This is one of my absolute favourite breakfasts for babies and toddlers and I’ve been loving it myself too. Scrambled oats have become really popular online as a fun, healthy twist on classic oats and for very good reason.
This is my take on scrambled oats, with a little twist of added cinnamon and milled seeds for extra flavour and nutrition. They’re a warm, porridge-style breakfast made by mixing oats with egg and mashed banana, then gently cooking the mixture in a pan just like scrambled eggs (hence the name). The result is soft, fluffy and so delicious, with a lovely texture that’s perfect for little ones learning to self-feed.
I love how quick these are to make, ready in under 5 minutes, which makes them ideal for busy mornings when you still want something warm and comforting.
Serve with fruit and a spoonful of yoghurt or plant-based yoghurt on the side for extra creaminess.
- Ingredients
- Drizzle of oil or butter for the pan
- 1 banana, mashed
- 1 egg or ‘flaxseed egg’ equivalent
- ¼ tsp milled seeds (chia or flaxseeds)
- ¼ tsp ground cinnamon
- 40g porridge oats
Method
- Mash & mix: In a small bowl, mash the banana and stir in the egg or ‘flaxseed egg’, milled seeds and cinnamon until smooth.
- Add oats: Mix through the oats until well combined.
- Cook: Heat a small non-stick pan over a medium heat and add a drizzle of oil or butter. Pour in the mixture and gently cook, stirring occasionally, until the oats are soft and slightly scrambled.
- Cool & serve: Allow to cool slightly before serving to your toddler.
I have lots more breakfast ideas for babies and toddlers including my carrot cake porridge, veggie breakfast muffins and my orangey breakfast waffles.