In a large bowl, mix together the oats, nuts, seeds, cinnamon, and salt.

In another bowl, whisk the sourdough discard, maple syrup, butter, applesauce, and vanilla until smooth.

Pour the wet mixture over the dry ingredients and stir until everything is coated.

If you want to boost the flavor, cover the bowl and let it rest at room temperature for 6–12 hours. If not, skip straight to baking.

Spread the mixture onto a parchment-lined baking sheet and press it down into an even layer.

Bake at 325°F for 40–45 minutes. For loose granola, stir halfway through. For clusters, leave it undisturbed.

Let it cool completely before stirring in the dried apples and cinnamon chips. It will crisp up as it cools.