I rarely eat out these days. I honestly can’t remember the last time I ate out that wasn’t either a girl’s brunch or special occasion. Of course this doesn’t include when I’m traveling or on vacation. Even when I’m traveling for work, I tend to stick to my usual fare. It’s when I’m on vacation that I live it up. And by that I mean, I indulge just a bit more than usual.

It’s a blessing and a curse having a palate for healthy food, but breakfast might be that one exception. Okay, there may be a few others (like French fries), but that’s for another post. When we go on family vacation, breakfast is a big deal. All three of us all look forward to it. We get up early and we’re one of the first family’s to arrive, well before 8:00 am. The hotels where we stay almost always offer a breakfast buffet, something I would normally make huge efforts to avoid!

My husband goes straight for the eggs, he’s a big omelet guy. Norah loves to get an enormous bowl of fruit with yogurt. Me? I head for the made-to-order waffles.

I love a freshly made waffle for breakfast; always topped with fresh whipped cream and berries, no syrup. I can’t describe the disappointment I feel when there’s no fresh whipped cream for my waffle. It’s literally a deal breaker.

Waffles are something I rarely make at home, especially from scratch. My daughter is a pancake gal and waffles hardly seem worth the effort (even though they’re way better). Since making waffles at home is such a treat, of course they deserve some special attention.

This Belgian Waffle with Wild Blueberry Cream is loaded with deliciousness. It’s a perfectly cooked Belgian waffle that is topped with a creamy mascarpone Wild Blueberry spread and homemade no-bake granola.

You might be thinking where’s the whipped cream? Well, for this recipe I’m actually trying something close, but a little different. My Wild Blueberry mascarpone cheese is a lot like whipped cream (just a little thicker and more amazing) and I thought it would be fun to add some texture with the almond oat granola.

My almond oat granola is a secret weapon in many dishes. I love it on top of Chia seed pudding. It has a wonderful crunch and it’s relatively healthy compared to the average baked granola. It’s also a no-bake recipe and there’s really nothing much better than that!

Even with the beautiful Belgian waffle and my no-bake granola, the Wild Blueberries are the star of this dish. I love their intense color and flavor and the perfect amount of sweetness they add to the mascarpone cheese. I only needed to add a little bit of maple syrup to sweeten it just right.

The next time you’re having a waffle craving, why not take it to the next level? Skip the syrup and try my mascarpone Wild Blueberry cream. You won’t be disappointed.

Here’s to made-to-order waffles anytime!