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Bowl of sourdough peanut butter granola topped with fresh sliced strawberries.

Peanut Butter Sourdough Granola with Dried Strawberries

Crunchy, nutty, and packed with jammy fruit, this peanut butter sourdough granola is full of toasted clusters and that nostalgic PB&J flavour. It's perfect for snacking, topping yogurt, or layering in parfaits.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 10 Servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 50 g sourdough discard or active starter
  • 50 g maple syrup or honey
  • 40 g peanut butter smooth, natural, or chunky
  • 1 teaspoon vanilla extract
  • 150 g old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • 100 g dried strawberries or other dried fruit
  • 50 g chopped peanuts or other nuts/seeds

Method
 

  1. Preheat the oven to 325˚F (160˚C). Line a baking sheet with parchment paper or a baking mat.
  2. In a small mixing bowl, whisk together 50 g sourdough discard, 50 g maple syrup, 40 g peanut butter, and 1 teaspoon vanilla extract until smooth.
  3. In a medium mixing bowl, stir together 150 g old-fashioned rolled oats, ½ teaspoon ground cinnamon, and ⅛ teaspoon fine sea salt until combined. Pour the wet ingredients over and stir until combined.
  4. Spread out on the baking sheet evenly. Bake for 20-25 minutes until lightly golden brown, stirring halfway through. Leave to cool on the baking sheet for 15-20 minutes, then add 100 g dried strawberries and 50 g chopped peanuts. Cool completely before storing in an airtight container.