Blueberry Zucchini Whole Wheat Oat Waffles Recipe

Introduction

This quick and wholesome 15-minute blueberry waffle recipe combines the natural sweetness of ripe banana and fresh blueberries with the added nutrition of grated zucchini. Perfect for a nutritious breakfast or snack, these waffles are easy to make and delightfully flavorful.

Ingredients

• ½ cup grated zucchini
• ½ cup blueberries
• ⅔ cup uncooked rolled oats
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 medium ripe banana
• 3 eggs
• ½ tablespoon oil

Instructions

1. Step 1: Place grated zucchini in the center of a paper towel or a clean tea towel. Wrap it up and press down firmly to remove excess water. Set aside.
2. Step 2: In a blender, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and nutmeg. Blend until the oats reach a flour-like consistency.
3. Step 3: Add the ripe banana, eggs, and oil to the blender with the dry ingredients. Blend until smooth but avoid over-mixing. If you don’t have a high-speed blender, mix dry ingredients in a bowl, blend the wet ingredients separately, then combine gently to prevent dense waffles.
4. Step 4: Fold the drained zucchini and blueberries into the batter carefully.
5. Step 5: Preheat your waffle iron. When hot, pour about ½ cup of batter onto the center of the iron.
6. Step 6: Cook waffles for 4–6 minutes or until they are golden brown and crispy, depending on your waffle iron.
7. Step 7: Remove waffles carefully and keep warm on a baking sheet in a 200℉ oven while cooking the remaining batter. This recipe yields approximately 2 large or 4 small waffles depending on your iron size.
8. Step 8: Serve waffles warm, or let them cool before storing in the fridge or freezer for later enjoyment.

Tips & Variations

• Try adding a handful of chopped nuts or a teaspoon of vanilla extract for extra flavor.
• Use frozen blueberries if fresh aren’t available, just fold them in without thawing.
• For a gluten-free option, replace whole wheat flour with almond flour and use gluten-free oats.
• If you prefer crispier waffles, increase cooking time slightly but watch closely to avoid burning.

Storage

Store cooled waffles in an airtight container in the refrigerator for up to 3 days or freeze them for up to 1 month. To reheat, toast or warm in a toaster oven until heated through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before cooking. Give it a gentle stir before using, as ingredients may settle.

Can I substitute the zucchini with another vegetable?

Grated carrot or pumpkin can be used as alternatives, but make sure to drain excess moisture to maintain waffle texture.

Blueberry Zucchini Whole Wheat Oat Waffles Recipe

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★★★★★

4.6 from 100 reviews

This quick and nutritious 15 Minute Blueberry Waffle recipe features wholesome ingredients like grated zucchini, blueberries, rolled oats, and whole wheat flour. Perfect for a healthy breakfast or snack, these waffles are easy to prepare and packed with flavor, cinnamon, and warm spices for a comforting bite.

• Author: Naya
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 large waffles or 4 small waffles 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup grated zucchini (drained)
• ⅔ cup uncooked rolled oats
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Wet Ingredients

• ½ cup blueberries
• 1 medium ripe banana
• 3 eggs
• ½ tablespoon oil

Instructions

1. Drain Zucchini: Place grated zucchini in the middle of a paper towel or a clean tea towel, wrap it up, and press down firmly to draw out excess water. Set aside the drained zucchini.
2. Blend Dry Ingredients: In a blender, combine rolled oats, whole wheat flour, baking powder, cinnamon, and nutmeg. Blend until the oats reach a flour-like consistency.
3. Add Wet Ingredients: Add the ripe banana, eggs, and oil to the blender with the dry mixture. Blend until a smooth batter forms, being careful not to overmix to avoid dense waffles. If you do not have a high-speed blender, mix the dry ingredients in a bowl first, then blend the wet ingredients separately before combining everything gently.
4. Fold in Blueberries and Zucchini: Gently fold the blueberries and the drained grated zucchini into the batter by hand to distribute evenly without breaking the berries.
5. Preheat Waffle Iron: Heat your waffle iron until hot and ready for cooking. Ensure it is properly oiled or sprayed if needed to prevent sticking.
6. Cook Waffles: Pour ½ cup of batter onto the hot waffle iron. Cook for 4-6 minutes or until the waffle is golden brown and crispy, adjusting time depending on your specific waffle iron’s heat.
7. Keep Warm: Remove the cooked waffle carefully and place on a baking sheet inside a 200°F oven to keep warm while cooking additional waffles.
8. Serve or Store: Enjoy the waffles warm immediately or let them cool and store in the refrigerator or freezer for later use. This recipe yields approximately 2 large waffles or 4 small waffles depending on your waffle iron size.

Notes

• If a high-speed blender is unavailable, blend dry and wet ingredients separately before combining by hand to avoid over mixing.
• Make sure to drain the zucchini well to prevent soggy waffles.
• Cooking time may vary depending on your waffle iron; cook until waffles are crispy and golden.
• Waffles can be stored in the fridge for up to 3 days or frozen for up to 1 month.
• Allow frozen waffles to thaw or reheat in a toaster or oven for best texture.

Keywords: blueberry waffles, zucchini waffles, healthy waffles, quick breakfast, whole wheat waffles, gluten free oats, cinnamon waffles