In a large mixing bowl, combine the oat mixture, favorite nuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, coconut flakes, cinnamon, and sea salt. Toss well to ensure even distribution.

In a separate bowl, whisk together the starter, pure maple syrup, and vanilla extract.

Pour the wet mixture into the large bowl with the granola mixture. Using a rubber spatula or wooden spoon, fold everything together until all the oats and nuts are evenly coated.

Preheat the oven to 300°F and line a prepared baking sheet with parchment paper.

Spread the granola mixture in an even layer on the sheet. For chunky sourdough granola, press it down slightly before baking.

Bake in the preheated oven for 45-55 minutes, stirring halfway through to ensure even toasting.

To create big clusters, I like to use a metal spatula and gently flip the granola half way through, so as not to break it up too much!

Once golden brown and fragrant, remove the granola from the oven. Let it cool completely on the baking sheet—this helps form those crunchy clusters. Once cool, break up the granola and stir in dried fruit and/or chocolate chips if you like. Most of the time, we keep it simple and stick with the oats, nuts and seeds :)

Store in an airtight container like a glass jar or mason jar at room temperature. It will keep fresh for up to 3 weeks.

For longer storage, freeze in an airtight container for up to 3 months.