These mouthwatering Nutty Whole-Grain Waffles are a quick and easy way to satisfy your weekend breakfast-time sweet tooth. Share with Easy Blueberry Compote for the ultimate breakfast! This recipe is vegetarian and easily dairy free.
So you really want to wow them and take these waffles over the top? Add vanilla bean whip cream, lemon blueberry compote, and maple syrup, then garnish those amazing waffles with walnuts, and fresh blueberries! Say whaaaa? Oh, I know, you’ll be patten’ yourself on the back, giving those internal high fives knowing you knocked this one out the front door! Go ahead. When it’s this good and everyone knows it, it’s ok to gloat!
Waffles… comfort food and yes, an indulgent breakfast.
I try to limit myself to an occasional Sunday morning extra special treat. These nutty whole grain waffles with blueberry compote are sure to please family, friends and/or guests! They come together quickly and taste amazing!
So give someone in the house a whisk and whip cream while you put the compote together. It’s a family affair and it gets these mouthwatering waffles in your and their belly sooner than later!
Preparing the ingredients
Blueberry compote is a sweet berry, syrupy sauce made with fresh or frozen blueberries, brown sugar and lemon. I tend to cut back a bit on the maple syrup when I make a compote for my waffles because it is so sweet.
As the brown sugar melts and the blueberries breakdown in the saucepan, it turns into a mouthwatering blueberry syrup.
If blueberries are’t available but you have blueberry jam on hand, you can cook 1 C on low with 1/8 C sugar (more to taste), a few Tbs of water and lemon zest to make a quick compote. It will be just as delicious as the fresh blueberry compote!
These waffles freeze beautifully. If any leftovers are available, place them in a Ziploc bag and freeze. Thaw and reheat in a 350F oven for about 8-10 minutes for a super quick, whole grain breakfast.
What I love most about this waffle recipe is that it comes together in under 30 minutes. The waffles are not yeasted, so they don’t have to rest overnight or even briefly before baking. Mix the ingredients, and they’re ready to bake in your waffle iron.
Enjoy!
Nutty Whole Grain Waffles with Blueberry Compote
Ingredients
For the Whip Cream (optional):
- 1/2 C Heavy Whipping Cream 4 oz
- 1 Tbs Powder Sugar sifted or fine Granulated Sugar
- 1/2 tsp Vanilla Bean Paste or Vanilla Extract
For the Waffles:
- 1 Egg large
- 3/4 C + 2 Tbs Milk plant or dairy
- 1 Tbs Apple Cider Vinegar
- 1/2 C Unsweetened Applesauce 4 oz
- 1/2 tsp Vanilla Bean Paste or Vanilla Extract
- 3/4 C Whole Wheat White Flour 4 1/4 oz
- 1 Tbs Corn Starch
- 1/4 C Almond Meal 1 1/4 oz
- 2 tsp Baking Powder
- 1 tsp Sugar granulated
- 1/8 tsp Sea Salt
- 1/4 tsp Cinnamon ground
- 1/4 C Walnuts finely chopped
Serve With:
- Blueberry Compote
- Maple Syrup
- Butter
- Reserved Walnuts
Instructions
For the Whip Cream:
- Pour the heavy cream into a stainless or glass bowl. Start whipping the cream until it slightly begins to thicken. Add the sugar, a little at a time while continuing to whip. Add the vanilla and continue to whip until thick, creamy and smooth. Cover and place in the refrigerator until ready to serve.
For the Compote:
- In a 2 quart sauce pan, add blueberries, sugar, and water. On medium heat, allow mixture to come to a simmer, then turn heat to low. Stir occasionally while cooking. The compote will begin to thicken and become syrupy. After about 10 minutes of cooking, remove the pan from heat, but keep it in the pan so it can be served warm. Grate the lemon over the compote so the zest falls into the pot.
For the Waffles:
- In a large 2 cup measuring cup, measure out the milk and add the apple cider vinegar. Whisk. Let the milk/vinegar mixture sit for 5 minutes to thicken. You'll have a lovely soured milk, or buttermilk. To the soured milk add the egg, applesauce and vanilla. Mix well.
- In a large bowl, add the whole wheat white flour, corn starch, almond meal, baking powder, sugar, salt, cinnamon and all the walnuts except for 2 Tbs, reserved for garnish. Whisk to mix well.
- Turn the waffle iron on to heat up.
- Add the wet ingredients to the dry ingredients and gently stir/whisk until all the dry ingredients are moistened.
- Bake in the waffle iron according to the manufactures' instructions. My waffles take about 4-5 minutes to bake.
- To hold the waffles warm, while the rest are baking and so everyone can eat together, heat the oven or toaster oven to 200F and place baked waffles in oven until ready to serve.
- Test the compote, if it needs warming, rewarm it now. Slightly heat the maple syrup if using.
To Assemble:
- Place waffle on plate, slather butter over waffle, top with 2-3 Tbs blueberry compote, pour amount of maple syrup desired, top with whipped cream and garnish with blueberries and reserved chopped walnuts. Serve right away.
Wow these look divine! What waffle iron do you use? I am in search of a new one and yours looks perfect!
Hey Elizabeth! Thank you! The waffle iron was a gift from my husband after going through two cheepie ones that just fell apart within a few years of eachother. I guess he got tired of the waste and just went for the gusto! It’s a Breville and it is a fantastic machine! The reviews are spot on and I highly recommend it. I had to make room for it, as it is big, but I’m so happy to have it in my kitchen. I will last a lifetime. Thanks for stopping by! I hope you enjoy the recipe! :D
I just made whipped cream for the first time and I’m hooked… What a night-and-day difference between it and the store-bought stuff! I would loooove to use some on these waffles! :)