Preheat the oven to 325˚F (160˚C). Line a baking sheet with parchment paper or a baking mat.
In a small mixing bowl, whisk together 50 g sourdough discard, 50 g maple syrup, and 1 teaspoon vanilla extract until smooth and combined.
In a medium mixing bowl, stir together 150 g old fashioned rolled oats, 1 tablspoon chia or flax seeds, ½ teaspoon ground cinnamon, and ⅛ teaspoon fine sea salt. Pour the wet ingredients over the oat mixture and stir together until the oats are evenly coated.
Spread out evenly on the baking sheet, and bake for 20-25 minutes or until golden brown. You may want to stir partway through to help it bake evenly. Leave the granola to cool on the sheet for 15-20 minutes, then add the 100 g dried fruit and 50 g nuts and/or seeds. Leave to cool completely then store in an airtight container for up to 2 weeks at room temperature.
