When I decide to make granola, my second question is: What do I feel like eating for a month or so? (The first question is: Do I have enough oats?)
Over the decades, I’ve used a number of grains, always in combination with regular rolled oats – never quick oats because I don’t like their faintly bitter flavor – and now simply use gluten-free organic oats.
The composition is never the same twice. You’ll surely want to adjust to your preferences.
Caution: This is a hearty mixture. I take it backpacking.