Add the cottage cheese, eggs, and oats into a high-speed blender or food processor. If you are using optional ingredients like vanilla or baking powder, add them now. Blend on high for about 30 to 45 seconds until the mixture is completely smooth and no lumps of cottage cheese or oat fragments remain. Let the batter sit for 2 minutes while your waffle iron heats up; this allows the oats to hydrate and thicken the mixture.

Preheat your waffle iron and spray it generously with non-stick cooking spray or brush with a little melted butter. Pour the batter into the center of the hot waffle iron. Do not overfill, as this batter expands slightly more than traditional flour-based recipes. Close the lid and cook for about 4 to 6 minutes. Avoid opening the lid too early; wait until the steam mostly stops escaping from the sides to ensure the waffle is set and crispy.

Carefully remove the waffle using a silicone spatula or fork. Place it on a wire rack for one minute if you want it to stay extra crispy, or move it directly to your plate. Top with fresh berries, a dollop of Greek yogurt for even more protein, or a drizzle of sugar-free maple syrup. Serve immediately while hot and golden.