- 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
- 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
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!