Waffles are a delightful Sunday breakfast when eaten with coconut yogurt, fresh berries and drizzles of maple syrup. If there’s leftovers, freeze for a rush-out-the-door breakfast that needs just a minute to toast and a swipe of your favourite spread.

This recipe is from my nephew’s wife @sareyrobbo and it’s delicious and nutrient dense.

Health benefits:

·       Oats are a low calorie food; a cup is only 130 calories. It also stays in your stomach longer, making you feel full longer, so you’ll have less hunger and cravings.

·       Oats provides high levels of fibre, low levels of fat and high levels of protein as it has one of the highest protein levels of any grain.

·       Oats stabilise blood sugar, reduce risk of diabetes and contain lignans that protect against heart disease and cancer. Unique antioxidants in oatmeal called avenanthramides, help reduce the risk of cardiovascular disease.

SEED OAT WAFFLES w COCONUT YOGURT, BERRIES & MAPLE SYRUP

PB, V, SF, DF, GF

3 cups (240 g) organic whole rolled oats

¾ cup (90 g) sunflower seeds

½ cup (60 g) walnuts

5 tbsp (35 g) flaxseeds

3 tbsp (30 g) hempseed

3 (70 g) medjool dates

2½ cups (625 ml.) water

Toppings: coconut yogurt, berries and maple syrup

Add the ingredients to a blender and blitz until smooth. Set batter aside while your waffle iron heats. The batter has most likely thickened, so add a little water and blitz again. When the waffle iron is hot, brush with grapeseed oil and pour on about ¼ cup of batter. Cook until golden.

Serve with coconut yogurt, berries and maple syrup. Leftovers can be frozen in zip bags, kept up to 3 weeks and reheated in a toaster.