Preheat the oven to 325 F. Line a rimmed baking sheet with parchment paper (use a bit of oil to make it stick to the pan).

In a large bowl whisk together the sourdough discard, olive oil, and maple syrup. Add the salt and cinnamon (a dash of vanilla too if you like) and whisk to combine.

Add the oats, amaranth, and nuts/seeds and toss very well, ensuring that all the oats and amaranth have been covered with the wet.

Spread the mixture into the prepared pan and press it into an even layer, pack it into as thin of a layer as you can. Bake, until the granola is golden, for about 30 minutes. If it’s soft/pale in the center you can gently toss it and return it to the oven for another 5-10 minutes. Let the granola cool before breaking up into bits. Store in an airtight container at a cool, room temperature.