Breakfast: Whole-Grain Waffles with Strawberries and Almonds

Recipe by Stephanie Clarcke, R.D., and Willow Jarosh, R.D. A restaurant waffle with syrup and whipped cream (yes!) can have 530 calories and 11 grams saturated fat (no way!). We serve up the goodies but hold the extra calories.

Ingredients

1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg, separated
3/4 cup skim milk
1/4 cup mashed banana
1 tablespoon canola oil
Vegetable oil cooking spray
3/4 cup nonfat plain Greek yogurt, divided
1 1/2 cups sliced strawberries, divided
3 tablespoons sliced almonds, divided
6 teaspoons maple syrup, divided

Instructions

Heat waffle iron. In a blender, process oats until flourlike in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tablespoon almonds and 2 teaspoon syrup.

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