Today’s recipe is for baked oatmeal, which has a lovely, interesting texture that’s quite different to oatmeal prepared the traditional way!
When oatmeal is baked, it becomes firmer and almost ‘set’, but is still creamy at the same time.
Ideal for older babies who are already comfortable with biting and chewing, it can be served from a spoon but is also easy for your little one to eat with his fingers.
The tropical flavours of this dish add plenty of natural sweetness, which can be enhanced by the optional maple syrup. Our little ones love the rich, coconutty taste which the combination of coconut oil and shredded coconut bring to this oatmeal – but if your baby doesn’t like the texture of shredded coconut, just leave it out.
Once the oatmeal is done, you can divide it into portions to either freeze or store in the fridge for up to 3 days. This is a great way to ensure baby has a deliciously healthy breakfast on hand for those busy mornings.
But you don’t just have to save this dish for breakfast!
It makes a tasty snack or dessert at any time of day and is just as good served cold as warm.
Everyone in the family will enjoy this flavourful oatmeal and you can very easily double the quantities in the following recipe to make enough for 6 adults to enjoy.
To Make Tropical Baked Oatmeal for Baby You Will Need
1 cup rolled oats
1/2 cup finely shredded coconut (toasted and unsweetened)
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup whole milk (or formula)
1/2 cup natural Greek yogurt
2 tablespoons maple syrup
1 tablespoon pure, virgin coconut oil
1/2 teaspoon vanilla extract
5 canned pineapple rings, drained and chopped
Preheat your oven to 375 deg F and grease a small ovenproof dish or loaf tin.
Mix all the ingredients together in a large bowl, then pour the mixture into your prepared dish or tin.
Place in the oven and bake for 45 to 50 minutes, until golden and firm on top.
Cool, slice and serve.
Learn more about the ingredients in this recipe
The benefits of coconut oil for baby