These protein-rich oat waffles are made with cheese, oatmeal and eggs. So good you’ll never do them any other way!
Oat waffles are rich in protein
I’m haunted by these healthy oat waffles that I usually eat every morning! For the protein boost, I add nut butters plus bananas and strawberries but you can get anything you want! You can’t taste the cheeses at all, they are delicious and good for you too! If you want a regular flour and yogurt waffle recipe, check out my recipe for Yogurt waffles. For more recipes with cheese, try Savory Cottage Bowls, Frittata Egg Cheese Cottage and Protein-rich bread recipe.
Three high-protein secret weapons, oats, cheese, and egg whites are what make these crisp, light, and fluffy waffles – and the blender is the means of success. The blender does all the work here, it is used to puree small cheese along with the remaining ingredients to create a simple yet quick process.
Cottage cheese, made by growing milk, replaces the buttermilk or milk commonly used in waffle production and provides a higher amount of protein to boot. For this recipe, people often use the full fat urinal because there is no added butter or melted oil that you would normally see in waffle recipes. For the lightest, smoothest waffle, the egg whites whipped to soft tops are placed in the dough. If you want to skip that step, they won’t be smooth but they work fine!
I have a small one Dash Waffle Maker (affil link) for Christmas, they are only $ 10! They are cute and come in a lot of colors and patterns, that’s what I used to make these waffles. Even though I have a larger one, I find myself using this one more. If your waffle machine is larger, adjust the dough if needed.
- Peanut Butter or Nut Butter (I melted in the microwave for 30 seconds so it flows easily)
- Bananas, berries or any seasonal fruit
- Pure maple syrup
Can you taste the Cottage cheese?
Not at all!
How to make oatmeal
Put the oats in a blender and cook until it looks like a fine powder.
- Gluten free If you want a gluten-free waffle, make sure the oats you buy are labeled that way. Some manufacturers process and store their oats in the same place as wheat and other grains.
- Slimming cheese – Since this dish has no oil or butter I opted for full-fat fresh cheese, if you use the reduced-fat type you may want to add a bit of oil.
Meal preparation: The dough will be kept in the refrigerator for 3 to 4 days if you want to prepare it first. You can also make waffles and keep in the refrigerator, then put them in the toaster.
Oat waffles are rich in protein
These protein-rich waffles are made with cheese, oatmeal and eggs. So well, you’re never going to do them any other way!
- 2/3 the cup 4% small cheese fat curd
- 2 large eggs, separated
- first teaspoon vanilla essential oil
- first tbsp Street, (optional)
- first the cup oatmeal, or grind old-fashioned rolled oats in a blender
- 1/2 teaspoon Leavening
- 1/4 teaspoon kosher salt
Heat a waffle iron over medium heat.
Add cheese, egg yolks, vanilla and sugar in a blender if used. Add 6 tablespoons of water, oatmeal, baking powder and salt and mix until mixed into a fine powder. Switch to medium bowl with a spoon to remove all the dough.
Beat egg whites to soft peaks then add in flour bowl.
Spray preheated iron waffle oil. Fill the iron with batter (about 1/4 cup) and cook until golden brown and no steam evaporated.
Note, you can remove the sugar or use your favorite sweetener.
Serve: 2small waffle (1/2 cup of flour), Calories: 121kcal, Carbohydrates: twelfthg, Protein: 8.5g, Fat: 4.5g, Saturated fat: 1.5g, Cholesterol: 81mg, Sodium: 224.5mg, Fiber: 1.5g, Street: 1.5g
Blue Smart Score: 3
Green Smart Score: 4
Purple Smart Score: first
Key word: Cheese waffles, protein waffles, oatmeal waffles, recipes with cheese, waffles