Julie's Granola

And not this Julie! When I first cut out everything except corn, I was looking for something good to eat. As I said earlier, I have a huge sweet tooth and that is hard to satsify when you can't have most of the common foods... like eggs or milk (which are in almost all sweet treats). I did a google search and found a woman who just found out that she has food sensitivities and is learning to eat all over again. Her friend, Julie, had given her this recipe, and I thought it was a sign from God! Once I cut corn, which cut ALL sweets out (corn syrup or corn starch is in everything!), I was even more grateful that I found this recipe!

This is the BEST granola I have ever tasted. I eat it dry because even the rice milk can have milk protein in it, and even dry it is delicious. I usually add raisins and dates, but you can add anything you want... like chocolate chips! There are even some Enjoy Life allergy-free chocolate chips (though they aren't sold here).

Jeff usually puts some on plain vanilla yogurt and he swears it is the best snack he's ever tasted. He's even threatened to divorce me if I stop making this granola... ;)

One note, oats may or may not contain gluten. I have since stopped eating this granola because we don't know what Grace is allergic to, and if it is gluten I don't want to chance it. But if you know what you are allergic to, or what your breastfeeding child is allergic to, you can enjoy this most delicious recipe.

What you'll need:

5 cups quick oats
6 T brown sugar
6 T maple syrup
1/4 cup oil
3/4 t salt
cinnamon to taste

Combine oats and brown sugar. Combine syrup, oil and salt. Add wet mixture to dry and stir. Spread out on 2 cookie sheets. Cook for 1 hour to 1 hour 15 minutes at 250 F. Stir every 15 minutes to keep an even color.