Photo of Multigrain waffles with berry sauce by WW

Multigrain waffles with berry sauce

Points® value
Total Time
40 min
10 min
15 min
Hearty and wholesome, these banana waffles with an easy homemade berry sauce are a sweet way to start your day. Despite the mix of heavier whole grains, the waffles get aerated and lightened thanks to folding in the beaten egg whites. When beating to stiff peaks, the egg whites will be thick and heavy, and the peaks should point straight up without collapsing when the whisk is turned upside down. For the sauce, we used strawberries and blueberries, but you can substitute blackberries, raspberries, or even chopped peaches. To freeze, arrange the waffles in a single layer on a wax paper-lined baking sheet and place in the freezer until frozen, about 2 hours. Transfer to a zip-close plastic bag and freeze for up to 2 months.


Uncooked old fashioned oats


All-purpose flour


Whole wheat flour


Yellow cornmeal


Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)


1 small, very ripe, mashed

Raw egg

1 large

Fat-free skim milk

¾ cup(s)

Plain lowfat yogurt

½ cup(s)

Canola oil

2 tsp(s)

Vanilla extract

½ tsp(s)

Egg whites

3 serving(s), large


1 pound(s), 1 container, hulled


1 tsp(s)


2 cup(s), (1 pint) or blackberries

Lemon zest

½ tsp(s), grated

Cooking spray

8 spray(s)


  1. Preheat waffle maker according to manufacturer’s directions.
  2. Place oats in food processor and process until finely ground. Whisk together oats, all purpose flour, whole wheat flour, cornmeal, baking powder, baking soda, and salt in large bowl. Whisk together banana, egg, milk, yogurt, oil, and vanilla in another bowl. Add banana mixture to flour mixture, stirring just until blended.
  3. With electric mixer on high speed, beat egg whites in medium bowl until stiff peaks form. With rubber spatula, gently fold beaten whites, one-third at a time, into batter, stirring just until blended.
  4. When waffle baker is ready, spray with nonstick spray. Pour enough batter for 1 waffle onto center and quickly spread to within 1 inch of edges. Close baker and bake as manufacturer directs. Repeat, reheating and spraying waffle baker with nonstick spray before adding each batch of batter.
  5. Meanwhile, to make the sauce, place 1 cup strawberries in large bowl. Add sugar and crush berries with potato masher or fork. Slice remaining strawberries and add to bowl. Stir in blueberries and lemon zest. To serve, top each waffle with about ½ cup berry mixture. Sauce may be stored refrigerated in an airtight container overnight.
  6. Per serving: 1 waffle and ½ cup sauce