Cottage cheese waffles are easy flourless oatmeal waffles (gluten-free) that come together in less than 15 minutes with simple ingredients. They’re freezer-friendly protein waffles that are perfect for prepping ahead for busy mornings.
These cottage cheese waffles have become one of my favorite make-ahead breakfasts. They’re similar to my popular cottage cheese pancakes, but in waffle form, with crisp edges, a tender center, and some protein to help keep everyone full.
One of my favorite things about this recipe is how well the waffles freeze. I like to make a big batch, stash them in the freezer, and pop them into the toaster for my kids on busy mornings for an easy homemade breakfast that’s ready in minutes.
Ingredient notes and substitutions
- Cottage cheese: I use full-fat cottage cheese or 2% low-fat cottage cheese.
- Oil: I use olive oil in this recipe. However, any neutral oil, like coconut oil or avocado oil will work.
- Old-fashioned oats: I haven’t tried quick oats, but I would guess that they would work.
How to make cottage cheese waffles
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat waffle iron.
Step 2: Add all of the ingredients to a blender. Blend until smooth.
Step 3: Grease top and bottom griddles with cooking spray each time. Cook waffles according to your waffle maker’s directions.
Recipe Tips!
- Preheat your waffle iron well: A hot waffle iron helps create crisp, golden waffles.
- Don’t overfill the waffle iron: Leave a little room for the batter to spread.
- Cook until deeply golden: Waiting an extra minute helps the waffles crisp up.
- Serving suggestions: Serve with butter and maple syrup, buttermilk syrup or fruit syrups, peanut butter and jelly or your favorite spread. I serve the waffles with fresh fruits like berries or bananas, sausage, and bacon.
- Gluten-free: To ensure that the waffles are gluten-free double check your oats and the rest of your ingredients.
- Blender: If you don’t have a blender, a food processor will also work.
How to freeze
The waffles freeze and reheat well.
To freeze: Let the waffles cool completely on a wire rack. Place the waffles in a single layer in a freezer-safe container. For more than one layer, separate with parchment paper or wax paper. Freeze for up to 2 months.
To reheat: I briefly microwave the waffles in a single layer for about 30 seconds. Then, I place them in a toaster oven to crisp the waffles back up.
Storage
Store any leftover waffles in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
More cottage cheese breakfast recipes!
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Cottage Cheese Waffles
Ingredients
- 3 large eggs
- 1 ½ cups cottage cheese
- 2 tablespoons oil
- 1 tablespoon maple syrup or honey
- ¼ teaspoon baking soda rounded
- ½ teaspoon ground cinnamon
- 1 ½ cups old-fashioned oats
- ¼ teaspoon salt
- Cooking spray
Instructions
- Preheat waffle iron.
- In a blender, add all of the ingredients. Blend until smooth.3 large eggs, 1 ½ cups cottage cheese, 2 tablespoons oil, 1 tablespoon maple syrup or honey, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, 1 ½ cups old-fashioned oats, ¼ teaspoon salt
- Grease top and bottom griddles with cooking spray each time.
- Cook waffles according to your waffle iron’s directions.
Notes
- Cottage cheese: I use full-fat cottage cheese or 2% low-fat cottage cheese.
- Oil: I use olive oil in this recipe. However, any neutral oil, like coconut oil or avocado oil will work.
- Old-fashioned oats: I haven’t tried quick oats, but I would guess that they would work.
- Nutrition values are estimates.
Nutrition
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