Lincoln is eight months old now, and has been happily enjoying solids for just over three months. Now that he’s having three “meals” a day - I use the term loosely, as sometimes it can be a few tablespoons - I’ve been trying to stay on top of regularly giving him allergens.
These overnight chia oats are a great breakfast option to tick a few allergens off as I used soy milk to soak the oats & chia seeds, and served them with banana and cashew nut butter. This recipe contains gluten, soy and a tree nut. I’ve put some modification note at the bottom if there are different allergens you’d like to introduce to your baby.
This recipe makes about 90g, which is three breakfast portions for Lincoln. If you want to have the same meal at the same time I would suggest doubling the recipe which can probably feed one adult and one baby for one breakfast!
Ingredients
25g rolled oats
5g chia seeds (black or white is fine)
45g soy milk
a sprinkle of cinnamon, to taste
Serve with
25g banana, chopped
5g cashew nut butter
Method
In a bowl, mix everything together and cover with cling wrap or lid and leave to soak overnight in the fridge. The next morning, portion out about 25-30g of oats into a bowl, mix with the chopped banana and cashew nut butter and baby’s breakfast is ready!
Overnight chia oats will keep in the fridge for three days
Allergen modifications
to include dairy, substitute soy milk for cow’s milk
to include another tree nut substitute soy milk for almond milk, or the cashew nut butter for another nut butter (eg, almond, peanut, brazil nut)
