Whole Wheat Oat Waffles with Strawberry Compote
Serves 4 to 6
Recipe adapted from Bon Appétit
For the compote:
1 pound strawberries, hulled + halved if large
2 tbsp. sugar
Pinch of salt
For the waffles:
1 cup (125 g) whole wheat flour
1/2 cup plus 2 tbsp. (60 g) quick-cooking old-fashioned oats
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Kosher salt
1 1/2 cups plain yogurt (not Greek)
4 tbsp. Unsalted butter, melted, plus more room-temperature for serving
1 large egg
For the compote: Cook strawberries, sugar, salt, and ¼ cup water in a medium saucepan over medium heat, stirring occasionally, until strawberries are softened and juices have thickened and are syrupy, 20 to 25 minutes. Set aside to cool slightly while you make the waffles.
For the waffles: Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms. A lumpy batter now means a light and tender waffle later.
Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.