Ingredients
1 tablespoon quick-cooking oats (may use rolled oats for older infants and toddlers)
4 tablespoons water
2 teaspoons peanut butter
1 egg yolk
Directions
Suggested Age: 6+ months when modified for readiness
By Sherry Coleman Collins, MS, RDN, LD
In a microwave-safe bowl, mix together oats and water and cook for 30 seconds on high. Add the peanut butter and egg yolk and stir until completely mixed. Cook an additional 30-40 seconds until the mixture is steaming and cooked through. Allow to cool before feeding baby. Add a tablespoon of breastmilk or formula to thin out if needed.
Note: Contains approximately 2g peanut protein, 2.7g egg protein
NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
Nutrition information per serving:
Calories: 130
Fat: 10g
Trans fats: 0g
Cholesterol: 160mg
Carbohydrate: 7g
Protein: 5g
Fiber: 1g
Sodium: 80mg
Image credit: Kenan Hill