These easy oat waffles are made with simple ingredients, blended together in just a few minutes, and cooked until golden brown and crisp on the outside. Whether you're looking for an easy breakfast for busy mornings or a new option to add to your meal prep, these homemade oatmeal waffles are easy to customize with all your favorite toppings.
Other waffle recipes
Why You’ll Love This Recipe
- Made with basic ingredients you can blend together in one blender—no separate dry ingredients or mixing bowls needed.
- The cottage cheese and eggs help create fluffy waffles with a soft, tender interior.
- Old-fashioned oats give the waffles a subtle nutty flavor and make this a great alternative to traditional waffles. Oats also help to make this a gluten-free waffle recipe for those who can't tolerate gluten.
- Easy to customize with fresh fruit, peanut butter, maple syrup, or your other favorite toppings.
- The cooked waffles store and freeze well, making them a great option for meal prep and busy mornings.
Ingredient Notes
- Cottage cheese - We use 4% cottage cheese for a rich, creamy texture, but lower-fat cottage cheese should also work. Blending the batter until completely smooth means you won't notice the texture of the cottage cheese in the finished oat waffles.
- Old-fashioned rolled oats - Rolled oats create the base of these oat flour waffles once blended. We prefer old-fashioned oats for the best texture and a slightly nutty flavor. Quick oats or quick-cooking oats should also work, although the texture may be slightly different. We don't recommend steel-cut oats. Another great breakfast option that uses oats are our spinach banana oat pancakes or our high protein overnight oats 4 ways.
- Avocado oil - A little bit of oil helps with the texture and keeps the waffles from feeling dry. Melted coconut oil or another neutral-tasting oil can be used instead.
- Pure maple syrup - Adds a touch of sweetness without making the waffles overly sweet. You can adjust the amount slightly based on your preference.
- Certified gluten-free oats - If you need these to be gluten-free waffles, be sure to use certified gluten-free oats and check that your other ingredients are appropriate for your dietary needs.
See the recipe card below for a complete list of ingredients and measurements for this oatmeal waffle recipe.
Recipe Tips & Variations
- Let the batter rest. The 10-minute batter rest gives the oats time to absorb some of the moisture, which helps create a thicker waffle batter and a better final texture.
- Preheat the waffle iron well. A fully heated waffle iron is important for golden brown, crisp waffles. Follow your manufacturer's directions for preheating and cooking time.
- Blend until completely smooth. For the best texture, blend until no visible pieces of rolled oats remain.
- Don't overfill the waffle iron. The amount of batter you'll need depends on the size of your waffle iron, so use the amount recommended for your specific model.
- Adjust the cook time as needed. Most waffles will take about 3–5 minutes, but cooking times can vary quite a bit between waffle makers. Look for a golden brown exterior and waffles that release easily from the iron.
- Try different toppings. Fresh berries, fresh fruit, peanut butter, Greek yogurt, maple syrup, or a drizzle of nut butter are all great options.
- Keep finished waffles crisp. If you're making multiple batches, place the cooked waffles in a single layer on a wire rack while you finish cooking the remaining batter. Avoid stacking them, which can trap steam and lead to soggy waffles.
How to Make Oat Waffles
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Add the eggs, cottage cheese, vanilla, avocado oil, maple syrup, rolled oats, baking powder, and salt to a blender.
Step 2: Blend on high for 30 seconds, until smooth and no oat pieces remain. Let the batter rest for 10 minutes.
While the batter rests, preheat your waffle iron.
Lightly grease the waffle iron with cooking spray, then pour in the batter, using the amount recommended for your specific waffle iron.
Step 3: Cook according to your waffle iron's instructions, about 3-5 minutes, until golden brown and crisp. Carefully remove and repeat with the remaining batter, re-greasing the iron between batches as needed.
Step 4: Serve warm with your favorite toppings, like fresh fruit, nut butter, or syrup.
Easy Oatmeal Waffles FAQs
Store leftover waffles in an airtight container in the refrigerator for up to 4 days.
To reheat, place the waffles in a toaster, toaster oven, or oven until warmed through and crisp again. The toaster is our favorite option for bringing back the crisp texture.
These oat waffles freeze really well. Let the cooked waffles cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag or airtight container and freeze for up to 3 months. Reheat directly from frozen in the toaster, toaster oven, or oven until hot and crisp.
Yes, as long as you use certified gluten-free oats and make sure your other ingredients are gluten-free. This makes an easy gluten-free waffle recipe without using traditional wheat flour.
No. Since the cottage cheese is blended completely into the waffle batter, it adds moisture and helps create a fluffy texture without a noticeable cottage cheese flavor.
A high-speed blender works best because it turns the rolled oats into a smooth, oat flour-like batter. A food processor may work, but you may not get quite as smooth of a waffle batter.
You can use almost any type of waffle iron for these oat waffles! We’ve tested and like both this Dash mini waffle maker and this Bella flip and store waffle maker (both are great prices and space-saving options), but a standard waffle iron or Belgian waffle maker should work as well. The cooking time and amount of batter needed will vary depending on the size of your waffle iron, so follow your manufacturer’s directions and cook until the waffles are golden brown and crisp.
Other Delicious Breakfast Ideas
If you make this oat waffle recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Oat Waffles (Protein Packed)
Ingredients
- 4 eggs
- 1 cup 4% cottage cheese
- 1 teaspoon vanilla extract
- 2 teaspoons avocado oil
- 1 tablespoon pure maple syrup
- 1 ¾ cup old fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Add the eggs, cottage cheese, vanilla, avocado oil, maple syrup, rolled oats, baking powder, and salt to a blender. Blend on high for 30 seconds, until smooth and no oat pieces remain. Let the batter rest for 10 minutes.
- While the batter rests, preheat your waffle iron.
- Lightly grease the waffle iron with cooking spray, then pour in the batter, using the amount recommended for your specific waffle iron.
- Cook according to your waffle iron's instructions, about 3-5 minutes, until golden brown and crisp. Carefully remove and repeat with the remaining batter, re-greasing the iron between batches as needed.
- Serve warm with your favorite toppings, like fresh fruit, nut butter, or syrup.
Notes
- Save time/prep ahead:
- Make a double batch and freeze the extra waffles for easy weekday breakfasts.
- Blend the waffle batter while your waffle iron preheats to save a little time.
- Cook all of the batter at once, then freeze the leftover waffles individually so you can grab just what you need the next morning.
- Prep your favorite toppings ahead of time, like washing fresh berries or portioning out peanut butter or yogurt.
- The recipe can be found on My Fitness Pal by searching "BWB Oat Waffles." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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