Preheat your oven to 300 degrees F and line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth.

100g (1/2 c) oil, 80g (1/4 c) pure maple syrup, 55g (1/4 c) brown sugar, 120g (1/2 c) sourdough discard, 60g (1/4 c) water, 1g (1/2 tsp) ground cinnamon, 3g (1/2 tsp) salt

In a separate bowl, add the oats, chopped nuts and/or seeds. Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.

350g (3 c) old-fashioned oats, 250-350g (1 1/2 - 2 c) chopped nuts/seeds

Pour the granola on the prepared baking sheet. If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.

Place in the preheated oven and bake for 1 hour or until the granola is golden in color with a toasty aroma. If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula. Pat down again before continuing to bake. Otherwise stir the granola every 15 minutes.

Useful tip: Granola won’t be crispy just out of the oven. Instead it will crisp up as it cools. One last attempt to achieve granola clusters, press down the granola mixture just out of the oven and allow it to completely cool before breaking into clumps.

Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins, and allow it to cool completely.

Serve with milk or on top of yogurt and enjoy!