add cottage cheese, eggs, melted butter, maple syrup, vanilla and ¼ cup milk to the blender. Blend until completely smooth.
- Pour the wet mixture into the oat flour.
- Add all-purpose flour, baking powder, baking soda and salt. Stir until just combined.
- Add additional milk as needed until the batter is thick but pourable.
- Let the batter rest for 5 minutes.
- Preheat and grease your waffle iron.
- Add batter and cook according to your waffle maker’s instructions until golden brown and crisp around the edges.
- Serve warm with maple syrup, fruit or your favorite waffle toppings.
Notes
Start with ¼ cup milk and add more only as needed. The amount you need will vary depending on the moisture in your cottage cheese.
For the fluffiest waffles, let the finished batter rest for 5 minutes before cooking.
Cool leftover waffles completely before freezing. Reheat directly from frozen in a toaster or toaster oven.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast