Add the blackberries, chia seeds and maple syrup to a medium pan and gently heat, stirring regularly. Allow the fruit to gradually soften – as it does, gently crush the berries. The jam with start to thicken. This should take about 10 minutes. The jam can be stored in an air tight container in the fridge for up to 5 days.
For the waffles
Turn on / heat the waffle iron. Brush with the coconut oil.
In a food processor or blender, add the oats and pulse until they become flour. Add the Original Almond Breeze®, maple syrup, coconut oil, vanilla extract and baking powder. Then blend together until they make a batter.
Add the blackberries and stir in.
Spoon the mix onto the waffle plate, spread out evenly. Close the lid and cook for 6 minutes (do not open the lid in this time). Check the waffles after 6 minutes and if they require – cook for a further 2 minutes until golden.
Once the waffles are ready, place them onto a plate and serve with a spoonful of yoghurt and a generous spoonful of the blackberry jam.