Take sunflower seeds and pumpkin seeds in a large bowl and soak them in water. Let the bowl sit at room temperature for 24 hours. Rinse the seeds and refresh the water at the 12-hour mark
In another bowl, take rolled oats, sourdough starter, ½ cup honey, and ½ cup coconut oil. Stir it well to make sure everything is well incorporated. Cover and keep in a warm spot for fermentation up to 24 hours
When ready to bake, preheat the oven at 100 C (210 F). Line two baking trays with baking paper
Drain the water from the seeds and rinse them with fresh water
Break up the fermented oats mixture. Add the soaked seeds, remaining coconut oil and honey, cinnamon, vanilla extract and salt
Divide the mixture into two parts and pour onto the baking trays
Spread the mixture into a thin layer. Try to create an even layer throughout
Bake in the preheated oven for 2 hours
Remove the trays from the oven and break the granola. At this stage, it will still be very soft. Make sure the chunks are not too big
Place the trays back into the oven for another 1 hours
Check the granola to see if it has completely dried. If not, place it back in the oven and keep checking every 15-20 minutes
Let it cool completely before storing
