Whole Grain Waffles with Fresh Fruit Compote

Weekend mornings just got a wholesome upgrade with these fluffy whole grain waffles topped with a vibrant fresh fruit compote.

These aren’t your ordinary waffles – they’re packed with fiber-rich whole wheat flour and oats, yet still deliver that perfect crispy-outside, fluffy-inside texture you crave.

The homemade fruit compote bursts with natural sweetness and creates a beautiful, restaurant-quality presentation that makes every breakfast feel special. It’s comfort food that actually nourishes your body and soul.

Whole Grain Waffles with Fresh Fruit Compote

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Prep Time 20 minutes mins

Cook Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 365 kcal

Ingredients

  

Waffle Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 large eggs separated
• 1 1/4 cups milk
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract

Fresh Fruit Compote Ingredients

• 2 cups mixed fresh berries strawberries, blueberries, raspberries
• 1 large peach or apple diced
• 3 tablespoons honey or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

 

For the Compote

• Prepare fruit: Wash berries and dice larger fruits. Hull and slice strawberries if using.
• Cook compote: In a medium saucepan, combine fruits, honey, lemon juice, vanilla, and cinnamon. Cook over medium heat for 5-7 minutes, stirring gently until fruits release juices.
• Thicken: Stir cornstarch mixture and add to fruit. Cook for 1-2 more minutes until slightly thickened. Remove from heat and set aside.

For the Waffles

• Preheat waffle iron: Heat according to manufacturer’s instructions.
• Mix dry ingredients: In a large bowl, whisk together flour, oats, brown sugar, baking powder, salt, and cinnamon.
• Prepare wet ingredients: In another bowl, whisk egg yolks, milk, melted butter, and vanilla until combined.
• Beat egg whites: In a clean bowl, beat egg whites until soft peaks form.
• Combine batter: Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in beaten egg whites – don’t overmix.
• Cook waffles: Pour batter onto hot waffle iron (amount depends on size). Cook according to manufacturer’s instructions until golden brown and crispy.
• Serve immediately: Top warm waffles with fresh fruit compote and serve right away.

Notes

Nutritional Information (per serving with compote)

• Calories: 365
• Protein: 12g
• Carbohydrates: 58g
• Fat: 10g
• Fiber: 7g
• Sodium: 485mg

Keyword Fruit Compote, Waffles, Whole Grain Bread

Equipment Needed

• Regular Equipment: Waffle iron, 3 mixing bowls, whisk, medium saucepan, measuring cups and spoons
• Extra Equipment: Electric hand mixer (for egg whites)

Cooking Tips

• Don’t overmix waffle batter – lumps are okay and create fluffier waffles
• Beaten egg whites make waffles extra light and crispy
• Let waffle iron fully preheat for best results
• Keep cooked waffles warm in a 200°F oven while making remaining batches
• Compote can be made ahead and reheated when serving
• Freeze leftover waffles and toast them for quick breakfasts

Possible Substitutions

• Flour: Use half all-purpose and half whole wheat, or gluten-free flour blend
• Oats: Substitute with ground flaxseed or additional flour
• Milk: Use any plant-based milk or buttermilk for tang
• Butter: Replace with coconut oil, vegetable oil, or applesauce
• Fruit: Use any seasonal fruits for the compote
• Sweetener: Try coconut sugar, stevia, or dates in both recipe components
• Egg-free: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg)
• Dairy-free: Use plant milk and coconut oil instead of butter