- Put the oats, cinnamon, milk and 25ml water into a small saucepan, stir well and cook for 3-4 minutes over a low to medium heat until thick.
- Sprinkle a small amount of cinnamon over the oats along with the peanut butter, or swirl through the porridge if preferred. Serve with the mango fingers on the side.
Tips:
- This recipe can be easily doubled for two little ones or multiplied to serve as many people as needed.
- Make the recipe gluten-free by using gluten-free oats.
- Use the leftover mango purée to stir through Greek yogurt.
Freezing and defrosting guidelines
Freeze in an ice cube tray for up to 2 months. Defrost fully before reheating in a pan or in a microwave. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Baby weaning recipes
*This recipe is appropriate for babies progressing through the weaning stages, from around 7-9 months of age. Babies may be gradually moving towards 3 meals a day and ready to enjoy a broader variety of textures and flavours.
**When weaning your baby, introduce allergenic foods one at a time and not before 6 months. You can give your baby nuts and peanuts from around 6 months old, as long as they’re crushed, ground or a smooth nut or peanut butter. If there’s a history of food allergies or other allergies in your family, talk to your GP or health visitor before introducing nuts and peanuts. (Source: NHS)