Multigrain Waffles with Berry Compote

In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup rolled oats, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon.

In a separate bowl, whisk 2 large eggs, then add 1 3/4 cups buttermilk, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Melt 2 tablespoons of the unsalted butter and whisk into the wet ingredients.

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes to allow the oats and seeds to soften.

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

Cook the berry mixture over medium heat for 8-10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and set aside.

Preheat your waffle iron according to manufacturer's instructions. Brush with the remaining 1 tablespoon melted butter.

Pour approximately 1/2 cup of batter (or the amount recommended for your waffle iron) onto the preheated iron. Close and cook until the waffle is golden brown and crisp, about 3-4 minutes.

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

Serve the waffles warm, topped with the warm berry compote.