Recipes
Blueberry-Oat Waffles
4 servings
30 minutes total
Shopping list
Ingredients
- ¼ cup frozen coconut whipped topping
- 2 lemons, for zest/juice
- 2 cups old-fashioned oats
- 1 ½ tablespoons baking powder
- 1 cup unsweetened applesauce
- 1 cup unsweetened vanilla almond milk
- 2 cups fresh (or frozen) blueberries, divided
- 3 tablespoons water
- 2 tablespoons honey
- Cooking spray
Steps
- Thaw whipped topping. Preheat waffle iron on medium. Zest 1 lemon (1 teaspoon); juice both lemons (3 tablespoons).
- Place oats in food processor bowl (or blender); process into flour. Add baking powder, applesauce, lemon zest, almond milk, and 1 tablespoon lemon juice; pulse until combined. Add ½ cup blueberries; pulse briefly to mix in blueberries. Let batter stand 5 minutes.
- Combine water, honey, and remaining 1 ½ cups blueberries and 2 tablespoons lemon juice in small saucepan on low; cook 4–5 minutes, stirring occasionally, until blueberries break down into sauce.
- Coat waffle iron with spray. Pour ⅔ cup batter into waffle iron; cook 3–4 minutes until browned and fluffy. Remove waffle and cover loosely to keep warm. Repeat with remaining batter, coating waffle iron with spray between waffles. Top waffles with blueberry sauce and whipped topping; serve.
Amount per ¼ recipe serving: Calories 300, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 540mg, Total Carb 59g, Fiber 7g, Total Sugar 24g, (Incl. 10g Added Sugars), Protein 6g, Vitamin D 6%, Calc 40%, Iron 10%, Potassium 6%