I think a true test of good character is whether or not you like peanut butter. That is of course exempting those who are allergic, which is just damn unfortunate in my books. The crunchy or smooth debate has divided many (hey, it’s probably even broken up some relationships), but in the case of this recipe I feel like I’ve kept both sides of the fence in true harmony.

I’ve consumed a lot of peanut butter in my lifetime and feel downright sad that the kids of today are missing out on the true lunch experience of a squished peanut butter and honey sandwich retrieved out of the bottom of their school bag. In my day, every second kid wasn’t allergic to the stuff and there was no such thing as nut free zones and schools. Everyone ate it and there was never any shame in licking any stray peanut butter from the cling wrap, because really that soft white bread was just a side to the sticky goodness of PB.

One of my favourite childhood snacks was something my mum called ants on a log; a stick of celery spread liberally with peanut butter and dotted with sultanas. I distinctly remember sitting on the concrete patio steps chomping on crunchy sticks of the stuff with my sisters, truly content with the perfect ratio of peanut butter in our snack.

As an adult, one of my favourite breakfasts is smooth ricotta and crunchy peanut butter on sourdough, topped with ripe banana. It’s the perfect post gym protein/carbs/fruit combo and nutritional benefits aside, it’s just too moorish to stop at one slice.

There is rarely a day where I don’t sneak a little peanut butter into my breakfast and this crunchy and smooth peanut butter and chocolate granola is sure to be on regular rotation in my household. The crunchy, salty and sweet granola just screams out for the smooth vanilla peanut milk, a breakfast of champions for any peanut butter addict. It’s refined sugar free, can be made gluten free with the substitution of certified gluten free oats and is dairy free.

If you haven’t ever ventured into the world of making your own nut milks, this peanut milk is the perfect place to start. It’s very forgiving and requires little straining given the nuts break down so well.

Ps. After an almost two month hiatus from blogging as a result of moving house, starting a new job, climbing ridiculous mountains and nursing ridiculous blisters I’m back and excited to share some healthy new recipes with you! Below are a few snaps from around our new little apartment, in particular our little herb garden which I’m determined not to kill. How amazing is the vintage beer bottle Josh found at an Op shop? The exciting view of cranes from our balcony is also nothing to sneeze at!


Smooth AND crunchy peanut butter granola 
For the milk
1 cup raw peanuts
4 cups water
1 tsp vanilla essence
2 tsp maple syrup

For the granola
Adapted from this recipe from Pinch of Yum
3 cups rolled oats
1 cup peanuts, chopped
3/4 cup shredded coconut
1/2 cup cacao
1/4 cup chia seeds
2/3 cup melted coconut oil (measured in liquid form)
1/3 cup maple syrup
1 tsp vanilla
Sea salt for finishing

1. For the milk, place the peanuts in a bowl and cover with cool water and allow for soak for 2 hours
2. Once finished soaking, rinse and drain well and combine with water, maple syrup and vanilla in a blender
3. Blend until completely smooth and refrigerate until cold
4. For the granola, preheat oven to 180 degrees and line a baking tray with paper
5. Combine all granola ingredients except salt and spread out on the tray, packing it close together
6. Bake for 30 minutes or until it starts to brown on the edges, then remove from the oven and  sprinkle with sea salt
7. Allow to cool, break up clusters and serve with peanut milk

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