Oatmeal Waffles with Blueberry Compote

This recipe for oatmeal waffles is a breakfast delight of light and fluffy waffles topped with a homemade blueberry compote. There’s a secret ingredient that adds a boost of nutrition!

This is a project of The Women Bloggers and Kendal King Group to share the goodness of Nestle Gerber Cereal. Thank you for supporting the brands that make Dinner at the Zoo possible! #CookingwithGerber

Before I had kids, I didn’t really understand the whole picky eating thing. I figured if you fed your kids a wide variety of food, they’d become adventurous eaters. Then I had my three girls and I learned that I was completely wrong. My girls all had strong food preferences from the first day I put a spoonful of baby food into their mouths. My toddler Audrey is particularly challenging to feed so I’ve taken to adding nutrition to her food whenever I can. These oatmeal waffles are fortified with my secret ingredient – Gerber Oatmeal Cereal! The adults love these waffles as much as the kids do, in fact, I’ve made them twice already this week.

I buy my Gerber cereal at Walmart, and while I typically use the Oatmeal Single-Grain Cereal for this recipe, the Multigrain Cereal would also be great. I love that the cereal is fortified with iron and vitamins, it helps me get a little extra nutrition into my picky eaters. Gerber cereal is not just for babies, in fact, it’s perfect to use in recipes – think pancakes, waffles, crepes, muffins and more.

So let’s talk a little more about these waffles – I used my favorite waffle recipe, but substituted part of the flour for Gerber Oatmeal Cereal. I have to say, I think I actually prefer this recipe with the addition of the cereal, the oatmeal added a nutty flavor that was more complex than your traditional waffles. The homemade blueberry compote really takes these waffles over the top.

The blueberry compote is essentially fresh blueberries cooked with a bit of sugar. I prefer fresh blueberries for the sauce, but frozen berries will also work in a pinch. Add a generous dollop of blueberry sauce on your waffles, top with a bit of vanilla yogurt (or whipped cream!) and breakfast is served.

I often make a big batch of these oatmeal waffles and then put the leftovers in the freezer, it’s so convenient to have frozen waffles on hand to heat up for an easy breakfast.

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5 from 5 votes

Oatmeal Waffles with Blueberry Compote

This recipe for oatmeal waffles is a breakfast delight of light and fluffy waffles topped with a homemade blueberry compote. There's a secret ingredient that adds a boost of nutrition!

Course Breakfast

Cuisine American

Keyword blueberry compote, oatmeal waffles, waffles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 waffles

Calories 263kcal

Author Dinner at the Zoo

Ingredients

• For the waffles:
• 3/4 cup Gerber Oatmeal Cereal or oat flour
• 1 1/4 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups milk I use 1%
• 4 tablespoons unsalted butter melted
• 2 large eggs
• cooking spray

• For the blueberry compote:
• 3 cups fresh blueberries divided use
• ⅓ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch

• Optional: vanilla yogurt or whipped cream for serving mint sprigs for garnish

Instructions

• For the waffles:
• Preheat your waffle iron.
• In a large bowl mix together the oatmeal cereal, flour, sugar, baking powder, baking soda and salt.
• Add the milk and eggs and stir until just combined. Add the butter and stir for 30 seconds more.
• Spoon 1/3 cup of batter into the wells of your waffle maker and cook according to manufacturer directions - these waffles cook for 5 minutes in my machine. Repeat with remaining batter.
• For the blueberry compote:
• Combine 2 cups of the blueberries, sugar and lemon juice in a pot. Place the pot over high heat, boil for 3-4 minutes or until blueberries have just started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly. Remove from heat and stir in the remaining cup of blueberries; set aside to cool.
• Serve the waffles topped with the blueberry compote and vanilla yogurt or whipped cream if desired. Garnish with mint sprigs if desired.

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 292mg | Fiber: 2g | Sugar: 20g