12–18 months
Oat and fruit pudding
SnackPrep 12 minCook 20 minPortions: 3
Ingredients
- 4 tablespoons of fine rolled oats, labelled gluten-free
- 2 apples
- 250 ml water
Method
- Peel and core the apples and grate them.
- Cook the grated apple in a very little water until completely soft.
- Cook the oats in the rest of the water over a low heat, stirring often, until completely soft.
- Stir the apple through the porridge; add no sugar, no honey and no other sweetener.
- Let it cool and let your child eat it with a spoon.
Texture
Thick enough to stay on the spoon, with the grated apple completely softened and no firm oat flake left.
Serving
Serve warm or at room temperature. Its sweetness comes from the apple alone.
Preparing for choking safety
Apple is never given raw; the skin and core are removed and it is grated and cooked. No oat flake may stay firm.
Key nutrients
FibreProteinCarbohydrate
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. 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.