Granola waffles with coconut fried apples

These chewy, hearty, sweet granola breakfast waffles aren’t just topped with granola, the batter is enriched with it.

The fruit and nut granola adds incredible texture and flavour to the waffles, taking them to a whole new level. You may never eat plain waffles again!

I love to make these waffles for breakfast or weekend brunch because they're super easy to make, family friendly, and the kids can help make up the batter – always good fun!

Ingredients

• 125g (4.5 oz) plain white flour
• 125g (4.5 oz) plain wholewheat flour
• 1 tbsp caster sugar
• 1 tbsp baking powder
• pinch salt
• 450ml (15 oz) semi skimmed milk, room temp
• 115g (4 oz) coconut oil, melted (plus 1 tsp for frying)
• 3 medium eggs, room temp
• 150g (5.5 oz) fruit & nut granola (plus more to garnish)
• 2 apples
• 150ml (5 oz) plain yoghurt
• 2 tbsp honey

Instructions

Melt the coconut oil in the microwave, then add the milk and eggs. It's important that they're room temp otherwise the coconut oil will set.

Whisk together until combined.

Measure the flours, sugar, baking powder and salt into a second bowl and mix.

Make a well with a spoon.

Add the mix gradually, combining with a whisk as you go.

When fully combined, leave to sit for 5 minutes.

Add the granola.

Fold until combined.

Pour a ladleful of batter into each hole of a hot waffle iron or waffle maker and close the lid.

Exact timings will depend on your waffle iron, but they should take approximate 3 to 4 minutes.

Repeat with the remaining batter. You will get 10 waffles in all, and you can keep the cooked waffles warm in the oven at about 140C on a wire rack.

Melt 1 teaspoon of coconut oil in a frying pan over a medium heat, then peel the apples, cut into eighths and add to the pan.

Fry until just beginning to caramelise.

Stack 2-3 waffles per person on plates, and cover generously with natural yoghurt and some apple pieces.

Garnish with a sprinkling of granola and a drizzle of honey.

Drizzle with honey and serve!

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5 from 2 votes

Granola waffles with coconut fried apples

Chewy, hearty, sweet breakfast waffles enriched with granola and topped with yoghurt and coconut fried apples.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Diet: Vegetarian

Keyword: breakfast, waffles

Servings: 10

Author: Emily Leary

Ingredients

• 125 g (4.41 oz) plain white flour
• 125 g (4.41 oz) plain wholewheat flour
• 1 tbsp caster sugar
• 1 tbsp baking powder
• pinch salt
• 450 ml (15.22 floz) semi skimmed milk room temp
• 115 g (4.06 oz) coconut oil melted (plus 1 tsp for frying)
• 3 medium eggs room temp
• 150 g (5.29 oz) fruit & nut granola plus more to garnish
• 2 apples
• 150 ml (5.07 floz) plain yoghurt
• 2 tbsp honey

Instructions

• Melt the coconut oil in the microwave, then add the milk and eggs. It's important that they're room temp otherwise the coconut oil will set.
• Whisk together until combined.
• Measure the flours, sugar, baking powder and salt into a second bowl and mix.
• Make a well with a spoon.
• Add the mix gradually, combining with a whisk as you go.
• When fully combined, leave to sit for 5 minutes.
• Add the granola.
• Fold until combined.
• Pour a ladleful of batter into each hole of a hot waffle iron or waffle maker and close the lid.
• Exact timings will depend on your waffle iron, but they should take approximate 3 to 4 minutes.
• Repeat with the remaining batter. You will get 10 waffles in all, and you can keep the cooked waffles warm in the oven at about 140C on a wire rack.
• Melt 1 teaspoon of coconut oil in a frying pan over a medium heat, then peel the apples, cut into eighths and add to the pan.
• Fry until just beginning to caramelise.
• Stack 2-3 waffles per person on plates, and cover generously with natural yoghurt and some apple pieces.
• Garnish with a sprinkling of granola and a drizzle of honey.
• Drizzle with honey and serve!

Video

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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