I need help getting cooked grains (I.e. sorghum, barley, farro) to clump together but maintain a relatively dry texture. I’m cooking for my 18 month old and he likes grains but picks up a single grain at a time. I want them to clump together so he gets more per bite (preferably without a sweetener or low sugar option). I would love to use eggs for the nutritional and caloric value but would need to cook most of the moisture out of it—and I can’t get away with a frittata-as he does not like scrambled eggs or things with wet/mushy texture. Eggs alone were a fail in binding.