Cottage Cheese Waffles with Oatmeal!
These cottage cheese waffles are soft on the inside, crispy on the outside, and made with simple, wholesome ingredients for an easy, satisfying breakfast. If you’re looking for a quick blender waffle recipe that comes together in minutes, this one is about to be on repeat.
I’ve been making these on repeat lately because they’re one of those breakfasts that just fit into real life. These waffles are quick to blend, easy to cook, and you can switch up the toppings depending on what you’re in the mood for. They remind me of my other breakfast recipes that sneak in a little cottage cheese like my Almond Flour Bagels and my variety of muffins and pancakes. Same simple, everyday ingredients, just a different way to use them.
If you’re into easy breakfast prep like my overnight oats or chia puddings, these waffles slide right into that routine. I’ll usually make a batch, keep them in the fridge, and change up the toppings throughout the week. Go sweet with berries, whipped honey, coconut whipped cream or pair up almond butter, bananas, and a few chocolate chips. And you can’t go wrong with traditional butter and a drizzle of homemade strawberry or banana syrup. Or take them savory with avocado, eggs, crispy bacon, and a handful of microgreens. Honestly, you can’t go wrong any way.
How to Make
Add cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, maple syrup, and salt to a blender. Blend until smooth. Let batter sit to thicken slightly.
Preheat waffle maker and lightly grease. Pour batter into waffle iron. Cook until golden brown and crisp.
Repeat with remaining batter. Serve warm with berries, yogurt, maple syrup, nut butter, and/or chocolate chips.
Tips and Tricks
- Let the batter rest while the waffle iron heats up, so the oats can absorb moisture
- Don’t open the waffle maker too early, this helps them crisp
- Use full-fat cottage cheese for best texture
- Re-grease between batches if needed
- Cook slightly longer for extra crispy edges
How to Save and Store
Store in an airtight container in the fridge for up to 4 days. Freeze in a single layer, then transfer to a bag for up to 2 months. Reheat in toaster or air fryer for best texture
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make these Cottage Cheese Waffles, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Cottage Cheese Waffles with Oatmeal!
Ingredients
- 1 cup cottage cheese
- 2 eggs
- 1 cup rolled oats (or oat flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp maple syrup
- Pinch of salt
- Butter or spray for waffle iron
Instructions
- Add cottage cheese, eggs, oats, baking powder, vanilla, cinnamon, maple syrup, and salt to a blender. Blend until smooth. Let batter sit 5 minutes to thicken slightly.
- Preheat waffle maker and lightly grease.
- Pour batter into waffle iron (amount depends on size of waffle maker). Cook until golden brown and crisp, about 4–6 minutes.
- Repeat with remaining batter.
- Serve warm with berries, yogurt, maple syrup, nut butter, and/or chocolate chips.
Notes
- Batter will thicken as it sits, this is normal
- Oat flour can be used instead of rolled oats
- Adjust cook time based on waffle maker size
- These freeze and reheat really well
I had made these but when I opened the waffle maker the waffles ended up splitting in half. So, I made them into pancakes and they were still delicious. I enjoyed them with my grandmother’s homemade apricot jam and it was so delicious. They were also very filling which was great.