Chocolate Peanut Butter Sourdough Granola

Granola is such a versatile food. You can eat the large clusters like cereal with your favorite milk (or milk alternative) or sprinkled over yoghurt. You can also eat the large clusters plain for a perfect on the go snack. My chocolate peanut butter sourdough granola is a sweet and salty twist on granola that uses a generous amount of sourdough starter discard. This large cluster sourdough granola is sure to be a recipe you will make over and over again.

Ingredients and Substitutions

• Oats: I have only tried making this recipe with old fashioned rolled oats. I suspect it would work with instant oats but may take less time to become crisp in the oven.
• Sourdough Starter: You can use active starter or unfed sourdough discard straight from the fridge.
• Peanut Butter: Use unsalted peanut butter. If you only have salted, reduce the salt in the recipe by 1/4 teaspoon.
• Maple Syrup: I have made this recipe with both honey and maple syrup and both turned out great.
• Sugar: I recommend plain white sugar. Brown sugar can add too much moisture which can prevent the granola from becoming crisp.
• Cocoa Powder: I recommend dutch-processed cocoa powder as this variety has a richer flavor but natural cacao powder also will work just fine.
• Coconut Oil: Coconut oil works best in this recipe but you can also substitute a neutral tasting oil such as avocado oil or vegetable oil.
• Salt
• Vanilla: Use pure vanilla extract. If you only have imitation vanilla, this will also work.
• Peanuts: I recommend skin free unsalted peanuts but you can use salted peanuts as well.
• Chocolate Chips: You can use any kind of chocolate chips but I recommend semi-sweet chocolate chips or dark chocolate chips. You can also substitute white chocolate chips or peanut butter chips.

How to Make Sourdough Granola

Step 1: Preheat oven to 325F.

Step 2: Mix together the wet ingredients in a large mixing bowl.

Step 3: Stir in the oats.

Step 4: Stir in the cocoa powder and peanuts. You want to wait until the oats are mixed with the wet ingredients before adding the cocoa powder. If you do not the wet mixture becomes too stiff to stir in the oats.

Step 5: Press the oats in an even layer on a cookie sheet lined with parchment paper.

Step 6: Bake for 30 minutes.

Step 7: Sprinkle the chocolate chips over the granola while it is still warm so the chocolate melts into the granola. Allow to cool completely before breaking into large chunks.

How to Store

Store the granola in an airtight container. I recommend consuming within 2 weeks.

How to Serve

There are many ways to enjoy this peanut butter chocolate sourdough granola:

• Eat as cereal with your favorite milk.
• Sprinkle over a yogurt parfait or smoothie bowl.
• Eat plain for a perfect on the go snack or eat as a trail mix.

Thanks for visiting Foragers of Happiness! You feedback is so valuable. If you loved this recipe, will you please leave us a rating and review?

If you enjoy sourdough discard recipes, I encourage you to explore our recipes for lots of fun and creative ways to use your extra sourdough starter:

• Sourdough Lemon Cookies
• Sourdough Strawberry Scones
• Strawberry Sourdough Sweet Rolls
• Sourdough Discard Double Chocolate Chip Cookies
• Sourdough White Chocolate Macadamia Nut Cookies