Fruity Multigrain Waffles

  • Yield 5 servings

Chopped fruit tops these multigrain waffles made with leftover cooked oats and whole-wheat flour.


1 cup whole wheat flour
1/4 cup ground flaxseed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups 1-percent milk
1/2 cup cooked oats
2 eggs, lightly beaten
1 tablespoon honey, for batter
1 tablespoon olive oil
2 teaspoons vanilla extract
1/2 cup chopped pinapple and banana, per serving
2 tablespoons pistachios, per serving


  1. Whisk together whole wheat flour, flaxseed, baking powder, baking soda, and salt in large mixing bowl.
  2. Stir in milk, oats, eggs, honey, oil, and vanilla into the oat mixture; mix until moistened.
  3. Preheat waffle iron, and lightly coat with oil or cooking spray.
  4. Put enough batter to cover three-fourths of the waffle iron surface (about 2/3 cup for an 8 x 8-inch waffle iron.)
  5. Close waffle iron. Cook 5 to 7 minutes or until waffles are golden and crisp.
  6. Repeat with remaining batter. Top with chopped fruit and pistachios.

Recipe courtesy of  Produce for Kids



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