Blueberry Multigrain Waffles

Makes 8 waffles
1 1/2 cups whole grain pastry flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups fat-free milk
2 egg whites
3 tablespoons packed brown sugar
1 tablespoon vegetable oil
2 cups blueberries
1 1/2 cups sliced strawberries
1/2 cup maple syrup
DIRECTIONS

Preheat oven to 200 degrees F. Coat a baking sheet with cooking spray.

In a large bowl, combine the flour, oats, baking powder, baking soda, and salt. In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.

Coat a nonstick waffle iron with cooking spray. Preheat the iron.

Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining batter to make a total of 8 waffles.

Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.