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Blueberry Zucchini Oat Waffles

These blueberry zucchini oat waffles are the perfect way to use up those summer vegetables and fruit. Plus you can make oat flour right in your Vitamix!

We always had zucchini growing in my garden as a kid. We would eat zucchini EVERYTHING by the end of summer. Of course my favorite was always chocolate zucchini bread but I would have honestly taken it anyway my stepmom served it up. Now that I’m an adult I’m beyond sad that I don’t have a garden.

Shit, I don’t even have a yard. I live in a town home that has a tiny little patch of grass in the front but nothing in the back. I really thought I would love living in a town house but that was before I realized I sorta hate most people. Having neighbors so freaking close sucks, having people who park in your parking spot sucks, and not having yard really sucks. I thought I would like the whole “someone else takes care of the snow removal/mowing/landscaping” part of town home living but I miss a yard. Don’t get me wrong though. I do love that I don’t have to shovel snow. That part is pretty awesome.

So now when I want zucchini I have to actually go to the store and buy it. Which kind of annoys me because I used to get that stuff for free and now they want me to pay $1.50 lb for zucchini? I’m sorry, what? Do they not know that I’m smart enough to know how insane that stuff grows in the summer. They could be giving it away and still have plenty left over.

But, it is what it is. I should stop complaining like an old curmudgeon and just suck it up that I gotta pay for what I used to get for free. Luckily I was able to score some local zucchini for only .99 a pounds so I bought 6 little ones and took them home for a little baking and cooking therapy. I also had 3 pints of blueberries sitting in my fridge needing to be used so the whole zucchini blueberry combo was born out of desperation and general “oh that sounds good” ness.

I also used this opportunity to stuff these little waffles full of maple syrup. Before I moved to New York I only ate fake maple syrup product. I not only sweetened these babies with maple syrup but I also put it into the compote. It’s like double the blueberry and double the maple syrup fun.

Luckily for me I had lots of maple syrup sitting around my trip to Vermont this past May. I traveled to Vermont, thanks to Amber at Sweet and Simple Magazine, (In the totally cool new Toyota Highlander! I think I could have lived in that car it was so roomy!)  with my partner in crime Gina and we ate and drank our hearts out.

We stayed at the totally awesome Topnotch Resort which I will be back to ASAP! The rooms were super spacious, the beds were ahhhhhhhhhhhmazing and they have an awesome heated pool. A heated pool people! That means when it’s chilly out you can still get your swim on. Plus their bar stocks Heady Topper so you know it’s awesome.

On our first full day we hit a lot of great spots but we started with brunch at the Stowe Mountain Lodge. Oh my gah! Talk about a great hotel. They also had a delicious heated pool and their pastries were 100% on fleek. I’m going to need 2 weeks in Vermont the next time I go back just so I can stay at all the hotels I want to go back too.

We also hit up Butternut Mountain Farm for a little maple tasting and sugar on snow! Have you ever had sugar on snow? You literally pour warmed maple syrup over snow, twist it up on a fork and eat it. It’s like the most delicious maple taffy you have EVER had. Next winter I have a date with dessert. We also hit up Lake Champlain chocolate (CHOCOLATE!!!!) and Burlington Hilton Mounted Cat for dinner.

After dinner we hightailed it back it Stowe and met back up at the Trapp Family Lodge. When we arrived we were greeted by the most amazing Vermont Creamy cheese display and all the drinks we could handle thanks to Shacksbury Cider, Stonecutter Spirits, Whistle Pig whiskey and Lincoln Peak Vineyard. That night was heck of a good time and now I’m obsessed with all things cheese…and wine…and whiskey…and gin…and cider…

You get it.

Last but not least we hit up a cute little got dairy farm called Ayers Brook. I got to see baby goats (born that day!) and see how the whole dairy process works. They help supply Vermont Creamery with the goat milk to make all their delicious cheeses. It’s amazing when you can see where your food comes from.

So now that I’ve been home for awhile I figured it was time to tell everyone about my trip, bust out my maple syrup and get my eatin’ on. Hence these waffles and ALL the delicious maple syrup packed into them.

Trust me, just make these babies and then you’ll know true love.

Well true love in waffle form.

Blueberry Zucchini Oat Waffles

These blueberry zucchini oat waffles are the perfect way to use up those summer vegetables and fruit. Plus you can make oat flour right in your Vitamix!

Yield: 4 - 6 waffles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


For oat flour: 

  • 2-1/2 cups gluten free old fashioned rolled oats

For waffles:

  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup coconut milk beverage (the stuff from the carton not the can)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 cup shredded zucchini
  • 1 pint fresh blueberries

For blueberry maple compote:

  • 1 pint fresh blueberries
  • 1/4 cup maple syrup


For oat flour:
Add oats to a high powered blender and blend until it's the consistency of flour.

For waffles:
In a large bowl add oat flour, baking powder, cinnamon and kosher salt. Whisk together.

In a smaller bowl whisk together eggs, coconut milk, maple syrup and melted coconut oil. If the oil starts to solidify simple warm the mixture (very carefully) just so the oil stays melted.

Pour liquid mixture into the dry mixture and stir to combine. Fold in zucchini and blueberries.

Let the mixture sit for about 10 minutes so the mixture can set up. If the mixture is too thin after 10 minutes stir in just a little more oat flour until desired constancy is met.

Add batter to waffle maker and cook according to manufactures directions.

Top with blueberry compote and whipped cream.

For blueberry compote:
In a small pan add blueberries and maple syrup. Cook over medium heat until the mixture is thickened and the blueberries have popped open and cooked own.

*After you shred your zucchini let it sit for a few minutes and then squeeze it out to rid it of any extra moisture.

Disclosure: I was not monetarily compensated for the post but I did receive free lodging and meals while in Vermont. I was able to enjoy the new Toyota Highlander for no charge.