Peanut Butter and Strawberry Jelly Waffles
Your inner child will be delighted to have these peanut butter and strawberry jelly waffles for breakfast! They’re gluten-free, vegan, and made without refined sugar, so the adult you will also be happy to indulge.
I was a PB & J sandwich kind of kid, and truth be told, I’m a PB & J sandwich adult too. The jelly was my favourite part, and I always ALWAYS had to have Strawberry Jam, no other flavour would do. So naturally, these peanut butter waffles come complete with a jammy strawberry compote for the jelly component. This recipe is straight up comfort food, made with wholesome ingredients. That’s a win in my book!
You Need These Peanut Butter and Strawberry Jelly Waffles in Your Life
If it was up to me, I’d have these peanut butter and jelly waffles for breakfast everyday, and a PB & J sandwich on fluffy Gluten-Free Sandwich Bread for lunch and dinner. (Told you I was that kind of kid.) Here’s why I love them and you will too!
- That perfect waffle texture. The edges of the waffles are golden brown and crisp, while the interior is light and fluffy. Ground oats make the most fabulous waffles! (My Lemon Poppyseed Waffles are made with oat flour too.)
- Real strawberry flavour. The jelly compote is made with glorious strawberries reduced with maple syrup and a bit of lemon juice to make the flavour pop.
- Great for meal prep. Both the peanut butter waffles and the strawberry jelly compote will last several days in the fridge or a few months in the freezer so you can have a tasty breakfast ready to go anytime!
Notes on Ingredients
The ingredient list for these peanut butter and jelly waffles is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Peanut Butter Waffles:
- Oats – If you’re on a gluten-free diet, make sure the oats you use are certified gluten-free. Grind the oats in your food processor to make them into a flour.
- Baking powder
- Baking soda
- Salt
- Plant milk – You can use any unflavoured, unsweetened plant milk you have on hand.
- Maple syrup
- Peanut butter – I use my Homemade Peanut Butter. But another nut butter, like Homemade Pecan Butter or Almond Butter, would also work.
For the Strawberry Jelly Compote:
- Strawberries – Make sure they’re juicy, deeply red, and ripe for the best flavour!
- Lemon juice
- Maple syrup – Date Syrup or agave nectar would also work.
How to Make Peanut Butter and Strawberry Jelly Waffles
Here’s a brief step-by-step guide to making these waffles, but the full written instructions are in the printable recipe card.
- Prepare. Preheat your waffle maker according to the manufacturer’s instructions.
- Mix the dry ingredients. Whisk the ground oats, baking powder, baking soda, and salt in a mixing bowl.
- Finish the batter. Whisk in the milk, maple syrup, and peanut butter. If your mixing bowl doesn’t have a spout, you can transfer the batter to a large liquid measuring cup so you can easily pour it into the waffle maker.
- Make the waffles. Pour the batter into the waffle maker and cook; follow the manufacturer’s directions for the amount of batter and cooking time, but note that sometimes oat flour waffles take a bit longer.
- Make the compote. Bring all the ingredients to a boil in a saucepan over high heat. Reduce to medium and simmer for 10 minutes, or until the mixture is jammy. Place the pan in an ice bath to stop the cooking.
- Serve. Plate the waffles and top with the strawberry jelly compote.
Tips and Variations
- Make it nut-free. You can use sunflower seed butter instead of peanut butter to make these waffles nut-free.
- Try another fruit. You can use this same method to make a compote with raspberries, blackberries, blueberries, peaches, etc. Use what’s in season and switch things up!
- Let the batter sit a little bit. If you have time, let the batter sit for 10 minutes; this will allow the oat flour to fully hydrate and help your waffles get fabulously fluffy.
- Set the cooked waffles on a wire rack. Instead of plating them right away, you can transfer the cooked waffles to a wire rack; this keeps the bottoms from steaming on the plate and getting mushy if you’re not eating them immediately.
Serving Suggestions
Round out your breakfast with a side of Tofu Bacon, Fluffy Tofu Scramble, or my crispy Hash Brown Recipe. Or for a little extra indulgence, add a dollop of Coconut Whipped Cream on top of your peanut butter waffles!
How to Store and Reheat
- Refrigerator: Both the peanut butter waffles and the compote will last up to 4 days in the fridge; refrigerate them in separate airtight containers.
- Freezer: Freeze the waffles and strawberry jelly compote in separate freezer bags or airtight containers for up to 3 months. Thaw the compote in the refrigerator before serving. (The waffles can be reheated from frozen.)
- To reheat: You can reheat the waffles in your toaster, toaster oven, or air fryer for maximum crispiness. The microwave also works, but the waffles will be softer.
More Vegan Waffle Recipes
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Peanut Butter and Strawberry Jelly Waffles
Ingredients
- 1 ¼ cups ground gluten free oats, ground in a food processor or in a coffee grinder (150g)
- 1 teaspoon baking powder, 4g
- ½ teaspoon baking soda, 3g
- ½ teaspoon salt, 3g
- 1 ¼ cups plant milk, 300ml
- 1 tablespoon maple syrup, 20g
- 3 tablespoons peanut butter, or any nut butter (48g)
Strawberry Jelly Compote:
- 1 ½ cup strawberries, de-stemmed and chopped (225g)
- 3 teaspoons lemon juice, 15ml
- 4 tablespoons maple syrup, 80g
Instructions
- 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 until just combined. 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 – these may take a bit longer than regular waffles to cook since they are made with oats instead of flour).
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!
Notes
- Refrigerator: Both the peanut butter waffles and the compote will last up to 4 days in the fridge; refrigerate them in separate airtight containers.
- Freezer: Freeze the waffles and strawberry jelly compote in separate freezer bags or airtight containers for up to 3 months. Thaw the compote in the refrigerator before serving. (The waffles can be reheated from frozen.)
- To reheat: You can reheat the waffles in your toaster, toaster oven, or air fryer for maximum crispiness. The microwave also works, but the waffles will be softer.
Disclaimer: Although jessicainthekitchen.com 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. Jessicainthekitchen.com 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.
Can you make these as pancakes? (aka can I make these in a pan instead of a waffle maker?)
Thanks!
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!
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!
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.
Hey!! Thank you for sharing this I really love Peanut butter and this variation I would definitely love to try Thanks Again.
Thanks so much Veronika! We’re so happy that you want to try it!
Thanks for sharing these Peanut Butter and Strawberry Jelly Compote Waffles, these seems super delicious and amazing . Will love to try this unique recipe .
Thanks so much Yamika! We really appreciate your review.
Simple and delicious! Tastes great even plain. Also, we used frozen mixed berries for the compote and it tasted great!