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Oatmeal Protein Waffles
4.9 from 24 votes

Oatmeal Protein Waffles

Easy, healthy oatmeal protein waffles made gluten-free! Enjoy a delicious boost of protein and complex carbs for breakfast with your favorite waffle toppings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Large or 8 Small Waffles
Calories: 345 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups rolled oats
  • 6 Tbsp protein powder optional, of choice
  • 2 tsp baking powder
  • 1 tsp ground cinnamon optional
  • ½ tsp salt sea salt
  • 2 egg large
  • 2 egg ⅓ cup, white
  • 1 cup milk of choice
  • 2 Tbsp pure maple syrup optional
Optional Additions:
  • ½ cup chocolate chips
  • ⅓ cup pecans or walnuts, chopped

Instructions

    Cup of Yum
  1. Transfer the oats to a high-speed blender or food processor and blend on a high powder for 30 seconds, or until a flour forms. Add in the protein powder, baking powder, cinnamon and sea salt and blend for another 10-20 seconds or until the dry ingredients are well-combined.
  2. Add the eggs, egg whites, milk, and pure maple syrup (if adding) to a large mixing bowl and whisk until the wet ingredients are well-combined.
  3. Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix until a smooth batter forms. Let the batter rest at least 5 minutes (it will thicken up during this time).
  4. Plug in your waffle iron and spray both the top and the bottom of the heating elements with cooking spray. Make waffles according to the manufacturer instructions for your maker. Pour batter onto the heated waffle iron, place the cover, and cook until golden brown. My BELLA Belgian Waffle Maker uses about ¾ to 1 cup of batter per waffle and I set it on high heat. For me, each waffle takes about 5 minutes to make for a crispy outside that’s golden brown.
  5. Repeat for the remaining waffle batter. My Belgian waffle maker makes 4 large waffles out of the batter. A small waffle maker makes about 8 small waffles.
  6. If you'd like, you can store finished waffles on a baking sheet while the rest of the waffles are cooking.
  7. Serve waffles immediately with butter, pure maple syrup, and any other desired toppings. Whipped cream, strawberries, blueberries, sliced bananas, Greek yogurt, almond butter, peanut butter, in season fresh fruit, jam or jelly are all great topping options for waffles.

Notes

  • *You can also use 2 cups of oat flour.
  • **If you don’t add protein powder, increase the amount of oats (or oat flour) to 2 ¼ cups. 
  • ***Use regular cow’s milk or a non-dairy milk like oat milk, almond milk, coconut milk, etc. For rich and luscious waffles, use full-fat canned coconut milk.
  • Store any leftover waffles in an airtight container in the refrigerator for up to 5 days. You can also freeze waffles in a large zip lock bag for up to 3 months.

Nutrition Information

Serving 1large waffle (of 4) Calories 345kcal (17%) Carbohydrates 42g (14%) Protein 28g (56%) Fat 8g (12%) Saturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 99mg (33%) Sodium 631mg (26%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 4 Large or 8 Small Waffles

Amount Per Serving

Calories 345

% Daily Value*

Serving 1large waffle (of 4)
Calories 345kcal 17%
Carbohydrates 42g 14%
Protein 28g 56%
Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 631mg 26%
Fiber 7g 28%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.