Whole Wheat–Oat Waffles

Ingredients

• •1 whole lemon
• •⅓ cup granulated sugar
• •1 bag frozen blueberries
• •1 Tbsp cornstarch
• •1 cup whole wheat flour
• •½ cup quick-cooking old-fashioned oats
• •1 tsp baking powder
• •½ tsp baking soda
• •1 tsp kosher salt
• •1½ cups plain yogurt
• •4 Tbsp unsalted butter
• •1 whole large egg
• •1 spray nonstick vegetable oil spray

Cooking Instructions

1. 1.

   Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6-8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.

   10 min

2. 2.

   Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.

   5 min

3. 3.

   Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.

   5 min

4. 4.

   Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping 1/2 cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.

   20 min