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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 waffles
- 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
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.
Calories: 263kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 292mg | Fiber: 2g | Sugar: 20g