Whole-Grain Waffles with Strawberries and Almonds
['1/2 cup rolled oats', '1/2 cup whole-wheat flour', '1 tablespoon ground flaxseed', '2 teaspoons baking powder', '1/4 teaspoon pumpkin pie spice', '1/4 teaspoon salt', '1 egg, separated', '3/4 cup skim milk', '1/4 cup mashed banana', '1 tablespoon canola oil', 'Vegetable oil cooking spray', '3/4 cup nonfat plain Greek yogurt, divided', '1 1/2 cups sliced strawberries, divided', '3 tablespoons sliced almonds, divided', '6 teaspoons maple syrup', 'divided']
Heat waffle iron. In a blender, process oats until flourlike in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tablespoon almonds and 2 teaspoon syrup.
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