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Clean bowl layered with ingredients.
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Peach + Raspberry Oatmeal for Baby and Toddler

It's perfectly sweet with just a touch of tartness to level it out.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Baby Food
Servings: 5 1/2 cup servings
Author: Michele Olivier

Ingredients

  • 1 cup peaches, fresh or frozen, pitted
  • 1 cup raspberries, fresh or frozen
  • 1 cup old-fashion oats
  • 2 cups water
  • 1/4 tsp cinamon

Instructions

  • In a medium saucepan, bring the water to a boil. Add in the oats and cinnamon. Turn heat down to medium/low and cook for 10 minutes, stirring occasionally. Let cool slightly.
  • Meanwhile, in a seperate small saucepan, place the peaches and raspberries. Heat over medium-low heat for 10 minutes or until completely cooked, stirring often. Let cool slightly.
  • For Stage 2 Baby Food - place the oats, peaches and raspberries into a blender or food processor and puree for 1-2 minutes or unitl smooth, adding in addtional water in tbsp increments until you have reached your desired consistency.
  • For Stage 3 Baby Food - place the oats, peaches and raspberries into a blender or food processor and pulse in 5 second increments until everything is mixed but still chunky.
  • For Baby-Led Weaning and Toddler Breakfast - with the back of a wooden spoon, break the peaches and raspberries down into smaller chunks. Add them to the oatmeal, stir together until incorpoarted and serve.

Notes

Age: 6+ months (see recipe for ways to serve different ages)
Yield: makes roughly 2 1/2 cups of oatmeal.
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!