These healthy blueberry waffles are soft, fluffy, and packed with juicy blueberries and finely shredded carrots for an easy breakfast the whole family can enjoy! Made with oat flour, Greek yogurt, eggs, and just a little maple syrup (if you want added sweetness), they're a fun way to get fruit, veggies, whole grains, protein, and healthy fats all into one easy breakfast.
As a registered dietitian and toddler mom, waffles are one of my FAVORITE make-ahead breakfasts. Make a batch, eat some now, freeze the rest, and you've got an easy breakfast ready to go on busy mornings.
And yes, there are carrots in these waffles (or zucchini whichever you want to add)! But we're not trying to "sneak" them in. Adding veggies to familiar foods is simply another way to expose our little ones to them.
Why You'll Love These Healthy Blueberry Waffles
These healthy blueberry waffles are:
- soft and fluffy on the inside
- made with simple ingredients
- packed with blueberries + carrots (or whichever fruit + veggie combo you want!)
- made with whole-grain oat flour
- lightly sweetened & easy to make with no added sugar if desired
- freezer-friendly
- great for babies, toddlers, kids AND adults
They're also an easy way to switch up the same old breakfast without making something completely separate for your kids. If your fam loves blueberries, then be sure to try out my cottage cheese blueberry muffins and blueberry zucchini oatmeal cookies too!
Jump to:
- Why You'll Love These Healthy Blueberry Waffles
- Ingredients You'll Need
- How to Make Your Healthy Blueberry Waffles
- Tips for the Best Blueberry Waffles
- Substitutions
- Variations
- Equipment
- Storing Your Healthy Blueberry Waffles
- What to Serve with Blueberry Waffles
- Toddler Dietitian Tiff's Tip
- FAQ
- Related
- Pairing
- Healthy Carrot Blueberry Waffles
Ingredients You'll Need
Here's what you'll need to make these healthy blueberry waffles with added veggies:
- Oat flour: I love using oat flour for these waffles because it adds whole grains and fiber. You can buy oat flour or simply blend rolled oats until they form a fine flour. If you don't have any then you can sub out with all-purpose or whole wheat, they might just need a little extra milk!
- Eggs: Eggs help give the waffles structure and create a fluffier texture. You can substitute flax eggs if needed, but expect the waffles to be a little softer and a bit denser (make sure to let them cool for 5-10 min).
- Greek yogurt: Adds moisture and protein while helping keep the inside of the waffles soft. Unsweetened applesauce, dairy-free yogurt, or mashed banana can also work as a substitute.
- Avocado oil or melted butter: Don't skip the fat! It helps create a tender inside and better texture on the outside of your waffles.
- Maple syrup: You only need a little and feel free to omit for no added sugar. Use 2-4 tablespoons depending on how sweet you want them!
- Vanilla: For extra flavor.
- Baking powder + baking soda: These help give our oat flour waffles some lift so they're fluffy instead of dense.
- Carrots: Finely shred your carrots so they soften as the waffles cook. Feel free to sub with shredded zucchini if you'd rather.
- Blueberries: Fresh or frozen work! I love the little bursts of sweetness they add.
- Hemp seeds: Optional, but an easy addition for some extra fiber, healthy fats, iron, and other nutrients.
- Milk: Oat flour absorbs quite a bit of liquid, so add milk until your batter is thick but pourable.
See recipe card for quantities.
How to Make Your Healthy Blueberry Waffles
- Step 1: Whisk together the oat flour, baking powder, baking soda, and salt. Then mix in the eggs, Greek yogurt, avocado oil, maple syrup, and vanilla until just combined.
- Step 2: Start by adding about ¼ cup milk. Let the batter sit for 2-3 minutes so the oat flour has a chance to absorb some of the liquid. You want a thick but pourable waffle batter. Add another splash of milk if needed.
- Step 3: Fold in the finely shredded carrots, blueberries, and chia or hemp seeds if using.
- Step 4: Preheat and lightly grease your waffle maker as needed. Add the appropriate amount of batter for your waffle maker and cook until the waffle is golden and releases easily. Repeat with the remaining batter.
Tips for the Best Blueberry Waffles
Use finely ground oat flour. If you're making your own, blend your oats until they're as fine as possible.
Don't make the batter too thick. Oat flour absorbs liquid as it sits. Your batter should be thick, but it should still easily spread throughout the waffle iron.
Let your waffle maker fully preheat. Adding batter to a hot waffle iron helps the outside set while the inside stays soft and fluffy.
Don't open it too early! Let the waffle cook until it releases easily from the waffle maker.
Substitutions
These healthy blueberry waffles are naturally gluten-free if using gluten-free oat flour, but fee free to make other substitutions as needed:
- Dairy-free: Use a plain dairy-free yogurt or unsweetened applesauce in place of the Greek yogurt, avocado oil instead of butter, and your favorite dairy-free milk.
- Egg-free: Replace the 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water). Let thicken for 5-10 minutes before adding. Keep in mind egg-free waffles will be a little softer and less fluffy.
- Gluten-free: Oats are naturally gluten-free, but be sure to use certified gluten-free oat flour if needed.
- No added sugar: Simply omit the maple syrup. The blueberries and carrots still add some natural sweetness.
- No hemp seeds: Leave them out completely, no other adjustments are needed.
- Carrot substitute: Use ½ cup finely shredded zucchini instead. Squeeze out as much excess moisture as possible before adding it to the batter.
- Baby-friendly: Omit the maple syrup for a no-added-sugar version and cut the cooked waffles into age-appropriate pieces for serving.
Variations
Feel free to change up the flavoring some in these blueberry waffles! Here are a few ideas:
- Apple cinnamon: Swap the blueberries for finely diced or grated apple and add an extra sprinkle of cinnamon.
- Strawberry carrot: Replace the blueberries with finely chopped strawberries for a fun spring or summer version. Like these strawberry carrot muffins, but in waffle form!
- Banana blueberry: Add ½ mashed ripe banana for extra natural sweetness. You may need slightly less milk.
- Chocolate chip: Swap some or all of the blueberries for mini chocolate chips.
- Pumpkin spice: Replace the carrots with pumpkin purée and add cinnamon or pumpkin pie spice. You may need to adjust the milk slightly.
- Zucchini blueberry: Swap the carrots for finely shredded zucchini, squeezing out the excess moisture first.
Equipment
You’ll need a waffle maker, large mixing bowl, whisk or spatula, measuring cups and spoons, and a box grater for finely shredding the carrots. A cooling rack is also helpful for letting the waffles cool without getting soggy, especially if you’re making a batch to freeze for later.
Storing Your Healthy Blueberry Waffles
Let the waffles cool completely, then store in an airtight container in the refrigerator for up to 4-5 days. These blueberry waffles are perfect for meal prep! Let them cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Place parchment paper between waffles if needed to prevent sticking.
To reheat: Pop refrigerated or frozen waffles directly into the toaster or toaster oven until warmed through and slightly crisp. You can also microwave them for a softer texture, which can be great for younger toddlers.
What to Serve with Blueberry Waffles
These healthy blueberry waffles already contain carbohydrates, fat, and some protein, but you can easily round out breakfast with:
- Greek yogurt or cottage cheese
- yogurt dip
- nut or seed butter
- eggs
- additional fruit
- milk
- chia jam
For toddlers, I especially love cutting waffles into strips and serving them with yogurt or nut butter as a dip.
Toddler Dietitian Tiff's Tip
If your toddler isn't a huge veggie eater right now, incorporating vegetables into familiar foods like waffles, muffins, pasta sauces, or egg bites can be one more way to increase exposure.
The goal isn't to hide the vegetable so they don't know they're eating it, it's to expose them as often as we can! Even including them in the baking process can get those little hands involved.
Keep offering vegetables in different forms, textures, and preparations alongside foods they already feel comfortable eating. A carrot doesn't have to be eaten as a carrot stick for the exposure to count!
FAQ
Yes! Fresh or frozen blueberries both work well. If using frozen, you don't need to thaw them first. Gently fold them into the batter right before cooking.
Yes. Simply leave out the maple syrup. The blueberries and carrots provide some natural sweetness, making them a great no-added-sugar option for babies and younger toddlers.
Yes. You can substitute all-purpose flour, although the texture and amount of milk needed may vary slightly. Add the milk gradually until you have a thick but pourable waffle batter.
Yes. Replace the 2 eggs with 2 flax eggs by combining 2 tablespoons ground flaxseed with 6 tablespoons warm water. Let the mixture thicken for 5-10 minutes before using. The waffles may be softer and slightly denser than the egg version.
Absolutely! They're great for meal prep. Store them in the refrigerator for 4-5 days or freeze for up to 3 months, then reheat in the toaster, toaster oven, or microwave.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these healthy blueberry waffles:
Healthy Carrot Blueberry Waffles
Ingredients
- 1½ cups oat flour
- 2 large eggs
- ½ cup plain Greek yogurt or dairy-free yogurt
- ¼ cup avocado oil or melted butter
- 2-4 tablespoon maple syrup optional for sweetness, can sub with ½ mashed banana
- 1½ teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup finely shredded carrot
- ½ cup fresh or frozen blueberries
- 2 tablespoon hemp seeds optional
- ¼ cup milk more depending consistency
Instructions
- Preheat your waffle maker according to the manufacturer’s instructions and lightly grease if needed.
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- Add in the eggs, Greek yogurt, avocado oil or melted butter, maple syrup (if using), vanilla extract, and milk. Stir until just combined. Avoid overmixing.
- Gently fold in the finely shredded carrots, blueberries, and hemp seeds.
- Add the appropriate amount of batter to your preheated waffle maker. Close and cook until the waffles are golden, cooked through, and release easily from the waffle maker. Repeat with the remaining batter.
- Serve warm with Greek yogurt, nut or seed butter, additional fruit, or your favorite waffle toppings.
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