1cupmilk of choice(e.g. breastmilk/formula, full-fat coconut milk)
1teaspoonchia seeds (or flax or hemp seeds), optional but highly recommended
1mediumegg, well whisked (can leave out if there's an allergy)
Instructions
On the stove
Heat milk on the stove and once it simmers, pour in the oats. Cook over medium heat, stirring, until most of the liquid has been absorbed, about 5-7 minutes.
Add in whisked egg, stirring vigorously, until light and fluffy (about 1-2 minutes) - see note.
Add in the extra ingredients as suggested in the recipes below (or whatever you desire). Turn off the heat, cover the pot, and let it sit for another 3 minutes or so until fluffy. Thin out with additional liquid as needed.
Notes
Flavor Combinations:Zucchini and bell pepper
½ teaspoon garlic powder
½ teaspoon oregano
1-2 tablespoons shredded cheese (can omit, add less or more)
Stir-ins: cooked zucchini and bell pepper, finely chopped
Sweet potato
⅓ cup mashed sweet potato
½ teaspoons cumin
Stir-ins: fresh parsley, finely chopped
Tahini broccoli
½ teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon tahini
Stir-ins: cooked broccoli, chopped; more tahini, if desired
If you’re desiring a more pudding-like consistency, add to blender and blend until smooth.
Be sure to stir the oatmeal constantly when adding egg. Otherwise it will cook up unevenly and you'll end up with scrambled eggs.
Offer a spoon but chances are your baby will just dive in with their hands and that's ok!
Alternatively, you can shape into balls or fingers to make the oatmeal easier to eat. If you happen to plan ahead, refrigerate for 30 minutes or so after shaping. This will make the balls firmer.
Be sure to pair with a source of vitamin C to baby oatmeal to help absorb the iron in oats.
You can store any untouched leftovers in the fridge for up to 3 days.