Sourdough Granola

Ingredients:

250g Sourdough Discard, or active starter (it's best if it's reached peak and matured)

115g olive oil

175g maple syrup or honey

1 tbsp vanilla extract

1 tsp cinnamon

360g whole rolled oats

215g raw nuts, chopped (I liked cashews, but you can sub whichever you prefer)

165g pumpkin seeds (or sunflower/sesame or another seed you prefer)

110g unsweetened shredded coconut

2.5 tsp kosher or flakey finishing salt

Directions:

Preheat oven to 275°F and line a cookie sheet with foil or parchment. Spray with nonstick spray. Whisk together the liquids, vanilla and cinnamon in a large bowl until incorporated. Using a large spatula or gloved/clean hands, gently mix in the remaining ingredients, saving the salt. Once everything is mixed well, sprinkle the salt over the mixture and gently mix.

Spread evenly on the sheet pan, leaving the mixture loose and open and bake for 30-40 minutes. Stir the granola paying attention to any darkening spots to distribute them around the pan evenly. Reduce the oven temperature to 225°F and bake again for 30-40 minutes before stirring again.

Repeat this process every 30-ish minutes until all the components are golden brown and crispy. It takes me around 3 hours total.

Once the granola is almost as dark as you'd like, turn off the oven and leave the granola inside to finished removing any lingering moisture. Remove once cool and store in an airtight container.