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These cheesy, tender savory waffles come together in just a blender, no mixing bowls required. Packed with protein and vegetables, they’re an easy, delicious way to switch up the usual waffle routine and can be enjoyed any time of day.
Recipe At a Glance
- Made in the blender – the oats, eggs, Greek yogurt, cheese, and seasonings blend into a smooth batter in minutes
- No traditional flour needed – rolled oats create the base, so there’s no all-purpose flour required
- Easy to customize – swap in whatever vegetables you have in the fridge
- Soft and cheesy – blending the cheese into the batter creates an evenly cheesy, tender interior
- Family-friendly – serve for breakfast, lunch, dinner, or tucked into a lunchbox
If your family loves waffles as much as mine, be sure to also try my cheese waffles, cottage cheese waffles, and sweet potato waffles for even more veggie-forward breakfast ideas. And if you love the blender method used here, you’ll also want to check out my savory cheese pancakes with veggies.
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Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Greek yogurt – adds moisture and richness while keeping these oat-based waffles tender. Full-fat or low-fat both work.
- Milk – thins the batter as needed. Start with ⅓ cup and add more only if the batter is too thick.
- Rolled oats – blended smooth, these replace traditional flour entirely.
- Cheddar cheese – blending it into the batter distributes cheesy flavor evenly throughout.
- Vegetables (Optional but recommended!) – about ¾ cup of prepared vegetables. Broccoli, carrots, bell pepper, and mushrooms all work well, and fresh spinach can be blended directly into the batter.
Substitutions
- Greek yogurt – full-fat or low-fat both work fine
- Milk – use your preferred milk, including unsweetened dairy-free milk if that’s what your family keeps on hand (here’s my list of best milk for toddlers if you’re choosing for a little one)
- Butter – swap in a neutral-flavored oil
- Cheddar cheese – try Parmesan for a sharper flavor, keeping in mind it’s naturally saltier than cheddar. Here’s my full guide to the best cheeses for babies and toddlers if you want more options.
- Oats – use certified gluten-free oats if you need this recipe to be gluten-free
How to Make Savory Waffles
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Add all the ingredients except the vegetables into the blender. Note, if you’re using baby spinach you can blend it in. If using finely chopped vegetables then don’t add it here.
Step 2: Blend until smooth. Add the finely chopped vegetables, if using. Preheat and lightly grease your waffle maker. If at this point the batter is too thick to easily scoop or pour, stir in additional milk, a little at a time.
Step 3: Add the appropriate amount of batter for your waffle maker
Step 4: Cook until the waffles are golden brown and cooked through. Repeat with the remaining batter.
Expert Tips
- Start with less milk. Oat batter thickens as it sits, and vegetables add different amounts of moisture, so start with ⅓ cup and add more only when needed.
- Keep the vegetables small. Finely chopped or grated vegetables cook more evenly and are easier for little hands to manage.
- Blend the cheese for the softest texture. It creates a moist, almost soufflé-like center with a golden exterior. Prefer melty pockets of cheese instead? Stir it in with the veggies.
- Don’t overfill the waffle maker. Follow your manufacturer’s recommendation for batter amount.
- Let them cool before serving. The waffles will be very hot inside right out of the waffle maker.
Variations
- Broccoli Cheddar Waffles – Finely chop broccoli and stir it into the cheddar-based batter.
- Spinach Waffles – Add fresh spinach directly to the blender and blend until smooth for naturally green waffles.
- Carrot Cheddar Waffles – Finely grate carrots and fold them into the batter for a mild, slightly sweet flavor paired with cheddar.
- Zucchini Parmesan Waffles – Squeeze grated zucchini dry, stir it into the batter, and swap some or all of the cheddar for Parmesan.
- Pizza-Inspired Waffles – Use mozzarella or a cheddar-mozzarella blend, add a little Italian seasoning, and serve with warm pizza sauce for dipping.
Serving Suggestions for Babies and Toddlers
- For babies around 6 to 8 months
- Cut a soft waffle into strips that are easy to grasp
- Avoid cooking it until very crisp if your baby is still working on chewing
- For more guidance on sizing, see my post on how to serve the right food size and texture
- For toddlers around 9 months and up
- Cut into bite-sized pieces, or keep pieces larger if your toddler is practicing taking bites
- Offer a dip such as hummus, yogurt, or tomato sauce to make the waffles more interactive
- For kids
- Cut into strips or small pieces so they’re easy to pick up and dip
- Pair with a favorite dip alongside fruit or another familiar food
- Turn into a sandwich, similar to the ideas in my master list of sandwiches for kids
Savory Waffles FAQs
Not necessarily. Finely chopped or grated vegetables can go directly into the batter. The key is cutting them small enough that they soften while the waffles cook.
Oats absorb liquid, so the batter thickens as it sits. Add milk a tablespoon at a time until it’s thick but pourable.
Cooking time and batter amount vary by waffle maker. Make sure yours is fully preheated and avoid adding more batter than it’s designed for.
Let the waffles cool completely, then store in an airtight container in the fridge for up to 3 days.
Yes, and freezing is honestly the best way to always have a quick breakfast on hand. Let the waffles cool completely, then flash freeze them in a single layer on a baking sheet before transferring to a freezer bag or airtight container, where they’ll keep for up to 3 months.
For the full step-by-step method along with reheating and thawing tips, take a look at my guide to safely storing and freezing leftovers. When you’re ready to eat, reheat straight from frozen in the toaster or toaster oven.
Yes. Once cooled, pack them alongside fruit, vegetables, yogurt, hummus, or another favorite protein. Smaller waffles or waffle strips are especially easy for kids to handle.
More Savory Breakfast Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Savory Waffles (with veggies)
Equipment
Ingredients
- 3/4 cup Greek yogurt (can use full fat or low fat)
- 1/3 – 1/2 cup milk (start with 1/3 cup and add more at the end if needed)
- 2 tablespoons unsalted butter
- 2 eggs
- 1 cup (100g) rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese, (see note)
Optional
- 3/4 cup finely chopped vegetables or 2 handfuls of baby spinach (optional)
Instructions
- Add all the ingredients except the vegetables into the blender. Blend until smooth. Note, if you're using baby spinach you can blend it in.
- Stir in the finely chopped vegetables.
- Preheat and lightly grease your waffle maker. If at this point the batter is too thick to easily scoop or pour, stir in additional milk, a little at a time.
- Add the appropriate amount of batter for your waffle maker and cook until the waffles are golden brown and cooked through. Repeat with the remaining batter.
- Serve. Enjoy warm with your favorite toppings or allow to cool completely before storing for later.
Notes
- Blending the cheese right into the batter creates a moist, almost soufflé-like center with an evenly golden exterior. But if you prefer little pockets of melty cheese throughout, feel free to stir it in with the veggies instead!
