Zucchini Oat Protein Waffles
Zucchini Oat Protein Waffles- made with whole grain rolled oats, hemp seeds, almond butter and yogurt, these waffles are packed full of plant-based protein and fiber. They freeze well and are perfect to prep for busy weekday mornings! (vegan + gluten-free)
With the new school year right around the corner, my mind is fixated on healthy meals that can be prepped in advance. Waffles are the perfect breakfast to prep in large batches so that you can freeze and pop them in the toaster first thing in the morning.
Of course there are decent options in the freezer section at the grocery store nowadays but trust me, I’ve tried them all and none of them can hold a candle to homemade waffles. Most of the gluten-free options are made with starches or gums and the texture is nowhere near as good as homemade. It’s worth the effort to bust out the old waffle iron.
So let’s chat about vegan protein sources. Spoiler alert: these waffles are not made with tofu. You can thank me later. Here’s what they are made with:
- Bob’s Red Mill Organic Old Fashioned Rolled Oats (certified gluten-free!) 7g per serving
- Hulled Hemp Seeds 8g per serving
- Non-dairy Yogurt (almond milk greek yogurt and soy are highest in protein) 11g per serving
- Almond Butter 3g per serving
- Chopped Walnuts 4g per serving
In addition to all of the plant protein, they are packed full of fiber, healthy fats, vitamins and minerals to keep you feeling full and energized all morning long.
If you’re looking for a nutrient dense breakfast that’s both adult and kid-friendly then you are going to love these zucchini waffles. I hope you enjoy them as much as we do!
Zucchini Oat Protein Waffles
Yield: 4 waffles*
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup oat flour (or spelt flour if not GF)**
- 1/2 cup Bob’s Red Mill Organic Rolled Oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon hemp seeds
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 6 ounces non-dairy yogurt
- 1 tablespoon almond butter
- 1/2 cup non-dairy milk
- 1/2 cup grated zucchini, after squeezed dry
- 1/4 cup chopped walnuts (optional)
Directions:
Preheat your waffle iron. In a large bowl, combine oat flour, rolled oats, baking powder, salt, cinnamon, hemp seeds, coconut sugar and chopped walnuts (if using). Whisk together and set aside.
In a large measuring cup or bowl, combine the vanilla extract, yogurt, almond butter, and non-dairy milk. Whisk until smooth. Add the shredded zucchini (after squeezed dry) to the bowl with the dry ingredients. Pour in the wet ingredients and stir until all of the flour is incorporated.
Lightly spray waffle iron with high heat oil (if needed) then scoop the batter inside and cook as directed by your waffle iron. It takes mine about 10-15 minutes to get crispy. Remove from the waffle iron, drizzle with almond butter and serve warm with maple syrup. I like to warm the in the toaster before eating for extra crispy edges.
Allow leftovers to cool completely before freezing then reheat in the toaster when ready to eat.
*the recipe can be doubled to make 8 waffles
**you can make your own oat flour by adding equal amounts of rolled oats to a blender and blending to a fine crumb
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.