Blender Protein Waffles Recipe

If there’s one thing I love, it’s a breakfast that tastes indulgent but secretly fuels everyone for the day ahead. These Blender Protein Waffles check every box: simple ingredients, no fancy protein powders, minimal cleanup, and they’re actually filling. 

They’ve become a regular in our house—especially on busy school mornings when I want to make a hot breakfast without a sink full of dishes. If you can pour ingredients into a blender, you can make these waffles.

These easy blender protein waffles are made with oats, cottage cheese, and eggs—no protein powder needed! A quick, healthy breakfast that’s filling, freezer-friendly, and perfect for busy mornings.

Blender Protein Waffles (Easy High-Protein Breakfast) | These easy blender protein waffles are made with oats, cottage cheese, and eggs—no protein powder needed!

Why You’ll Love These Blender Protein Waffles

• Naturally high in protein thanks to cottage cheese and eggs
• No flour needed—the oats blend up perfectly
• Lightly sweetened with honey (no refined sugar overload)
• Kid-approved (mine will even happily eat them plain)
• Freezer-friendly for meal prep mornings!

And yes… you really do just toss everything into a blender. No bowls. No whisk. No mess.

Healthy Blender Waffles with Oats & Cottage Cheese | Looking for a healthy waffle recipe? These blender waffles use simple ingredients like old fashioned oats, cottage cheese, and honey for a naturally high-protein breakfast the whole family loves.

Ingredients You’ll Need

You probably already have everything on hand:

• 3 cups old fashioned oats
• 2 cups cottage cheese
• 6 eggs
• 2 tablespoons honey
• 2 teaspoons baking powder
• 1 teaspoon cinnamon

That’s it. No protein powder. No oil. No milk. Simple, wholesome pantry staples doing the heavy lifting.

Do You Need a High-Powered Blender?

Because this recipe uses whole oats, a high-powered blender really does make a difference. It helps break the oats down completely, giving you a smooth batter and fluffy waffles—no gritty texture or oat chunks.

I personally recommend using a high-speed blender (like a Vitamix) for the best results. It blends the batter quickly and evenly, which means better texture and less fuss. If you make blender pancakes, waffles, smoothies, or sauces regularly, it’s one of those kitchen tools that truly earns its counter space.

👉 You can find the blender I use and love linked here.

High Protein Waffles (No Protein Powder!) | These high protein waffles are made in the blender with oats, eggs, and cottage cheese. Soft, fluffy, and kid-approved—perfect for meal prep, freezer breakfasts, or weekend brunch.

Tips for Success

• Let the batter rest for 2–3 minutes if it seems too thick—oats absorb liquid as they sit.
• Don’t overfill the waffle iron. These puff slightly thanks to the baking powder.
• Blend well. A smooth batter = fluffy waffles with no gritty texture.

Serving Ideas

We keep it simple most days:

• Butter + maple syrup
• Fresh berries, sliced bananas, and chocolate chips
• A little whipped cream

For a heartier option, they’re also great with Greek yogurt or peanut butter on top.

Freezer & Reheat Instructions

These waffles freeze beautifully.

• Let waffles cool completely
• Freeze in a single layer, then store in a freezer bag
• Reheat in the toaster or air fryer until warm and crisp

Perfect for grab-and-go mornings when everyone’s moving at warp speed.

Looking for more easy breakfast ideas? Be sure to check out my Easy Eggless Pancakes—another reader favorite from Keat’s Eats!

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Blender Protein Waffles (Gluten Free)

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Blender waffles packed with protein, low in fat, and made up of all a few whole ingredients (Gluten Free)

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Ingredients

• 3 cups old fashioned oats
• 2 cups cottage cheese
• 6 eggs
• 2 Tbsp honey
• 2 Tsp baking powder
• 1 tsp cinnamon

Instructions

1. Preheat the waffle iron.
   Heat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
   
2. Blend the batter.
   Add the oats, cottage cheese, eggs, honey, baking powder, and cinnamon to a high-powered blender. Blend until completely smooth, about 30–45 seconds.
   
3. Rest the batter (optional but recommended).
   Let the batter sit for 2–3 minutes to allow the oats to fully absorb the liquid. If the batter thickens too much, blend briefly again or add a splash of water to thin slightly.
   
4. Cook the waffles.
   Pour the batter into the hot waffle iron (about ½–⅔ cup per waffle, depending on size). Close the lid and cook until the waffles are golden brown and cooked through, about 3–5 minutes.
   
5. Repeat.
   Continue cooking until all batter is used.
   
6. Serve or store.
   Serve warm with your favorite toppings, or let waffles cool completely before freezing for later.

Notes

• A high-powered blender works best to fully blend the oats and create a smooth batter.
  
• Letting the batter rest for a few minutes helps thicken it and improves texture.
  
• These waffles freeze well—cool completely, then store in a freezer-safe bag and reheat in the toaster.
  

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 12gSaturated Fat: 3gUnsaturated Fat: 9gCholesterol: 151mgSodium: 442mgCarbohydrates: 69gFiber: 10gSugar: 6gProtein: 24g

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