Homemade Yogurt with Salted Maple Sourdough Granola

**For the Homemade Yogurt:** In a large dutch oven, warm up 1 quart of whole milk over low heat until warm but not hot. Turn off the heat and stir in 3 heaping tablespoons of whole milk plain yogurt until completely combined. Place the lid on the dutch oven and place it in your oven for 15 hours to set. Afterward, let it set in the fridge for at least 3 hours before enjoying. (Optional: Mix with apple butter, maple syrup, and cinnamon to make a cinnamon apple cider flavor).

**For the Salted Maple Sourdough Granola:** In a mixing bowl, whisk together 1 tablespoon of maple syrup, 1/4 cup of sourdough discard, 1/4 cup of avocado or coconut oil, and 1/2 teaspoon of cinnamon. Mix in 1 & 3/4 cups of rolled oats, 1/4 cup of sunflower seeds, 1/4 cup of chopped pecans, and 1 teaspoon of flaky salt. Spread the mixture evenly on a parchment paper lined baking sheet and bake at 200F for 50 minutes. Then, turn off the oven and let the granola cool completely in the oven for about an hour—this helps it stick together and break into clusters. Once cooled, break it apart and store in an airtight container.