Quick Granola (GFCF non-recipe)
Lately, every time I have concocted something with which I’ve been especially pleased, and I intend to post a recipe, it has stayed firmly rooted in the Land of Intention, never to venture out into Reality. Part of me wants to hold of on posting this until it is a real recipe with measured quantities, but I know that, given my track record from the last several months, that plan doesn’t bode well of success.
Not that it matters so much to you, but I am delighted that this recipe is Fiala-safe (I think). She still has an extremely limited diet, but she can eat g.f. oats, olive oil, cinnamon, and blueberries. She can eat cranberries, too, — they’re related to blueberries — though I limit them, as dried cranberries contain sugar, and fresh cranberries are too tart. But, for this recipe… I’m splurging, partly because her skin has been better this past week than it has been in months**, and I think her system can weather a little extra sugar. This granola is certainly not high-sugar, but it’s more sugar than Fi would typically eat. She loved it, and ate three toddler-sized bowls with oat milk.
So, here’s my non-recipe. It’s a non-recipe, as I did not actually measure anything; I simply sloshed it in, and the amounts specified are based upon my (educated) guesses.
Quick Granola (GFCF)
- about 1/4 cup olive (or other) oil
- about 2 cups gluten-free rolled oats
- about 1 tsp ground cinnamon
- 1/4 cup brown sugar (or a bit less)
- two handfuls dried fruit (I used blueberries and cranberries)
- 2-3 Tbsp roasted sunflower seeds (or raw*)
Onto the countertop, spread a sheet of aluminum foil.
In a medium saucepan, heat olive oil over medium heat. When fragrant, stir in the oats. Stir very frequently until the oats are medium golden brown. Add cinnamon and brown sugar, and stir until brown sugar is melted, about one minute.
Quickly (so that the sugar does not burn), pour oat mixture onto the sheet of aluminum foil, and spread it so it can cool. When oats are cool (or nearly so), add the fruit and seeds.
When completely cooled, store in an air-tight container.
*If you want to use raw sunflower seeds, add them with the oats into the hot oil.
**We even introduced pineapple this past week, and she passed with FLYING COLORS. This is the first food that she’s definitely passed as a trial in literally months. The week before, she failed mango. She also recently failed chocolate (I know, bad call; I had mercy on her pleas for “tsok-ah-LOT???”, and I shouldn’t have caved). She MAY be all right with almonds; they don’t seem to mess up her skin at all, but they make for super-crazy-stinky diapers, which, as I type, strikes me as TMI for a recipe post…