Soft oat porridge with cooked blueberries is a simple spoon-fed breakfast. Blueberries should be softened and crushed rather than left whole, and the porridge should stay moist as it cools.
Simmer the oats with the water over low heat, stirring and adding more water if the mixture becomes too thick before the oats soften.
Cook blueberries separately with a small splash of water until they burst and soften; mash well so no round whole berries remain.
Stir berries into the fully cooked porridge. Blend or mash further for younger eaters, thin as needed and cool before serving.
Mash or blend cooked blueberries so none remain whole and round. Serve with thoroughly softened oats at a comfortably warm temperature; adjust thickness to your baby's feeding ability.
Blend smooth.
Serve thicker.
Check oats for relevant gluten cross-contact and other allergen warnings, especially if your child has a prescribed restricted diet.
Cool promptly and refrigerate uneaten porridge covered. Reheat thoroughly, stir to eliminate hot spots and cool before feeding. Discard leftovers from baby's bowl.
Cool promptly and refrigerate uneaten porridge covered. Reheat thoroughly, stir to eliminate hot spots and cool before feeding. Discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
