Stoked at Home

2 Make the compote: Add diced peaches, lemon juice, juice,maple syrup, cinnamon  and a pinch of salt to a small saucepan. Simmer over medium heat for 6–10 minutes, stirring occasionally, until softened and slightly jammy. Set aside to cool.
5 Sweeten lightly with maple syrup if needed. Set aside to cool.
6 Make the waffle batter: In a large bowl, whisk together Greek yogurt, eggs, maple syrup, milk, and vanilla.
8 Stir in flour, protein powder, baking powder, and salt until just combined. Let rest 5 minutes.
9 Cook the waffles: Preheat waffle iron and lightly grease.
11 Pour batter into the iron and cook until golden and crisp (time will depend on your iron).
12 Recipe makes about 5 large waffles.
13 Assemble: Slice waffles into sections. For each serving, plate 3 waffle pieces.
15 Add peach compote into a small container or place it on the side so the waffles don't get mushy, add the Catalina crunch into a bag or other small container. 
16 When you are ready to eat the waffles top with compote and Catalina crunch, drizzle with maple syrup.