2.5cupsold-fashioned oats (gluten-free oats also work well)
3tablespoonsdark maple syrup or date syrup (leave out if cooking for baby)
1 1/4-2teaspoonsground cinnamon
1 1/4-1 1/2cupswater (or almond milk) *decrease for thicker consistency and decrease for thinner consistency
1 tablespoonalmond butter (optional)
1/2 cupfresh, frozen or dried fruit *we love raisins or chopped dates (optional)
1 tablespoon almond butter (optional)
1 teaspoon blackstrap molasses (for added iron)
Couple pinchesshredded carrots
top with chia seed pudding
Hayley’s Tip:These are a staple in our household & a family favorite! Let your kids dump in all the ingredients and help mix all the ingredients together.You can make these your own by adding any additional dried fruit, shredded carrots, 1 teaspoon molasses (for added iron), or top with fresh berries or our chia pudding. They are a great staple and you can make as many servings (each in a different jar) as you need!For babies under a year who are eating solids, omit the maple syrup or date syrup and do not add the optional dried fruit (choking hazard). Adding the blackstrap molasses is a great way to add iron to the recipe. This is also a great recipe to mix in different nut butters at a time to expose them to high-allergen foods when ready.
Mix together in a jar or bowl (we use a 1-pint mason jars).
Place the lid on the jar and refrigerate overnight.
If you or your child is having a health emergency, please call 911 or your emergency services number immediately.