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1. Place the old-fashioned oats in a blender or food processor, and pulse until the oats are ground into a flour.
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2. Pour the oat flour into a medium bowl and mix in the almond meal, sugar, ground ginger, cinnamon, baking soda, baking powder, and salt.
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3. Crack both eggs and separate the yolks from the egg whites. Place the egg whites into a small bowl and the yolks into a large bowl.
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4. Using a mixer with a whisk attachment, whisk the egg whites until stiff peaks start to form. Set the egg whites aside.
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5. In the large bowl, mix the yolks, milk, olive oil, and vanilla extract together. Mix the flour mixture into this bowl gradually. I like to add the flour in 3 batches, mixing everything right after I add each section of flour. Gradually fold in the whisked egg whites. Let the batter set while you preheat the waffle iron and prepare the yogurt cream.
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6. While the waffle iron is preheating (according to manufacturer's instructions), mix the cinnamon yogurt cream ingredients together. Set aside.
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7. Once the waffle iron is ready, pour some of the batter into the waffle iron (amount according to your manufacturer's instructions) and close it. I like to spray the waffle iron with natural cooking spray so that the waffles come out easier. Let the waffles cook for several minutes or until they get a nice golden color. My waffles cooked in about 4 minutes. Remove the cooked waffle from the iron and continue cooking the rest of the batter.
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8. Serve the waffles with 1/4 cup of the yogurt cream and 1/2 cup mixed berries.
