Soft pear and oats can be thickened slightly with finely ground flaxseed. The flaxseed must be thoroughly mixed into moist porridge, and whole dry seeds are not an equivalent texture.
Wash and peel pear, remove its core and all seeds, then chop finely.
Cook rolled oats with safe water according to package directions until the grains and pear become completely soft, adding more water as necessary.
Stir in finely ground flaxseed while the porridge is moist; mix thoroughly so it cannot form compact dry clumps.
Mash or blend to remove hard fruit and thick oat pockets; add safe water until the mixture is moist and spoonable.
Cool to feeding temperature and serve on a spoon within the recorded 9m+ age range.
Serve from a spoon as a soft moist porridge. Use ground flaxseed, not a sprinkle of whole seeds, and avoid thick gummy seed pockets; keep pear completely soft.
Moist fully cooked soft oats with tender pear and ground flaxseed dispersed; no dry seed pockets or firm fruit.
Oats can have wheat, barley or rye cross-contact. This water-based version has no intentional milk ingredient; check the oat and flaxseed product labels, and re-evaluate allergens if milk is substituted.
Cool untouched cooked pear and oat portions promptly within 1–2 hours and refrigerate covered; use within 24 hours. Stir before reheating once until steaming hot throughout, cool and discard leftovers from the baby's bowl.
Cool untouched cooked pear and oat portions promptly within 1–2 hours and refrigerate covered; use within 24 hours. Stir before reheating once until steaming hot throughout, cool and discard leftovers from the baby's bowl.
This guide is informed by current guidelines from leading health organizations:
