Cooked oats and softened pear make a mild, moist breakfast mash. Cooking time varies with oat type; use fully softened oats and pear without firm pieces.
Wash, peel and core pear, removing seeds; dice and steam until soft enough to squash with a fork.
Cook the oats with water according to package directions, stirring and adding liquid as needed until fully softened.
Mash the pear into the porridge and adjust with safe water until moist and spoonable, with no hard fruit pieces.
Stir in olive oil, check texture and cool before serving.
Offer a spoonable cohesive porridge. Mash or blend for earlier eaters and gradually retain soft texture as skills improve. The listed oats and pear alone should not be advertised as an iron-rich breakfast.
Smooth or finely mashed moist pear-oat porridge.
Fully softened oats with tender mashed pear.
Plain oats may contain gluten through cross-contact with wheat, barley or rye. Check packaging and use suitable certified gluten-free oats when clinically appropriate; any added milk introduces a milk allergen.
Cool clean untouched porridge promptly, refrigerate covered and use within 24 hours. Reheat until steaming hot, loosen with safe water, stir and cool before serving; discard bowl leftovers.
Cool clean untouched porridge promptly, refrigerate covered and use within 24 hours. Reheat until steaming hot, loosen with safe water, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
