1/2 cupold-fashioned oats (see notes for our favorite brand)
1tablespoonmaple syrup or date syrup (leave out if cooking for baby)
1 teaspoonground cinnamon
1cupalmond milk or milk of choice *decrease for thicker consistency and increase for thinner consistency
1-2tablespoonsalmond butter (or nut or seed butter of choice)
1/4cupfresh, frozen, or dried fruit or chia seed pudding *we love raisins or chopped dates (optional)
1 teaspoon blackstrap molasses (for added iron)
Couple pinchesshredded carrots
1-2tablespoonschia seed pudding as a topping
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.Here are our favorite oats because they are organic and tested to be glyphosphate free. You can make these your own by adding any additional dried fruit, shredded carrots or zucchini, 1 teaspoon molasses (for added iron), and/or top with fresh berries or our chia pudding. You can add the chia seed pudding as a layer inside the oats or add it on top at serving. They are a great staple and you can make as many servings (each in a different jar) as you need! We love using these mason jar or weck jars.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 pint sized mason jar.
Place the lid on the jar and refrigerate overnight.