This is the recipe I used in terms of ratios and cooking time/temp. But I used what I had in the pantry: rolled oats, toasted sesame seeds, flax seeds, millet, shaved coconut. I used peanut butter, maple syrup, veg oil as a binder but after cooking for an hour (I definitely didn't need an hour and a half) and after stirring every 15 min, it's not a clumpy granola.
It's very tasty, though. The millet (which I generally have a hard time finding uses for) gets a nice toasty flavor and pleasant crunch. I've divvied out the granola out into individual portions to add to yogurt. If I kept it all in one big container, all the small stuff would sift to the bottom.
My breakfasts are all homemade now: yogurt made in the instant pot, homemade granola, blueberry compote (blueberries picked at a local farm last summer and kept in the freezer- I boil the berries down with maple syrup and cinnamon to a thick consistency).
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