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Smooth homemade baby oatmeal in a small white bowl with a soft-tipped baby spoon

Easy Baby Oatmeal

Smooth, creamy homemade baby oatmeal made with ground rolled oats and water. Thin it with breast milk or formula for first tastes, and adjust the texture as your baby grows.
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Prep Time 5 minutes
Cook Time 7 minutes
Cooling 5 minutes
Total Time 17 minutes
Servings: 10 servings (2 tablespoons each)
Course: Breakfast
Cuisine: American
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1/2 cup old-fashioned rolled oats (40 g), plain and unsweetened
  • 1 1/2 cups water (360 ml), plus 1-2 tablespoons more as needed
  • breast milk, prepared infant formula, or water for thinning (optional)

Method
 

  1. Grind the rolled oats in a blender, food processor, or clean spice grinder for 30-60 seconds, until they look like fine flour.
  2. Bring 1 1/2 cups (360 ml) water to a boil in a small saucepan over medium-high heat.
  3. Reduce the heat to low. Slowly sprinkle in the ground oats while whisking constantly.
  4. Simmer for 5-7 minutes, whisking often, until thick, creamy, and fully cooked. Add 1-2 tablespoons water if it becomes too thick.
  5. For new eaters, blend the cooked oatmeal until very smooth. Cool slightly first, fill a countertop blender no more than halfway, and vent the lid.
  6. Spoon one serving into a separate bowl and cool to lukewarm, about 5 minutes.
  7. Stir in breast milk, formula, or water 1 teaspoon at a time until it reaches the desired texture.
  8. Stir well and check the temperature before serving. Refrigerate or freeze the remaining plain oatmeal within 2 hours.

Notes

Texture: Around 6 months, serve thin and smooth. Gradually make it thicker, then grind the oats more coarsely as your baby's skills develop.
Iron: Homemade oatmeal is not iron-fortified. Offer other iron-rich foods, or use iron-fortified infant oat cereal prepared according to the package directions.
Serve from a spoon only. Never put oatmeal in a bottle unless your pediatrician directs it.
Do not add honey (unsafe before 12 months), sugar, or salt.
Mix-ins: Stir in previously introduced fruit or vegetable purees, or a pinch of cinnamon.
Gluten: Use certified gluten-free oats if your baby needs to avoid gluten.
Storage: Refrigerate plain cooked oatmeal in an airtight container for up to 3 days. Freeze portions in a lidded silicone tray, then transfer to a labeled freezer bag; use within 1 month. Thaw overnight in the refrigerator and do not refreeze. Reheat until warmed through, stirring well, and add water to loosen. Cool and test the temperature before serving. Do not microwave breast milk; stir it in after reheating. Discard any uneaten oatmeal from your baby's bowl.
Allergens: None in the base recipe. Oats may be cross-contaminated with wheat unless certified gluten-free. Infant formula may contain milk or soy. Optional mix-ins may contain milk or peanut.
Nutrition is an estimate for plain oatmeal before thinning.