Peanuts have had a difficult time for a while now, their taste is beloved by many but for some they’re completely out of bounds. Nutritionally they have a lot to offer. Being a legume they have higher levels of protein (over 25 per cent) than any official “nut” and they are quite high in antioxidants, especially when roasted. I really enjoy peanuts in smoothies because they add richness and body.
This breakfast takes that idea a bit further and ends up being thick enough to eat with a spoon. It’s clean and refreshing but also creamy and satisfying, thanks to the protein. I’ve also included a tablespoon of flaxseed oil, I love the taste and, as a 44 per cent Omega-3 oil, it is a great source of this essential fatty acid. The salt on the peanuts adds a savoury aspect that works well with the oats, almost like a raw porridge. I’ve used golden plums but you could use peaches or nectarines instead.
Ingredients
| ½ cup | Salted and roasted peanuts, plus extra for topping (Main) |
| ½ cup | Soy milk |
| 1 | Banana, frozen in pieces |
| ⅓ cup | Rolled oats |
| 1 Tbsp | Flaxseed oil |
| 2 | Plums, stones removed (Main) |
Directions
- Place ½ cup salted peanuts, soy milk, banana, oats, flaxseed oil and one plum into a good blender or food processor.
- Run for about aminute until all the nuts are really well broken up and smooth.
- Serve in bowls with remaining plum chopped on top, and a sprinkle of crushed peanuts to garnish.
Check out Araron's other spoonie recipe:
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