Mango and oats are a soft breakfast combination when thoroughly cooked; coconut milk should be unsweetened.
Mix rolled oats, water and unsweetened food-grade coconut milk in a saucepan.
Simmer gently, stirring until oats are fully soft; add water if thickening too much.
Peel and finely dice ripe mango, add to oats and cook until fully tender.
Mash or blend into a moist spoonable porridge and cool thoroughly.
Serve as a smooth or softly textured porridge with no hard mango chunks.
Blend into a smooth purée and thin with extra coconut milk or water if needed. Ensure mango is fully soft and lump-free.
Serve as a thicker mash with very soft small lumps, or pre-loaded on a spoon for self-feeding.
Check coconut milk and oats labels for other ingredients and gluten-grain cross-contact.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours. Reheat cooked portions until steaming hot throughout, stir and cool before feeding; discard leftovers from baby's bowl.
Cool clean untouched portions promptly and refrigerate covered for up to 24 hours. Reheat cooked portions until steaming hot throughout, stir and cool before feeding; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
