What you’ll need:
1 1/2 frozen buttermilk waffles, thawed
1 8 oz can crushed pineapple in juice
1/2 cup chopped mango
1 banana, sliced
1/3 cup granulated sugar
2 tbsp packed brown sugar
1 c granola
1/4 c chopped macadamia nuts
2 tbsp all-purpose flour
2 tbsp butter melted
2 tbsp strawberry spreadable fruit
Put it all together:
Heat oven to 350°F. Break apart waffles into 1- to 2-inch pieces; place in bottom of your state shaped skillet. Drain pineapple, reserving juice in small bowl; set pineapple aside for later. Gently stir in the bananas and mangoes into juice to coat. With slotted spoon, place bananas evenly over waffles; discard any remaining juice.
In medium bowl, beat eggs, granulated sugar and 2 tablespoons of the brown sugar with wire whisk until blended. Stir in drained pineapple. Pour mixture over waffles and fruit. In another medium bowl, mix granola, nuts, flour, remaining 3 tablespoons brown sugar and the butter until crumbly; sprinkle over top.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes. Drizzle top with heated spreadable fruit.
Check out our blog post for step by step photo guide to making this recipe.
Adapted from Diane Toomey’s recipe for Pillsbury
Source the local ingredients for this recipe at http://www.localharvest.org/