Blueberry Zucchini Whole Wheat Oat Waffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
