Say granola and you think, “Oats.” But it doesn’t have to be that way. Here’s our take on granola using rolled versions of more unusual grains: rye, kamut, barley, and spelt. Each recipe highlights the unique flavor and texture of the respective grain. For instance, we paired spelt with coconut and tropical dried fruit since it develops a naturally coconutty flavor when you toast it. The malty, toasty flavors of barley were great with maple syrup. And we even threw in a savory rye granola to use as a crunchy topper for soups or salads.