Looking for a toddler breakfast that’s quick, healthy, and doesn’t leave you with a sink full of dishes? These Oatmeal Zucchini Waffles check every box. They’re soft enough for babies, fun to dip for toddlers, and made with whole grain oats, banana, and zucchini — no added sugar, no stress!
You can batch these on a Sunday, freeze the extras, and pop them in the toaster on busy mornings. Whether you're in the thick of toddlerhood or just starting solids, these waffles are a veggie-packed win.
Why These Zucchini Waffles Are Great for Toddlers + Babies
- soft texture for little mouths, perfect for baby-led weaning if you're in the thick of feeding a toddler + baby
- naturally sweet with banana or applesauce (no added sugar!)
- hidden veggie boost with shredded zucchini
- freezer-friendly for easy weekday breakfasts
- customizable texture depending on your toddler’s preferences
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Ingredients
Here's what you'll need to make these quick oatmeal zucchini waffles:
- rolled oats – blended into oat flour for a soft, whole grain base that’s high in fiber and perfect for little tummies
- banana (or applesauce) – adds natural sweetness without sugar and helps bind the batter
- egg (or flax egg) – provides structure and protein; the flax egg makes it egg-free if needed
- shredded zucchini – adds moisture, fiber, and a veggie boost without changing the flavor
- chia seeds – help thicken the batter and add healthy fats, fiber, and omega-3s
- milk (coconut, plant-based, or whole milk) – helps everything blend smoothly and adds creaminess
- vanilla extract (optional) – gives a subtle sweetness toddlers love
- cinnamon – adds warmth and flavor without needing added sugar
- baking powder – helps the waffles rise and cook evenly
- pinch of salt (optional) – enhances the overall flavor (omit for younger babies)
See recipe card for quantities.
Instructions
- Step 1: Add the oats to a blender and blend into a fine flour. Then add banana, egg, milk, vanilla, cinnamon, baking powder, and salt. Blend until smooth. If it seems too thick add a little more milk.
- Step 2: Either stir in the shredded zucchini and chia seeds by hand for more texture, or blend them in for a smoother waffle — your choice based on your toddler’s preference.
- Step 3: Pour into a preheated, greased waffle maker and cook until golden and set.
- Step 4: Let cool slightly before serving. Cut into strips for babies or top with yogurt, fruit, or nut butter for toddlers.
Hint
If your batter feels too thick after resting, just stir in 1–2 tablespoons of milk to loosen it up. The oats and chia naturally soak up moisture, so it’s totally normal for the batter to thicken as it sits!
Substitutions
These are naturally gluten-free if using gluten-free oats. Here are some other substitutions you can make if needed:
- egg → sub flax egg for an egg-free version, mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit 5 minutes to thicken
- banana → swap in ½ cup of unsweetened applesauce for a smooth texture and mild flavor
- oats → can swap with quick oats (blended), I haven't tried almond flour or whole wheat flour but you'd likely need about ½ cup extra of almond flour and about ¼ cup less for whole wheat flour
- dairy-free → use plant-based or coconut milk (any milk will work!)
Variations
You can totally customize these quick oatmeal zucchini waffles and add more flavor for your fam if you want!
- apple cinnamon – swap banana for ½ cup unsweetened applesauce, add extra cinnamon and a pinch of nutmeg
- carrot cake – use ½ cup shredded carrot instead of zucchini, add ¼ teaspoon ground ginger and 2 tablespoon finely chopped raisins
- blueberry vanilla – fold in ¼ cup fresh or frozen wild blueberries after blending for a burst of sweetness and fun color
We also love these carrot waffles and spinach waffles for other "hidden" veggie breakfast recipes!
How To Serve Oatmeal Zucchini Waffles
- for babies (6+ months): cut into strips for self-feeding, can even add a "topper" of nut/seed butter or chia jam
- for toddlers: serve with yogurt, nut butter, mashed berries, or a little drizzle of melted coconut butter
- lunchbox idea: cut into sticks and pair with fruit + cheese for an easy main or cut into dippers and pair with a PB yogurt dip
Equipment
To make these quick oatmeal zucchini waffles, you will need a high speed blender or medium-large mixing bowl, measuring utensils, a grater (for the zucchini), and a mini waffle maker or skillet (if making pancakes). I recently purchased this multi mini waffle maker and WOW my life is changed!
Storing Your Oatmeal Zucchini Waffles
Let the waffles cool completely, then store in an airtight container or ziplock baggie (with air removed as best as possible). Store in the fridge for up to 4-5 days, and freeze for up to 3 months. Reheat in the toaster or microwave!
Tiff's Tip
Don’t stress if your toddler doesn’t finish the oatmeal zucchini waffle, just serving a veggie in a familiar, low-pressure way (like in a waffle!) counts as exposure. Even a few bites help build trust with new textures and flavors. And bonus? These waffles offer fiber, healthy fats, and iron — all nutrients toddlers need more of during growth spurts.
FAQ
Nope! The moisture actually helps soften the batter — no squeezing needed.
Yes! A flax egg (1 tablespoon flaxseed + 3 tablespoon water) works great.
You can use the batter to make pancakes instead — just cook in a greased skillet on medium-low heat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Quick Oatmeal Zucchini Waffles
Equipment
- high speed blender or mixing bowl
- measuring cups
Ingredients
- 1¼ cups rolled oats blended into oat flour (or 1 cup of oat flour)
- 1 medium ripe banana or ½ cup unsweetened applesauce
- 1 egg or flax egg: 1 tablespoon ground flax + 3 tablespoon water, rested 5 min
- ½ cup shredded/grated zucchini about 1 small zucchini, no need to squeeze
- 1 tablespoon chia seeds
- ½ cup milk any milk of choice!
- 1 teaspoon vanilla extract optional
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt optional
Instructions
- Add oats to a blender and blend into a fine flour. Then add banana, egg, milk, vanilla, cinnamon, baking powder, and salt. Blend until smooth. (Or just blend everything all at once if you'd rather)
- Stir in shredded zucchini and chia seeds by hand (for texture) or blend them in (for a smoother batter). Add 1–2 tablespoon of milk if it gets too thick.
- Pour into a greased, preheated waffle maker and cook until golden and set. Let cool slightly before serving.
- Cut into strips for babies or even little dippers for toddlers! Enjoy!
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