I made granola a few months ago, using this recipe, which comes down to:
Combine 6 parts dry ingredients (usually 3 parts rolled oats, 1 part nuts, 1 part seeds, 1 part something else) with 1 part wet ingredient (about half oil and half liquid sweetener) + 1 egg white (optional; makes the granola extra crispy and browned). Bake at 300°F for about 45 min until dry and browned, stirring every 15 min. If you want to add dried fruit, stir into hot granola once you take it out of the oven.
I made a super exciting novelty batch of granola using oats, millet, quinoa, flax seeds, amaranth, and (unfortunately) sorghum. The sorghum did not cook in the allotted baking time. It is like little stones mixed into the granola. You’d think you were going to break your teeth. For the past few months, I’ve been painstakingly picking the sorghum out of the granola. There was a cup of sorghum to start with, so I’m about halfway done…
Takeaway message: don’t get too excited with your granola. If you’re going to add non-oat ingredients, they should be edible raw or small enough to cook in the same amount of time as the oats, which have a stovetop cooking time of 5 min.