Yogurt Oat Waffles with Silky White Chocolate Sauce

Yogurt and Oat Waffles with White Chocolate Sauce

For the yogurt and oat waffles

• 3 tbsp unsalted butter
• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground allspice
• 1 1/4 cups milk
• 3/4 cup plain Greek yogurt
• 1/3 cup honey
• 2 large eggs
• 1 tsp pure vanilla extract

For the white chocolate sauce

• 4 oz best-quality white chocolate
• 1/3 cup heavy cream
• 1 tsp Grand Marnier or Cointreau (optional)

To serve

• Fresh cherries, pitted, or other berries of your choice
• Toasted sliced almonds (optional)

For the yogurt and oat waffles

• Melt the butter and set aside. In a large bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda and allspice. In a separate bowl, whisk the milk, Greek yogurt, honey, eggs and vanilla until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter. Let the batter rest for 10 minutes.
• Preheat the oven to 200°F (100°C). Place a cooling rack over a baking sheet and set it in the oven to keep waffles warm and crisp. Preheat and lightly grease the waffle iron. When the iron is hot, pour batter into the wells according to the manufacturer’s instructions. Close the lid and cook until the waffle is golden and set. Carefully remove and keep warm on the rack while you finish the remaining waffles.

For the white chocolate sauce

• Finely chop the white chocolate and place it in a microwave-safe measuring cup. Pour the cream over the chocolate. Microwave on medium-low in 30-second intervals for about 2 minutes, stirring thoroughly each time so the chocolate melts evenly and does not burn. White chocolate is very sensitive to heat, so take care. Once smooth, stir in the Grand Marnier or Cointreau if using.
• Serving: Serve the waffles warm with fresh fruit, a generous drizzle of white chocolate sauce and a sprinkle of toasted sliced almonds.
• Make-ahead & Freezing tips: Cook all the waffles and cool them on a wire rack. Once cooled, place them on a baking sheet and freeze until solid, then transfer to a heavy-duty freezer bag. Waffles will keep frozen for up to one month.

  To warm frozen waffles in a toaster: Let them sit at room temperature for about 15 minutes or slide them frozen into the toaster and toast until warm and crisp. Some toasters have a “frozen” setting that skips thawing.

  To warm frozen waffles in the oven: Preheat the oven to 300°F (150°C). Arrange waffles in a single layer on a baking sheet lined with parchment paper and heat for about 10 minutes, then serve.

• Waffle Recipe Credit: Adapted from Two Peas & Their Pod.

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