Here’s the recipe for oatmeal that I make for Olivia almost daily. I cook the bananas in with the oats so they soften and add a nice hint of sweetness without added sugar and then stir in ground flaxseed (or chia seeds) and peanut butter for extra nutrition and flavor!
- 1/4 cup old fashioned rolled oats
- 3/4 cup water
- 1/4 banana, sliced
- pinch of cinnamon
- 1 teaspoon ground flax or chia seeds (optional)
- 1–2 teaspoons peanut butter
- breastmilk, formula or water to thin, if needed
- toppings of choice: fresh berries, more peanut butter, more bananas
- Add oats, banana slices and cinnamon into a pot. Add water and stir to combine. Heat over medium-high heat for 5-7 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats. You’ll know the oatmeal is done when all the water has been absorbed and the oats are creamy and fluffy.
- Remove pot from heat and stir in ground flax and peanut butter, if using.
- Portion oats into a bowl and let cool before serving. Oats can be warm, but you don’t want them to be too hot. If the oats are too thick (sometimes this happens as the oats cool) add a splash of breast milk, formula or water to thin. Feel free to add toppings like fresh berries, more peanut butter or banana chunks.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: baby oatmeal