1 1/4cupsground gluten free oatsground in a food processor or in a coffee grinder
1 1/4cupsalmond milk
Strawberry Jelly Compote:
1 1/2cupstrawberriesde-stemmed and chopped
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.