Cinnamon waffle cereal
Whole wheat pastry flour
Plain unsweetened almond milk
2½ cup(s), divided
- Preheat a nonstick waffle iron to medium-high heat. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together ½ cup milk, syrup, oil, vanilla, and egg. Add milk mixture to flour mixture and stir just until combined (batter will be thick).
- Drop batter by ½-teaspoonfuls, spaced at least ½ inch apart, onto hot waffle iron. Cook until browned and crisp, about 4 minutes. Remove waffle pieces from waffle iron and place in a bowl. Repeat in batches with remaining batter.
- Divide waffle pieces and blueberries evenly among 4 bowls; top evenly with remaining 2 cups milk.
- Serving size: about 1 cup waffle pieces, ⅓ cup blueberries, and ½ cup milk