Whole Wheat–Oat Waffles
Hearty whole wheat and oat waffles served with a homemade blueberry syrup. These nutritious waffles combine the goodness of whole grains with the sweetness of fresh blueberries for a delicious breakfast treat.
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.
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.
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.
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.
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