6–8 months
Savoury vegetable oats
Main mealPrep 8 minCook 20 minPortions: 2
Ingredients
- 2 tablespoons of fine rolled oats, labelled gluten-free
- 1 small courgette
- 1 small carrot
- 250 ml water
Method
- Peel the courgette and carrot and grate them finely.
- Cook the grated vegetables in unsalted water until soft.
- Add the oats and cook, stirring often, until they are completely soft.
- Mash with a fork so no firm oat flake and no firm piece of vegetable is left.
- 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 strands of grated carrot left.
Serving
Serve warm. If it thickens, add a little more water while cooking.
Preparing for choking safety
Carrot is never given raw; it is grated finely and cooked until soft. No oat flake may stay firm.
Key nutrients
FibreProteinCarbohydrateVitamin A
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 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.
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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.