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Preheat the oven to 275ºF. Line two sheet pans with parchment paper.
In a large bowl, combine the oats, buckwheat groats, pecans, sunflower seeds, hemp seeds, flaxseed, salt, cardamom, and ginger if using.
In a small bowl, whisk together the sourdough starter discard, maple syrup, and oil until combined.
Fold the sourdough starter discard mixture into the oats mixture until combined.
Divide the granola between the prepared sheet pans in a single layer.
Bake the granola for 50 to 65 minutes, until it smells nutty, is fairly dry to the touch, and has darkened a bit in color. Sprinkle over the dried fruit if using, then let cool completely on the sheet pan.
Gently break the granola into large clumps, then store in airtight containers at room temperature for up to 1 month.