If you’ve ever made a “healthy waffle” that tasted like cardboard, you’ll love this. These Nutella protein waffles are crisp on the edges, fluffy inside, and genuinely filling. They have that rich, chocolate-hazelnut flavor you want, with enough protein and fiber to keep you full for hours.

No weird ingredients, no dry texture—just a balanced breakfast that feels like a treat. They’re great for weekdays, brunch, or post-workout mornings.

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What Makes This Recipe So Good

Close-up detail shot of a freshly cooked Nutella protein waffle just lifted from a waffle iron, show

High in protein, actually satisfying: Each serving packs a solid protein boost so you’re not hungry 30 minutes later.
Real Nutella flavor: A little goes a long way. You get that classic taste without drowning the batter.
Great texture: Crisp edges from the waffle iron, soft center from the yogurt and egg whites.
Simple and pantry-friendly: Uses everyday ingredients and any protein powder you already have.
Freezer-friendly: Make a batch once, reheat during the week, and breakfast is done.

What You’ll Need

Dry ingredients:
- 1 cup oat flour (or finely blended rolled oats)
- 1 scoop (25–30g) chocolate or vanilla whey or plant protein
- 1 tbsp cocoa powder (optional, for richer chocolate)
- 1 tsp baking powder
- Pinch of salt
Wet ingredients:
- 1 large egg
- 1/2 cup egg whites (about 4 tbsp from a carton works)
- 1/2 cup plain Greek yogurt (2% or 5%)
- 1/2 cup milk of choice (start with 1/3 cup, add as needed)
- 1 tsp vanilla extract
Nutella component:
- 2–3 tbsp Nutella, warmed slightly for easy mixing
For cooking:
- Neutral oil or butter spray for the waffle iron
Optional toppings:
- Sliced bananas or strawberries
- Chopped hazelnuts
- Extra Nutella or a drizzle of maple syrup
- Greek yogurt or whipped cream

How to Make It

Overhead final presentation of stacked Nutella protein waffles on a matte white plate, topped with s

Preheat the waffle iron. Aim for medium to medium-high heat.
Lightly grease it so nothing sticks.
Mix the dry ingredients. In a bowl, whisk oat flour, protein powder, cocoa, baking powder, and salt until no clumps remain.
Whisk the wet ingredients. In another bowl, combine egg, egg whites, Greek yogurt, milk, and vanilla. Whisk until smooth.
Combine. Pour wet into dry and stir just until combined. The batter should be thick but pourable.
Add a splash of milk if it’s too stiff.
Add Nutella. Warm Nutella 10–15 seconds in the microwave. Fold 1–2 tbsp into the batter for overall flavor. Reserve a little to swirl on top of each waffle if you like.
Cook. Pour batter onto the hot iron (don’t overfill).
If swirling, add 1 tsp Nutella on top and marble it with a toothpick. Close and cook until steam slows and the waffle is golden and crisp, 3–5 minutes depending on your iron.
Repeat. Keep cooked waffles on a wire rack so they stay crisp. Finish remaining batter.
Serve. Top with fruit, a small drizzle of Nutella, and chopped hazelnuts for crunch.
Add a spoon of yogurt if you want extra protein.

Storage Instructions

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months. Place parchment between waffles to prevent sticking.
Reheat: Best in a toaster or oven at 350°F (175°C) for 5–8 minutes until crisp. Microwave makes them soft, so finish in the toaster if possible.

Benefits of This Recipe

Balanced macros: Protein from whey/Greek yogurt, complex carbs from oats, and some healthy fats from hazelnuts or yogurt toppings.
Sustained energy: Fiber and protein help stabilize hunger and energy through the morning.
Customizable: Works with whey or plant protein and different milks.
Kid-friendly: Tastes like a treat, but far more nourishing than a standard waffle.

What Not to Do

Don’t overmix. Tough waffles happen when you stir the batter to death.
Mix until just combined.
Don’t skip grease. Protein batters stick more—lightly oil the iron every batch.
Don’t flood the iron. Overfilling leads to soggy edges and leaks. Use the manufacturer’s fill line as a guide.
Don’t use only protein powder as “flour.” You need oat flour for structure. Protein alone gets rubbery.
Don’t expect sweetness from the batter alone. The cocoa and protein can be neutral; rely on Nutella and fruit for sweetness, or add 1–2 tsp sugar if you prefer.

Alternatives

No Nutella? Use another chocolate-hazelnut spread, or mix 1 tbsp cocoa with 2 tsp maple syrup and 1 tsp hazelnut butter for a quick hack.
Gluten-free: Oat flour is naturally gluten-free if certified.
Or swap in a 1:1 gluten-free blend.
Dairy-free: Use plant protein, dairy-free yogurt, and almond or oat milk. Choose a dairy-free chocolate spread.
Lower sugar: Reduce the Nutella in the batter and use fresh berries and a dusting of cocoa on top.
No waffle iron? Make pancakes on a lightly oiled skillet over medium heat, 2–3 minutes per side.

FAQ

Can I make the batter ahead?

Yes. Mix it up to 12 hours in advance and refrigerate.

Stir and add a splash of milk before cooking if it thickens.

Which protein powder works best?

Whey isolates blend easily and stay tender. Plant proteins work too, but you may need 1–2 extra tablespoons of milk to loosen the batter.

How do I keep waffles crispy?

Cook until steam nearly stops, then cool on a wire rack. Avoid stacking hot waffles, which traps steam and softens them.

Can I reduce the eggs or egg whites?

You can, but texture may suffer.

If needed, replace egg whites with 2–3 tbsp milk and add 1 tsp oil for tenderness.

What toppings go well?

Bananas, strawberries, toasted hazelnuts, Greek yogurt, and a light Nutella drizzle. A pinch of flaky salt makes the chocolate pop.

Final Thoughts

These Nutella protein waffles strike the sweet spot between indulgence and staying power. They’re easy to make, freezer-friendly, and taste like a weekend breakfast even on a busy Tuesday.

Keep a batch on hand, toast them up, add fruit, and you’ve got a fast, satisfying meal that doesn’t feel like “healthy food”—just really good waffles.