If you use crunchy granola, make sure to cut them into little pieces. If you use soft and chewy type granola, you can cut or crumble them into little pieces too. I prefer crunchy granola, but you use what you like
Prepare the batter:
Combine all the dry ingredients and set aside. Preheat the waffle iron
Combine eggs, greek yogurt, milk, oil, and vanilla extract in a large mixing bowl. Use a whisk to mix them until combined. Add the dry ingredients and use a spatula to fold the dry ingredients into the wet. The batter will be thick and lumpy, but that's okay. Only mix until you no longer see pockets of dry flour. Do not overmix the batter.
Baking the waffles:
Once the waffle iron is nicely preheated, spray with some non-stick spray. Scoop a heaping 1/3 cup of the batter on the waffle iron. Bake for about 5-6 minutes or until the waffles are crisp.
Place them on a cooling rack to cool and to maintain that crispness if not serving immediately
Storage:
If not consumed on the same day, let them cool down completely on a cooling rack. Transfer to a freezer bag, push out all the air and seal the bag
To reheat waffles:
You can preheat in a toaster, using a freezer function if there's one, or simply toast until heated through or reheat in the oven at 350 F (180 C) for 5-6 minutes and then serve immediately. I have also used an air-fryer at 320 F (160 C) for 4-5 minutes (every air fryer can be different, so you may need to play with the timing)