Home cooks struggle to make granola from whole oat groats without reliable recipes or techniques

Home cooks want to make granola from scratch using oat groats for cost savings and quality control, but lack clear instructions on proper preparation, roasting temperatures, and binding ratios. Existing recipes are scattered across forums and often produce inconsistent results—either burnt, too hard, or falling apart. Current solutions (store-bought granola or vague online recipes) fail because they don't address the specific challenges of working with whole groats versus rolled oats.