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Mix the oats, seeds, culture, and water in a large bowl. Allow the mixture to soak for at least 30 min and up to 12 hours. Stir the soaking granola at least twice during the first 2 hours of the fermentation to keep it from forming large clumps at the bottom of the bowl.
When you are ready to bake, mix in the remaining ingredients and stir thoroughly to combine. Feel free to skip the sweetener in this recipe (see notes).
Spread the granola mixture out in an even layer on 2 large cookie sheets and toast at 300 F (150C) for 1-2 hours, stirring every half an hour until it’s crispy.
Allow to cool before mixing in any dried fruit, cereal flakes, etc. See the section above for more delicious flavor options.
Store in an air-tight container and enjoy within 1 month.