If you’ve been following along on Instagram, you’ll know I’ve been busy introducing Grace to potential allergens before the recommended 11 months of age. Before I go on, this recipe isn’t just suitable for little ones – provided you tolerate oats well, it’s actually a delicious and portable post training breakfast that you could top with coconut yoghurt and berries.
To test gluten, we chose oats. The term ‘gluten’ is used to collectively describe the parts of grain storage protein (prolamins) from wheat, rye, barley and oats. At one end of the spectrum these are toxic to those with coeliac disease, but can also mount an immune response in those who are sensitive to the gluten containing proteins (an allergy) [and those with gluten intolerance (an intolerance)]. It’s important to introduce to your little one prior to their first birthday to reduce their risk of developing allergies in the future.
- 1 cup rolled oats
- 1 organic banana, mashed
- 1 cup coconut water or unsweetened nut milk
- 1 tablespoon chia seeds
- 1 tablespoon almond meal or LSA
- 1/2 teaspoon cinnamon
- 1 pinch sea salt
- Combine all ingredients in a bowl or glass tupperware container and refrigerate overnight.
- If this is the first time you have introduced oats and/or gluten to your little one, start with 1/4 cup.
Note: We like to serve this with some free range egg omelette, for extra protein and finger food for Grace.
Recipe developed by Steph Lowe and image shot by Elyse Lagos. Learn more about Steph & Elyse here.
I’d love to hear how you and your little ones enjoy this. Let me know below!