Photo of Cheesy waffles with homemade baked beans by WW

Cheesy waffles with homemade baked beans

Points® value
Total Time
50 min
15 min
35 min
To make this vegetarian, simply leave out the Worcestershire sauce. Replace the cannellini beans with the same quantity of tinned haricot beans.


Calorie controlled cooking spray

4 spray(s)

Porridge oats

125 g

Baking powder

1 teaspoon(s), level

Semi Skimmed Milk

125 ml

Egg, whole, raw

3 large, raw

Half fat Cheddar cheese

1 portion(s), medium, grated


¼ teaspoon(s)


1 medium, finely diced

Light Brown Sugar

1 teaspoon(s)

Tinned Tomatoes

2 can(s), large, chopped

Vegetable stock cube

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

Worcestershire Sauce

1 tablespoon(s)


1 pinch

Cannellini Beans, cooked

2 can(s), large, drained


  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.


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.