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Healthier and freezer friendly, these delicious Zucchini Blueberry Oat Waffles are a great way to start the day!
It's the end of summer and we're drowning in zucchini. I literally cannot give this tasty green squash away. With harvest and back to school rapidly approaching, I thought I would make use of our bounty and start making freezer-friendly recipes, like these healthier homemade Zucchini Blueberry Oat Waffles.
These waffles are what breakfasts are made for: Belgian-style waffles with deep pockets, slightly crispy on the outside but fluffy on the inside and oh-so-good. Made with whole wheat flour, oats, zucchini, blueberries and ground flax seed, these waffles are filling, taste great and a little better for you too. These waffles freeze well too! So, I like to make a double batch and freeze for later when our mornings get busy.
Zucchini Waffle Ingredients
- buttermilk
- vanilla
- eggs
- butter
- whole wheat flour
- old-fashioned oats
- baking powder
- brown sugar
- salt
- ground cinnamon
- ground nutmeg
- ground flax seed
- zucchini
- blueberries, fresh or frozen
How to Make Homemade Zucchini Blueberry Oat Waffles
Making homemade waffles is simple and tastes far better than store-bought versions.
- Start by shredding zucchini using a food processor or a grater. One or two zucchinis should yield about 1 cup. Place the shredded zucchini in a tea towel and squeeze out excess water—this step is crucial to avoid too much moisture.
- In a large bowl, whisk together the wet ingredients: buttermilk, vanilla, eggs, and melted butter. In another bowl, mix the dry ingredients: flour, oats, baking powder, brown sugar, salt, cinnamon, nutmeg, and ground flaxseeds. Combine the dry ingredients with the wet mixture, stirring gently until just mixed. Fold in the zucchini and blueberries, then let the batter rest for 10 minutes to allow the oats to absorb some moisture.
- Preheat your waffle maker and spray it with cooking spray if needed. Pour about ½ cup of batter into the waffle maker and cook according to the manufacturer's instructions, adjusting for your preferred crispness. Repeat with the remaining batter. Serve with Greek yogurt, honey, maple syrup, or fresh blueberries. Enjoy!
How to Freeze Homemade Waffles
Freezing homemade waffles is easy and a great way to have a healthy and delicious breakfast ready for when mornings are rushed. Simply make waffles according to the recipe and allow the waffles to cool completely on a baking rack in a single layer. This is important so air circulates underneath the waffles while they cool. If your waffles cooled on a plate or a baking sheet, they could get soggy from the steam, so please use a baking rack.
After the waffles have cooled completely, set the waffles flat on a baking sheet lined with parchment paper or a silicon baking mat. Freeze, in a single layer, for at least two hours. Next, stack the waffles into a freezer Ziploc bag and squeeze out as much air as possible before sealing the bag. The waffles will keep in the freezer for several months.
How to Reheat Homemade Waffles
Use your toaster or oven to reheat your frozen waffles. There is no need to thaw your frozen waffles prior to reheating. You can use your toaster or toaster oven to reheat individual waffles.
For a larger batch of waffles, line a baking sheet with parchment paper or a silicon baking mat. Preheat your oven to 350°F. Transfer frozen waffles to the prepared baking sheet and bake for 10 minutes, or until warmed through.
For more of my favorite breakfast recipes, check out my Overnight Blueberry Baked French Toast, Pear Pecan Muffins with Oat Pecan Crumble and Banana Bread.
Recipe Card
Zucchini Blueberry Oat Waffles
Ingredients
- 1 ½ cups buttermilk
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup butter melted and cooled
- 1 ½ cups whole wheat flour or ¾ cup all-purpose flour and ¾ cup whole wheat flour
- 1 cup old-fashioned or quick-cooking oats
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon ground flax seed optional
- 1 cup shredded zucchini squeezed of excess moisture*
- 1 cup blueberries fresh or frozen
Instructions
- In a large bowl, stir buttermilk, vanilla, eggs, and butter in a bowl until evenly blended.
- In a medium bowl, combine flour(s), oats, baking powder, brown sugar, salt, ground cinnamon, ground nutmeg and ground flax seed.
- Gradually stir flour mixture into buttermilk mixture until just combined. Gently fold in zucchini and blueberries. Let the batter sit for 10 minutes so the oats have time to soak up some of the moisture.
- Preheat a waffle iron according to manufacturer's instructions.
- Spray the waffle maker with cooking spray (top and bottom plates). Spread the batter evenly over the bottom of the waffle maker (generally about ½ cup per waffle) and close the top.
- Cook according to manufacturer's instructions, or until the waffles are as crisp as you like them. I usually turn to the medium setting on my waffle maker, but all appliances will cook at different rates. So please follow your manufacturer's instructions.
- Repeat with remaining batter and don’t forget to spray the waffle iron top and bottom plates with every set.
- Top with Greek yogurt, honey or real maple syrup and fresh blueberries.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Recommended Tools
waffle maker, wire rack
Megan says
These were perfect for back to school - healthy and great to make ahead to freeze.