Peanut Butter and Strawberry Jelly Compote Waffles (GF + Vegan)

By Jessica Hylton - - Updated

Peanut Butter and Strawberry Jelly Compote Waffles are delicious, reminiscent of pb&j and are gluten free, vegan, refined-sugar free and flourless!

A stack of peanut butter and strawberry jelly compote waffles.

I was a PB & J sandwich kind of kid. I’m still very much into peanut butter and jelly sandwiches. The creaminess, the contrast in taste, all that squishy jelly! The jelly was my favourite part, and I always ALWAYS had to have strawberry, no other flavour would do. To this day, no other flavour will do (except blueberry or raspberry at times) and I LOVE peanut butter. Okay, so maybe I’ve taken it on in a healthier way, but nothing replaces a pb and j sandwich especially on a bad day. These Peanut Butter and Strawberry Jelly Compote Waffles are here for you to bring back those delicious memories.

A stack of waffles with compote on a white plate.

Now let’s get this straight. Don’t let the name fool you, don’t let the fact that it’s vegan or refined-sugar free or flour less fool you that these aren’t straight up comfort food. That these waffles aren’t filled with peanut butter flavour, and that that jelly compote isn’t saying come to mama.

Not, literally.

Without a doubt, I’m making these waffles again. The first time I made them to shoot, it was kind of a crazy day so I KIND of ate all three servings by myself. I let Mr. Bakes take a piece, watching him enviously and remember the golden rule that we must share even our most precious belongings. Plus, he did help make them (aren’t I so kind). The second time they were made he wasn’t around so oops. 🙂

Top down shot of stacks of waffles on two plates.

I tried not to go overboard on the peanut butter in these waffles, but you definitely taste the rich flavour. And the jelly compote? Oh boy. It’s glorious strawberries reduced down with maple syrup and a bit of lemon juice and the result is closer to a jelly like compote syrup that when the camera goes off ends up getting poured ALL over these waffles.

Oooops. Not sorry.

I was actually pretty impressed by this breakfast, and took inspiration from my flour less apple pie pancakes, swapped the eggs out for peanut butter and added the compote. I promise, you’ll love these peanut butter and jelly waffles. If it was up to me, I’d have this for breakfast everyday, and a pb & j sandwich for lunch and dinner.

Told you I was that kind of kid.

Three peanut butter waffles stacked on top of each other.

A pile of peanut butter waffles on a white plate.

Peanut Butter and Strawberry Jelly Compote Waffles (GF + Vegan)

Peanut Butter and Strawberry Jelly Compote Waffles are delicious, reminiscent of pb&j and are gluten free, vegan, refined-sugar free and flourless!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Course Breakfast, Jams, Sauces, Dips & Spreads
Cuisine American
  • 1 1/4 cups ground gluten free oats ground in a food processor or in a coffee grinder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups almond milk
  • 1 tablespoon maple syrup
  • 3 tablespoons peanut butter

Strawberry Jelly Compote:

  • 1 1/2 cup strawberries de-stemmed and chopped
  • 3 teaspoons lemon juice
  • 4 tablespoons maple syrup


  • Preheat waffle maker according to directions.
  • In a large bowl, add the ground oats, baking powder, baking soda and salt. Add the milk, maple syrup then peanut butter and whisk together with a whisk. Pour it all into a liquid measuring cup for easy pouring.
  • In heated waffle maker, pour ⅓ of the batter and cook until ready (according to waffle maker's indication - mine has a light that lights up when cooked through on max heat after about 3-4 minutes).

Strawberry Jelly Compote

  • This can be made while the waffles are being made or in advance.
  • In a pan over high heat, add all the ingredients for the compote, stirring with a wooden spoon or spatula. Allow to come to a boil, then reduce to medium heat, simmering for about 10 minutes, stirring often. When reduced to your liking, remove from heat and place in an ice bath or freezer to stop cooking for about 3 minutes. Pour from pan into a container to store it in, or straight over waffles.
  • Enjoy!


Calories: 351kcal | Carbohydrates: 55g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 926mg | Potassium: 411mg | Fiber: 6g | Sugar: 26g | Vitamin C: 44mg | Calcium: 276mg | Iron: 2mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Maura says:

    Can you make these as pancakes? (aka can I make these in a pan instead of a waffle maker?)


    • Gavin | Jessica in the Kitchen says:

      Hi Maura! We haven’t tested to see if this recipe makes good pancakes you can try and offer some feedback if you would like. Our only suggestion is to watch the thickness, to help you can add some almond milk to thin it out if necessary. I hope this helps! Thank you so much for reading!

  2. Emily says:

    5 stars
    Delicious recipes! We had both waffles and strawberry compote this morning. Since I already had my blender out from grinding the oats, I threw the milk, peanut butter, and syrup in there to make for easy mixing. I made a triple batch so my family of 4 can eat this again for leftovers. Great way to sneak some extra nutritious calories in my kids (they won’t eat PB on their waffles but loved it in). These take longer to cook than your typical flour waffle, as do all oat waffles. The PB made for a softer waffle, which I think will prevent the leftovers from being overly dry. Definitely adding these to my regular list. Scaled the maple syrup back a bit on the compote and it was still delicious. Thanks for the awesome recipes!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Emily! We’re happy that you and the kids had those ingredients on hand. Thank you for leaving such a nice detailed review! We really appreciate it.

  3. 5 stars
    Hey!! Thank you for sharing this I really love Peanut butter and this variation I would definitely love to try Thanks Again.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Veronika! We’re so happy that you want to try it!

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