Baby Oatmeal

Homemade baby oatmeal is a great beginning food for infants transitioning to solid foods. Nutrient-dense, easy to digest, and simple to make!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 231

1 small pear, grated or ½ apple, or ½ mashed banana, applesauce or pumpkin puree you should have about ⅓ cup

½ teaspoon coconut oil or almond butter, peanut butter, seed butter of your choice

Combine ¼ cup of rolled oats, ½ cup of water or breastmilk, pinch of cinnamon, one from the options for sweetness and one for added fat in a small saucepan.
Place on medium heat and cook stirring for 5 minutes. After 5 minutes it’s ready, but the longer you cook it the thicker the oatmeal will be. If you want it thinner you can add 1-2 tablespoons of water or breastmilk.
For the jam topping, place all ingredients in a small food processor and pulse until smooth; you can add 1-2 tablespoons of water to make it easier.

If you want a quicker option you can use quick cooking oats instead of old fashioned in the same proportion. The oatmeal will be ready in 1 minute, plus it may be a good option for 6-9 months old babies because the consistency of quick cooking oats is very soft and creamy.
To store: Any leftover baby oatmeal can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop over medium heat with a splash of water or breastmilk.
To freeze: You can freeze any extra baby oatmeal by spooning it into ice cube trays and freezing until solid. Then, transfer the frozen cubes into a freezer-safe bag or container. This makes it easy to defrost and serve when needed!