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High ProteinNo Added SugarMeal Prep

High-Protein Oat Waffles with Skyr

Crisp waffles from blended oats, eggs, whey and skyr — an estimated 35 g of protein per serving with no added sugar.

By The Chef Kitchen · · · Version 1.4

Prep
10 min
Cook
15 min
Total
25 min
Servings
2
Difficulty
easy
Cost / serving
₹100
Golden oat waffle topped with thick skyr, sliced apple and chopped almonds

Estimated nutrition per serving

How we calculate →

Covers the full batter and the skyr topping. Values are per serving and stay the same when you scale servings.

Calories
385kcal
Protein
35g
Carbs
35g
Fat
12g
Fibre
3.5g
Added sugar
0g
Full nutrition detail
Total sugar
6 g
Saturated fat
3 g
Sodium
400 mg
What's included in this calculation?

The estimate covers every listed ingredient at its stated quantity — optional ingredients included, unless the cook's notes say otherwise — prepared as written and divided by the stated servings. All quantities are metric: weighed in grams or measured in ml, tsp and tbsp.

Recommended sides and optional pairings are not included. Where a combined figure appears, it is shown only inside a pairing card labelled “Estimated nutrition when paired with”.

Before publication, every recipe passes automated checks: macro arithmetic against stated calories, tag honesty, and a screen for medical-claim language.Read the editorial policy.

Ingredients (2 servings)

2 servings
  • 80 gRolled oats
  • 30 gWhey protein (unflavoured) — about 1 scoop; flavoured whey usually carries sweeteners or added sugar

    Swap: Use 50 g extra skyr and 20 g more oats. The waffles still work, but protein drops to roughly 24 g per serving.

  • 2 pieceEgg
  • 200 gSkyr — 100 g for the batter, 100 g to serve

    Swap: Use thick hung curd (chakka): drain full-fat dahi in muslin for 4–6 hours. Protein is roughly half that of skyr, so the nutrition figures shift accordingly.

  • 80 mlToned milk
  • 1½ tspBaking powder
  • ½ tspVanilla extract (optional)

    Swap: Use a pinch of cardamom powder instead, or leave it out.

  • 1 pinchSalt
  • 1 tspVegetable oil — for the waffle iron

Method

  1. Grind the rolled oats in a mixer jar to a fine flour, about 30 seconds.

  2. Add the whey protein and baking powder to the jar and pulse once to combine the dry ingredients evenly.

  3. Add the eggs, 100 g skyr, milk, vanilla and a pinch of salt. Blend to a thick, pourable batter. Rest for 5 minutes so the oats hydrate.

  4. Heat the waffle iron and brush it lightly with oil.

  5. Pour in half the batter and cook until deep golden and crisp, 4–6 minutes depending on your iron.

  6. Repeat with the remaining batter.

  7. Serve hot, topped with the remaining 100 g skyr and fresh fruit if you like.

Why this recipe works

Whey and skyr together push each serving to an estimated 35 g of protein without the batter turning rubbery — eggs and rested oats keep the crumb tender while the whey browns the outside crisp. Oats bring carbohydrate and fibre, and ripe fruit on top means no added sugar is needed anywhere.

Storage and reheating

Cool waffles fully, then stack with parchment between them. Refrigerate up to 3 days or freeze up to 1 month. Reheat straight from the freezer in a toaster on medium — they re-crisp better than they do in a microwave.

Pairs well with

Optional accompaniments, excluded from the nutrition summary above — it covers the dish alone. “When paired” figures add one serving of the side to one serving of the dish.

Two small bowls of soft stewed apple pieces with cinnamon sticks
Topping

Cinnamon Apple Compote

Soft-stewed apple with cinnamon and lemon — all the sweetness comes from the fruit. No added sugar.

Estimated nutrition when paired with Cinnamon Apple Compote: ~427 kcal ·35.2 g protein per serving

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