* I can in no way guarantee that this flavor combination will be to your palate, considering how I cannot seem to muster up the courage to buy a bottle of strawberry milk from the grocery store. Our best bet is to hold our breaths and keep our fingers crossed.
Foreword: I'm finally posting this recipe, which was originally intended to be out by June, but wasn't, thanks to a doctor's visit for the laptop (3 weeks!). Hopefully with this recipe you'll be placated about my extended hiatus. Its good to be back and fill this void. Peace.
My hatred for strawberry milk is age-old. That disgusting, distasteful and despicable concoction of artificial strawberry flavoring, radioactive pink coloring and overly sweetened milk is something that I find completely repulsive. Unlike it's mellower cousins (banana/melon milk) which I find completely pleasurable, its the ogre of the family. The sheer flatness of that sickeningly sweet flavoring hits your tongue and just kills your tastebuds as they cower from that wave of noxious sugariness, with no other flavor profiles that follow, leaving you to deal with that soured-milk flavor left behind in its wake, which no amount of tongue-smacking can rid itself of. Bleh.
Thankfully, this repulsion I experience is directed solely to strawberry MILK and milk ONLY. Other forms of strawberry are still consumed. Case in point: my profuse love and passion for PB&J is well-documented. I have been known to cram down entire cornflake-crusted chocolate milk bread PB&Js after entire meals. (They make for good post-drinks munchies too.) My only hope for this batch of granola is that it pairs with strawberry milk as well as that PB&J sandwich.
Well, if it doesn't, plain ol' milk works fine too. Or almond. Or coconut. Your choice.
Peanut Butter Granola
Time taken: 30 minutes (10 minutes active)
Makes: a week's worth of granola breakfasts
Also, thanks to The Good Nut Co for the PB (and almond butter). These folks do delightfully runny nut butters.