9–11 months
Lumpy oat and pear breakfast
BreakfastPrep 6 minCook 15 minPortions: 2
Ingredients
- 3 tablespoons of fine rolled oats, labelled gluten-free
- 150 ml water
- 1 ripe pear
Method
- Peel and core the pear and cut it into small cubes.
- Cook the oats in the water over a low heat, stirring often, until completely soft.
- Add the pear cubes for the last 5 minutes so they soften under your finger but keep their shape.
- Mash lightly with a fork, leaving small soft pieces rather than a smooth purée.
- Check the temperature on your own wrist before giving it to your baby.
Texture
A thick porridge with small pear pieces that are soft enough to chew, and no firm oat flakes left.
Serving
Serve warm. If your baby wants to hold the spoon, let them, and help with a second spoon.
Preparing for choking safety
The pear's skin and core must be removed and the pieces must be soft enough to chew; raw pear is not used.
Key nutrients
FibreProteinCarbohydrate
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so cook foods until soft and offer small pieces. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your family doctor or paediatrician before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.