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Preheat oven to 325°F. In a large mixing bowl, whisk together 60 g liquid fat, 60 g liquid sweetener, 40 g light brown sugar, 100 g sourdough starter, and 10 g vanilla extract. Then, mix in 200 g oats, 100 g seeds, 100 g nuts, 100 g dried fruit, 50 g shredded coconut, 5 g sea salt, and 5 g cinnamon (or other preferred spices).
Spray a half sheet pan with oil or line it with parchment paper. Spread granola mixture in an even layer on sheet pan, pressing down with a spatula or the back of a measuring cup. Compacting the mixture will encourage clumps.
Bake for 30 minutes, rotating sheet pan halfway through. If you prefer clusters, do not break apart the mixture during baking. If you prefer a loose granola mixture, toss the mixture halfway through baking.
Let cool for 10 minutes before breaking apart into clumps. Store in an airtight container (I prefer glass) at room temperature. Keeps for up to 4 weeks.