In my world there are few things better than breakfast for dinner. While I enjoy breakfast much more than I used to, there’s still something about breaking the rules and having those typical breakfast foods for dinner.
When I was in school, I really didn’t eat breakfast. It was too early and I was too busy coming up with excuses that might get Mom to let me stay home. When I came home, though, I lived on smoothies and scrambled eggs with cheese and cheese puffs on the side. Hey, I’m not saying it was always a balanced diet.
Now, breakfast is an important part of my day, but I typically just grab a piece of fruit and some nut butter. Maybe make chia pudding or drizzle some coconut butter on a baked sweet potato. It’s all about quick, easy energy that starts my day right and doesn’t take forever to eat or prepare.
Dinner is when I take time to prepare a meal and even more time to eat and enjoy it. It’s so important to me to spend that time with my family, relax, and reflect on the day past as well as look ahead to the next.
Sure, savory foods are on the menu a lot, but at least once a week, we flip the script and enjoy breakfast for dinner. Luckily Krusteaz has us covered with awesome mixes that can help create a breakfast for dinner spread with little fuss. Evenings are busy and any way to save time and spend more quality time with family is awesome in my book.
Though it was a tough decision, I chose their Belgian Waffle Mix and created Blueberry Pecan Waffles. Anytime I look at a recipe I am adapting or work with a mix, I am always thinking of ways to add more flavor and my spin on what is already in front of me.
With these waffles, I used milk instead of water and used a mixture of coconut and olive oils instead of vegetable or canola oil. These helped amp up the waffle base. Adding blueberries, vanilla, cinnamon, and ginger took things to the next level. And don’t even get me started on the blueberry maple syrup on top.
Try this recipe and play around with Krusteaz mixes. I bet breakfast for dinner will become a favorite in your house too!
Blueberry Pecan Waffles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
Ingredients
Waffles
- 1 box Krusteaz Belgian Waffle Mix
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 4 large eggs, whisked
- 2 ¾ cup milk (I used almond, use what you love)
- 1/3 cup coconut oil, melted
- 1/3 cup olive oil
- 2 teaspoons vanilla bean paste
- ½ cup pecans, roughly chopped
- 1 heaping cup blueberries
Syrup
- 1 cup blueberries, fresh or frozen
- 1 cup pure maple syrup
Instructions
- Make the waffles. In a large bowl, stir together mix, cinnamon, ginger, eggs, milk, oils, and vanilla bean paste. Stir in the pecans and blueberries.
- Preheat your waffle maker according to manufacturer’s instructions and cook waffles according to manufacturer’s instructions. Every waffle maker is different, so the first batch may not turn out perfectly.
- As you cook the waffles, make the syrup. Place the blueberries in a microwave safe bowl. Cover with a paper plate to prevent splattering and microwave in 30 second increments until the berries burst and are juicy. Add in the syrup and continue microwaving until steaming hot. Reheat as necessary.
- Once all the waffles are prepared, serve with the syrup. Waffles may be kept warm in a 275 degree F oven on foil in a single layer. Cooled waffles may also be wrapped in parchment and foil and frozen. Reheat in a 350 degree F oven for about 10 minutes.
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