Can you refreeze grains (ie oat bran), nuts, and flour after taking them out for a few days?
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I refreeze nuts and flour all the time with no issues.
My understanding (and I'm by no means an expert) that problems with refreezing mostly involve meats and other things with a lot of moisture in the cells, which tend to burst when it freezes, leaving it subject to invasion of various pathogens when it thaws and the formation of unwanted ice crystals when it refreezes.