An easy nourishing baby-led weaning breakfast recipe to introduce oats and chia seeds.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/overnights-oats-for-baby/ or scan the QR code here ➡️
In a medium mixing bowl, combine the dry ingredients: quick oats and chia seeds. Make sure you are using quick oats, which is a pulsed version of old-fashioned oats. It has a smaller texture but is still thicker than oat flour and perfect for babies.
Stir in almond milk, yogurt, mashed banana, and vanilla extract. Stir until all ingredients are well combined.
Cover bowl with film wrap and refrigerate overnight or at least 6 hours. I recommend stirring after 2-3 hours to prevent the seeds from sinking to the bottom of the bowl.
The next day, offer plain or with berries or a drizzle of maple syrup if your baby is over 1 year old. If too thick for your little one, thin out by adding some almond milk. If too thin, stir in an extra teaspoon of chia seed and soak for 3 extra hours.
Notes
Storage Instructions
Store your baby overnight oats for up to 4 days in the fridge in an airtight container or freeze and thaw in the fridge the day before.
Allergy Swaps
This recipe is naturally:
Dairy-free
Sugar-free
Soy-free
Egg-free
You can use gluten-free certified oats if you are concerned about gluten allergies for your little one.Other options are to replace quick oats with millet flakes, amaranth, or quinoa flakes.All three are nourishing grains that work well in baby porridge or baby breakfast preparation.