The initial portion on this recipe is small to avoid potential waste, though increase it according to the hunger of your child. Their appetite is your best guide for how much is the right amount for them to eat.
cinnamon, ground ginger, or baby food purees (see NOTES for options)
Add the oats to a blender. Secure the lid and grind, starting on low and working up to high, until the oats form a flour-like powder.
Add 1 tablespoon of the oat powder to a heat safe bowl. Stir in about 2 tablespoons very hot water (or warm breastmilk or formula), adding more as needed to thin to desired consistency. (Start thinner, so the mixture is easy for baby to move around in their mouths—it should not be sticky for new eaters. You can gradually use less liquid as baby becomes more comfortable with solids.)
Add any optional flavorings. Serve with a spoon or offer a preloaded spoon to baby to feed themselves, stopping the meal when they turn their head or close their mouth.
Store the remaining ground up oats in an airtight container.
Store leftovers in a small airtight container for up to 3 days in the fridge. Thin and warm with hot water to serve. Store any dry oatmeal in an airtight container in the pantry for up to 6 months.
You can use breastmilk or formula instead of the water if you prefer. As baby grows, you can use plain unsweetened nondairy milk too, then cow's milk over age 1.
Add more liquid to thin to desired consistency depending on baby—thinner for newer eaters, a little thicker as they become more comfortable with texture
Organic baby oatmeal: Start with certified organic rolled oats.
Gluten-free baby oatmeal: Start with gluten-free rolled oats.
To make different grains like rice, millet, and quinoa into baby cereal, grind in a high powered blender—I love my refurbished Vitamix—and add liquid as directed in this recipe.