I’ve always wanted a peanut butter and jelly sandwich to be made in waffle form, so that’s exactly what I did!
‘Ok, before I tell you all about these amazing waffles, I need to address why I’ve been MIA lately. Ever since the 13 Blogs of Halloween ended (which was soo much fun and I WILL be doing a Holiday series), I’ve only put out a Makeup of the Week and a Day in My Life post. There haven’t been any recipes in almost two weeks!!! I know, it’s awful!
Well, these past couple weeks have been…well, crazy. Before Halloween, I was 4 hours from home for a couple days for my Grandpa’s memorial. My grandpa passed way about 6 weeks ago, and at first, it was pretty tough on me. However, I have realized that it wasn’t something that was unexpected. He had been struggling for awhile, and now that is over. My entire family and all of his friends had a 2-day memorial for him, and it was beautiful. My grandpa did not want a funeral, so we made his remembrance happy and positive.
After that, I had Halloween, which was lots of fun!
I’ve also had so much homework, which is typical. But something has made my life so much busier….
Yup, Matthew and I just moved into a new apartment over the weekend, have been packing, unpacking, getting our old apartment looking nice and clean, and getting settled into our new place.
With everything that’s been going on, I just needed a week off to get settled in, get all the assignments done, and establish some normalcy back into my life.
I am back into blogging, and I have lots of recipes planned, as well as a big December series. Don’t worry! I’m making up for my absence.
I think I picked the right recipe to get back into the swing of things! My peanut butter & jelly waffles are my current favorite breakfast for Fall. They definitely fit into the “warm and cozy” vibes that I live for in November, but are not the typical Fall flavors. I’ve shared some pumpkin spice recipes last month (hello Pumpkin Pie Smoothie Bowl and Pumpkin Spice Waffles), and I am already thinking about all of the holiday recipes I can make next month. Until then, I have some time to think beyond the holiday season and just enjoy some recipes that are not only great for Fall, but for all-year-round!
My peanut butter & jelly waffles are just that! The recipe is simply adapted my usual waffle recipe from my Chocolate Almond Butter Waffles. I use a homemade jelly, made from a frozen blueberry base. Blueberry jam is a new favorite of mine, but if you have a recipe or flavor that you prefer, you are always welcome to use that instead! Regardless of the jelly flavor, these peanut butter & jelly waffles are a hit in my household!
In other news, I love my new kitchen! It is not huge by any means, but a step up from the old one! I feel super inspired here, so we shall see what recipes I will come up with!
In the meantime, I hope you enjoy my peanut butter & jelly waffles. Kid-friendly, healthy, easy, VEGAN, what’s not to love?
- 1 1/4 Cup Unsweetened Almond Milk + 1 Tsp Apple Cider Vinega
- 1 Medium Very Ripe Banana, Mashed
- 1/4 Cup Liquid Sweetener (such as agave or maple syrup)
- 1/2 Cup Rolled Oats
- 1 Cup Buckwheat Flour
- 1/2 Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- Pinch Sea Salt
- Few Drops of Vanilla Extract
- 1/2 Cup Almond Butter
- 1 Bag Frozen Blueberries
- 1 Tablespoon Chia Seeds
- 2 Tbsp Liquid Sweetener
- Heat a large pot on medium heat. Add blueberries, chia seeds, and liquid sweetener.
- Cook for about 10-12 minutes and remove from heat.
- Transfer to a Medium bowl, and use a spoon to mash the blueberries until there are just several whole pieces. Place bowl in refrigerator until waffles are finished.
- Add almond milk and apple cider vinegar to a medium bowl and whisk to combine. Let sit for a few minutes. Add mashed banana, liquid sweetener, and vanilla extract into bowl and whisk. Set aside
- Add all dry ingredients into a large mixing bowl and whisk well to combine.
- Gradually pour wet ingredient mixture into dry ingredient bowl and whisk to combine. Once combined, fold in peanut butter. Taste and adjust ingredients if desired.
- Allow waffle maker to heat to desired setting (I like to set mine to 1-2 for a soft waffle, but adjust based off your personal preferences) Spray waffle iron with cooking spray before cooking each individual waffle. Scoop about 1/2 cup waffle mixture and pour into iron and cook according to instructions of waffle iron (different brands/models can differ in cooking instructions). Once waffle is ready, scoop out, and place on plate or on oven rack (preheat oven to 200 degrees for this option, but I personally skipped this step). Repeat for other 5-6 waffles.
- Best if served immediately. Pour jam over each serving of waffles and add any other desired toppings. Enjoy!