Weaning update #5 - A development in the world of porridge fingers

It's happened that my post on Porridge fingers is one of the most popular of late. It ticks over daily and is hopefully helping lots of other Mums and Dads with inspiration for breakfast.

Harry doesn't just have porridge for breakfast, but it is one of his favourites. However, he doesn't like to be (read refuses) spoon fed, so I tend to stick to said porridge fingers. I do have a consistency issue with them, I'm not sure if it's just me, but sometimes they set rock hard, others they're still squishy. Harry's not bothered - even when they're solid he happily rubs them on his gums and I try to suppress a flap and go to make some toast! Truth be told, I'm a bit funny about Harry's allergy - I'd rather go without and eat the same as him, so I've been making us both baked porridge for the last week or so as it sets nicely and can be sliced into fingers for him, while I happily eat (probably too much of) it.

Baked porridge

Half mug of porridge oats
1 Mug of almond/ oat milk (this is a recipe suitable for a CMPI and soya free, obviously use hwatever milk you can tolerate)
1 pear grated
Handful of sultanas
1/2 tsp ground ginger

The night before mix up the porridge oats, milk, grated pear, ginger and sultanas in an ovenware or pyrex type dish (basically it needs to go in the oven and not crack)

In the morning check your mix, you want it to be wet, but not lots of extra milk sloshing around in the dish.  Add more if you think it's a bit dry. 

Preheat the oven to about 180 degrees C, and pop the porridge in for 15-20 minutes. You want all the milk to be absorbed and the top to be light golden.

Serve, sliced into fingers for the baby - or in a bowl for a grown up. Non dairy and soya allergic people can add some milk, yoghurt etc...

Variations:

• Apple and cinammon
• Dates/ chopped figs instead of sultanas
• Nuts if you're not feeding a baby
• Spoonful of peanut butter and mashed/ sliced bananas
• If it's not sweet enough you could add sugar/ honey/ maple syrup or golden syrup. I think demerera sugar would be brilliant sprinkled on top before you bake it. Again, not idea if you're using it as a weaning recipe 
• Berries would be fantastic - I'm just waiting for them to come into season (and get cheaper) so I can make this with rasperries and blueberries.