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6–8 months

Oat and pear porridge

BreakfastPrep 6 minCook 15 minPortions: 1

Ingredients

  • 2 tablespoons of fine rolled oats, labelled gluten-free
  • 150 ml water
  • 1 ripe pear

Method

  1. Peel and core the pear and cut it into small pieces.
  2. Cook the pear in a very little water until it collapses, then mash it with a fork.
  3. Cook the oats in the 150 ml of water over a low heat, stirring often, until completely soft.
  4. Stir in the mashed pear; add no sugar.
  5. Let it cool and check the temperature before serving.

Texture

Soft and thick enough to stay on the spoon, with no firm oat flakes and no pear skin left.

Serving

Serve warm. If it thickens, add a little more water while cooking.

Preparing for choking safety

The pear's skin and core must be removed, and no oat flake may stay firm — cook a little longer if needed.

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. 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 GP or health visitor before introducing new foods.

Collections this recipe appears in

6–8 monthsBreakfastSummerAutumn

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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.