Banana, Oat and Linseed Waffles with Coconut Yoghurt and Berry Compote
waffles with coconut yoghurt and berry compote
What a great Sunday morning breakfast…
and in the morning, I’m making waffles…
A few months ago I spoiled myself and bought a waffle maker and I love it. It has interchangeable plates, so when I am running my cooking classes, my husband borrows it, takes it down to the garage and uses the other plates to make jaffles for his lunch, which he loves. Win, win!
Cuisinart Waffle Maker
I have been trying out LOTS of different waffle recipes, and this one is currently the favourite…
The mix is really easy to make, high in fibre and the waffles are very filling.
If you don’t have a waffle maker, you can still use this recipe to make pancakes and even pikelets.
These waffles keep well in the fridge for a few days and freeze really well.
To freeze, just wrap waffles individually and place in the freezer.
To reheat waffles, simply put them in the toaster (if frozen thaw in microwave for 30 seconds first).
Toasting them makes the outside of the waffles deliciously crispy!
Whichever way you cook the mix, you HAVE to top them with my new favorite combination…
Mixed berry compote and Chobani’s coconut yoghurt (this combination can also be eaten without the waffles!)…
that’s not cream on top – in fact it tastes better than cream….it’s Coconut Yogurt!
I’ve tried other coconut yogurts in the past but found them to be too rich for my palate.
Chobani’s coconut yoghurt is just delicious. Not too sweet and not too coconuty (if that is a word!)
It’s just right!
Mmmmm….I’m in heaven!
stand back….these are about to be eaten! I can’t wait any longer!
Banana, Oat and Linseed Waffles with Coconut Yoghurt and Berry Compote
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1½ cups rolled oats
- ½ cup cashews
- 2 tablespoons linseeds
- 2 tablespoons honey
- 1 banana
- 2 cups water
- 2 teaspoons macadamia oil
- 2 cups mixed frozen berries
- 2 tablespoons maple syrup
- 2 small tubs of Chobani coconut yoghurt
Instructions
- Turn your waffle maker on to heat
- Into the bowl of a food processor add the oats, cashews, linseeds, honey, banana and water.
- Blend until smooth (Thermomix, speed 7 for 20 seconds)
- If really thick, add a little more water
- Using a silicon brush, lightly oil the waffle maker, fill with batter and cook for 4-5 minutes, depending on your machine
- Repeat with remaining batter
- While you are cooking your waffles, place berries and maple syrup in a microwave-proof bowl and cook in microwave for 2-3 minutes. Alternatively you can heat in a small saucepan on the stove top.
- Serve waffles topped with coconut yoghurt and berry compote
- Leftover waffles (trust me, there won't be any) can be frozen. Leftover berry compote can also be frozen
Chobani’s coconut yoghurt comes in the individual tubs, as well as these squeezy tubes, which kids LOVE!
I love the tubes (well I am a kid at heart!) as you can squeeze as much as you like onto your waffles (or pancakes or pikelets), then put the lid back on and put it back in the fridge. How handy!
Love this line from the movie Shrek…And in the morning I’m making waffles…
What a great idea….
mmmm….waffles
This post is part of this month’s recipe redux challenge
Fantastic Freezer Meals:
Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!
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My husband is a huge waffle fan! This is a great recipe to add to my growing collection of waffle inspiration 😉
Thanks Michaela. Let me know what he thinks of them. My husband has very happily eaten them for breakfast 4 days in a row now!