12–18 months
Oat and banana bowl
BreakfastPrep 5 minCook 12 minPortions: 2
Ingredients
- 4 tablespoons of fine rolled oats, labelled gluten-free
- 200 ml water
- 1 ripe banana
Method
- Cook the oats in the water over a low heat, stirring often, until completely soft.
- Halve the banana lengthways, then chop it into small pieces; do not cut round slices.
- Stir half the banana through the porridge and put the rest on top.
- Add no sugar; serve once warm and let your child eat it with a spoon.
Texture
A thick porridge topped with small soft pieces of banana, and no firm oat flakes left.
Serving
Serve warm. If it thickens, add a little more water while cooking.
Preparing for choking safety
Banana is never served as round slices; it is halved lengthways first and then chopped small. No oat flake may stay firm.
Key nutrients
FibreProteinCarbohydratePotassium
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 child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor 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.