Whole Grain Waffles with Berry Compote

Preheat your waffle iron according to manufacturer's instructions.

In a food processor, pulse 1/2 cup rolled oats until coarsely ground (about 30 seconds).

In a large bowl, whisk together 1 cup whole wheat flour, the ground oats, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

In a separate bowl, whisk together 1 1/2 cups milk, 1/2 cup Greek yogurt, 2 large eggs, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 3 tablespoons melted butter.

Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.

While the batter rests, prepare the berry compote. In a medium saucepan, combine 3 cups mixed berries, 2 tablespoons honey, 1 tablespoon lemon juice, and 1 teaspoon lemon zest.

Cook the berry mixture over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and set aside.

Lightly coat the waffle iron with cooking spray. Pour about 1/2 cup batter (or the amount recommended for your waffle iron) onto the center of the iron and close the lid.

Cook until the waffle is golden brown and crisp, about 3-5 minutes depending on your waffle iron.

Repeat with the remaining batter, making approximately 10 waffles (2 per serving).

Serve the waffles warm, topped with the berry compote.