High Protein Cottage Cheese Oat Waffles

Introduction

These waffles turn two simple high-protein staples—cottage cheese and oats—into a deliciously satisfying breakfast that will keep you full for hours. The recipe is naturally sweetened with banana and comes together quickly in a blender for an easy morning meal.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 7 waffles

Ingredients

• 1 ripe banana
• 2 eggs
• 1/2 cup cottage cheese (such as full fat)
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• pinch salt
• 2 cups oats (use certified gluten free if needed)
• 1/4 cup milk of choice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your waffle iron according to its instructions.
2. Add all ingredients to a high-speed blender in the order listed.
3. Blend on high until the batter is completely smooth, stopping to scrape down the sides if needed. The batter will be thick.
4. Lightly grease the preheated waffle iron with cooking spray or oil.
5. Pour the recommended amount of batter (usually about 1/3 to 1/2 cup) onto the center of the iron. Close and cook until the waffle is golden brown and crisp, which typically takes 4-6 minutes depending on your iron.
6. Carefully remove the waffle and repeat with the remaining batter. Serve immediately.

Variations

• Blender-Free: If you don’t have a blender, use oat flour instead of whole oats and mix everything vigorously in a bowl with a whisk or fork.
• Crispier Waffle: For an extra crisp exterior, let the cooked waffle sit for a minute on a wire rack instead of a plate.
• Flavor Boost: Add a sprinkle of oats or a few dark chocolate chips directly onto the batter in the waffle iron just before closing the lid.
• Savory Twist: Omit the cinnamon and vanilla, and serve the waffles topped with a fried egg and avocado.

Tips for Success

• Use a very ripe banana for the best natural sweetness and easier blending.
• If the batter seems too thick to pour easily, add an extra tablespoon of milk to reach your desired consistency.
• For consistent size, use a measuring cup or ladle to portion the batter onto the iron.

Storage & Reheating

Store cooled waffles in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, use a toaster, toaster oven, or air fryer for the crispiest results.

FAQ

Can I make these waffles ahead of time?

Absolutely. The batter can be made and stored in the refrigerator for up to 24 hours. You can also cook and freeze the waffles for a quick future breakfast.

Why are my waffles sticking to the iron?

Ensure your waffle iron is fully preheated and properly greased before adding the batter. Non-stick spray or a brush of neutral oil works best.

Can I substitute the cottage cheese?

The cottage cheese is key for protein and texture. For a similar result, you could try plain Greek yogurt, though the texture will be slightly different.

My waffles aren’t crispy. What went wrong?

This batter produces a more tender, dense waffle. For maximum crispness, ensure your waffle iron is hot enough, don’t overfill it, and let the waffle cook for the full time until deep golden brown.

Are these waffles gluten-free?

They are gluten-free if you use certified gluten-free oats, as regular oats are often cross-contaminated.

Can I make pancakes with this batter?

Yes, this batter works perfectly for pancakes! Simply cook on a lightly oiled griddle or non-stick pan over medium heat until bubbles form on the surface, then flip.