About This Recipe
These crispy za’atar cottage cheese oat waffles are a savory, high-protein breakfast you can blend and cook in minutes. Whole-grain oats and creamy cottage cheese create a crunchy-meets-tender texture, while a fresh cucumber–tomato salad and lemony yogurt drizzle keep every bite bright and satisfying.
Ready in: ~20 minutes | Serves: 2 (about 2 large waffles) | Difficulty: Easy
Ingredients
For the waffles
- 1 cup rolled oats
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 cup baby spinach, optional
- 1 tsp baking powder
- 1 tsp za’atar, plus more to finish
- Pinch fine sea salt
- 2–3 tbsp water, as needed to thin
- Olive oil or nonstick spray for the waffle iron
For the salad topping
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1 tbsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- Pinch salt
- 1/2 tsp za’atar
For the lemon yogurt drizzle
- 1/4 cup nonfat Greek yogurt
- Squeeze of lemon juice
- Water to thin to drizzle
- Optional: 1 tsp tahini
Instructions
- Preheat a waffle iron to medium-high and lightly grease with 1 tsp olive oil or nonstick spray.
- Blend the batter: add rolled oats, cottage cheese, eggs, spinach (if using), baking powder, 1 tsp za’atar, a pinch of salt, and 2 tbsp water to a blender. Blend until smooth; rest 3 minutes to hydrate. If very thick, blend in 1 more tbsp water.
- Cook: pour batter into the hot iron and cook 3–5 minutes until deeply golden and crisp. Repeat with remaining batter (makes ~2 large waffles).
- Mix the salad: toss cucumber and tomato with lemon juice, olive oil, a pinch of salt, and 1/2 tsp za’atar.
- Make the drizzle: stir yogurt with a squeeze of lemon; thin with water to a pourable consistency. Whisk in tahini if using.
- Serve: top warm waffles with the salad, drizzle with lemon yogurt, and finish with extra za’atar and chili flakes if desired.
- Meal prep: let waffles cool completely, then refrigerate up to 3 days. Re-crisp in a toaster or air fryer for 2–3 minutes.
Healthy Focus
High-protein and fiber-forward: cottage cheese and eggs deliver lasting energy; whole-grain oats add beta-glucan fiber for fullness. Minimal oil and no added sugar keep it light, while a Mediterranean herb blend, fresh veggies, and tangy yogurt add flavor without extra calories.
Nutrition Facts (per serving)
- Calories: 405
- Protein: 30g
- Fat: 14g
- Carbs: 38g
- Fiber: 6g
- Net Carbs: 32g
Tips & Variations
- Certified gluten-free: Use certified GF oats if needed.
- Crispier edges: Let the batter rest 5 minutes and cook until the steam subsides.
- Cheese swap: Ricotta or Greek yogurt works; add an extra tablespoon of oats if the batter is thin.
- Veggie boost: Fold in finely chopped herbs, scallions, or grated zucchini (well-squeezed dry).
- Serving ideas: Top with a jammy egg, smoked salmon, or a drizzle of hot honey for sweet-heat.
Storage & Reheating
- Refrigerate waffles in an airtight container up to 3 days.
- Freeze up to 2 months with parchment between layers; reheat from frozen in a toaster or 375°F (190°C) oven for 6–8 minutes.
Equipment
- Blender
- Waffle iron
- Mixing bowl and spoon