6–8 months
Oat porridge
BreakfastPrep 2 minCook 8 minPortions: 1
Ingredients
- 2 tablespoons fine rolled oats, labelled gluten-free
- 150 ml water
- 2 tablespoons apple purée, made from cooked apple with no sugar added
Method
- Cook the oats in the water over a low heat, stirring often.
- Continue until the oats are completely soft and porridge-like.
- Stir in the apple purée; add no sugar.
- Let it cool and check the temperature before serving.
Texture
Soft and thick enough to stay on the spoon, with no firm oat flakes left.
Serving
Serve warm. If it thickens, add a little more water while cooking.
Preparing for choking safety
No oat flake should stay firm — cook a little longer and mash 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
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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.