Heat the oven. Set to 325°F (165°C). Line a large rimmed baking sheet with parchment for easy cleanup and even browning.

Mix the dry ingredients. In a big bowl, combine 4 cups rolled oats, 1 cup coconut flakes, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, 2 tablespoons chia seeds or 3 tablespoons flaxseed meal, 1 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/2 teaspoon kosher salt. Stir well.

Whisk the wet ingredients. In a separate bowl, whisk 1/2 cup sourdough starter, 1/3 cup maple syrup, 1/4 cup light brown sugar, 1/3 cup neutral oil, and 1 teaspoon vanilla. The starter should loosen and become pourable.

Combine and coat. Pour the wet mixture over the dry. Toss thoroughly until every oat looks glossy and slightly sticky. This is where clusters are born, so take a minute to mix well.

Press it on the pan. Spread the mixture on the baking sheet in an even layer, then gently press it down with a spatula to help it clump. Don’t leave thick hills—aim for an even, compressed layer.

Bake low and slow. Bake for 20 minutes. Rotate the pan, gently break up only the very thick spots, and bake another 15–20 minutes until deep golden at the edges and fragrant. It will crisp more as it cools.

Cool completely. Let the granola cool on the pan without stirring for at least 45 minutes. This sets the clusters.

Add dried fruit. Once cool, fold in 3/4–1 cup dried fruit. If using cacao nibs or orange zest, add them now too.

Store right. Transfer to an airtight jar or container. Keep at room temperature.