Photo of Cheesy waffles with homemade baked beans by WW

Cheesy waffles with homemade baked beans

10
5
2
SmartPoints value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
To make this vegetarian, simply leave out the Worcestershire sauce. Replace the cannellini beans with the same quantity of tinned haricot beans.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Porridge oats

125 g

Baking powder

1 teaspoons, level

Semi Skimmed Milk

125 ml

Egg, whole, raw

3 large, raw

Half Fat Cheddar Cheese

1 portion(s), medium, grated

Salt

¼ teaspoons

Onion(s)

1 medium, finely diced

Light Brown Sugar

1 teaspoons

Tinned Tomatoes

2 can(s), large, chopped

Vegetable stock cube(s)

½ cube(s), to make 200ml vegetable stock

Worcestershire Sauce

1 tablespoons

Paprika

1 pinch

Cannellini Beans, cooked

2 can(s), large, drained

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4, and mist a 4-hole silicone waffle mould with cooking spray and put on baking sheet.
  2. Put half the oats in a food processor with the baking powder, milk, eggs, cheese and salt. Whizz to a smooth batter, then transfer to a bowl and stir in the remaining oats. Spoon into the prepared waffle mould and bake for 30-35 minutes until the waffles are cooked through and starting to crisp at the edges.
  3. Meanwhile, make the beans. Mist a nonstick frying pan with cooking spray and cook the onion for 6-8 minutes over a medium heat until soft. Stir in the sugar, tomatoes, stock, Worcestershire sauce and paprika, then season to taste. Bring to a simmer and cook for 5 minutes, then add the beans and simmer for a further 5 minutes until the sauce has thickened.
  4. Serve the waffles topped with the beans and a sprinkling of paprika.

Notes

Instead of beans, serve the waffles topped with lean sliced ham, roasted tomatoes, fresh basil leaves and freshly ground black pepper. If you don’t have a silicone waffle mould, mist a 12-hole silicon muffin mould with cooking spray, divide the batter between the holes and bake for 15-20 minutes, until golden and cooked through.

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