50 mL rolled oats ¼ cup
15 mL ground flaxseed 1 tbsp.
125 mL milk, formula, nondairy or water ½ cup
¼ ripe banana
50 mL cold milk ¼ cup
In a small blender or coffee mill, process oats until finely ground.
In a small saucepan, whisk oats and flaxseed with the 125 mL (1/2 cup) milk.
Bring to a boil over medium to medium high heat, stirring and cooking 1 minute.
Remove from heat, cover and let sit 2 minutes.
To serve: Mash banana with a fork until smooth. Add 50 mL (1/4 cup) cold milk. Mix into porridge.
Yield: 175 mL (3/4 cup)
Serving Size: 1 serving
Note: as your child gets older adjust textures by not grinding the rolled oats as fine or use quick cooking oats. Vary the taste by adding chopped raisins, dates, grated apple, pureed peach, and cinnamon, etc.
Recipe courtesy of POGA and SaskFlax