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The perfect summertime breakfast for weaning babies or toddlers, these easy Quick Cook mango breakfast oats can be served with some extra strips of mango (leftover from the whole mango) as finger food.
Mango’s vibrant orange flesh is a good source of Vitamin A which supports eye health and development. Leave a little skin on the bottom or roll in desiccated coconut to help grip with little fingers! You can also add extras like desiccated coconut or ground seeds for some extra fibre and fats.
This recipe makes six to 10 portions depending on your baby’s age (and appetite).
You can store these oats in a well-sealed container for up to five days in the refrigerator (assuming your yoghurt had a shelf life of up to that time), but they’re generally best eaten within two days. Or you can freeze them for up to three months.
Milk: Substitute for milk-free yoghurt to make this recipe dairy-free.
Gluten: Use gluten-free oats to make this recipe gluten-free.
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