Whole Grain Waffles with Berry Compote

In a food processor, pulse 1/2 cup rolled oats until coarsely ground (not as fine as flour).

In a large bowl, whisk together 1 cup whole wheat flour, 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 1/4 cups milk, 1/4 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 10 minutes while preparing the compote.

For the berry compote, combine 2 cups of mixed berries, 3 tablespoons honey, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a medium saucepan.

Bring the berry mixture to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until berries break down and mixture thickens slightly.

Remove the compote from heat and stir in the remaining 1 cup of fresh berries. Set aside to cool slightly.

Preheat your waffle iron according to manufacturer's instructions and lightly coat with cooking spray.

Pour approximately 1/2 cup of batter (or amount specified for your waffle iron) onto the preheated iron and cook until golden brown and crisp, about 3-5 minutes.

Repeat with remaining batter, making about 6 waffles total (2 per serving).

Serve waffles immediately topped with warm berry compote.