Oatmeal Protein Waffles

Honey being poured on top of waffles with fresh berries and almond butter.

4.84 from 6 votes

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 Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: Large or 8 Small Waffles

Calories: 345kcal

Author: Julia

Ingredients

2 cups rolled oats*
6 Tbsp protein powder of choice optional**
2 tsp baking powder
1 tsp ground cinnamon optional
½ tsp sea salt
2 large eggs
2 egg whites ⅓ cup
1 cup milk of choice***
2 Tbsp pure maple syrup optional

Optional Additions:

½ cup chocolate chips
⅓ cup chopped pecans or walnuts

Instructions

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.
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.
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).
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.
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.
If you'd like, you can store finished waffles on a baking sheet while the rest of the waffles are cooking.
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