Raspberry Porridge
You don't just have to make Raspberry Porridge. This recipe can be adapted with any fruit such as blueberries, strawberries, peanut butter & banana or even add spinach for added iron.
Allergens 
Egg Free
Gluten Free*
Milk Free
Nut Free
Wheat Free*
Servings 1
Ingredients
- 40 g oats*
- 195 ml full fat cows milk (plant based* alternatives, breastmilk, formula milk or water can all be used instead)
- 1 handful raspberries
Instructions
- Mix the oats with the milk in a saucepan and bring to the boil.40 g oats*, 195 ml full fat cows milk
- Add in the berries and squish the berries with the back of the spoon.1 handful raspberries
- Simmer for five minutes.
Notes
Leftover porridge? Don’t waste it! Any untouched leftover porridge can be kept in the fridge for up to two* days and can be reheated once again (adding a splash of extra milk when reheating).
*Leftover porridge made with formula milk should only be kept for one day in the fridge. If using formula milk, only use freshly prepared, or pre-made, formula.
Alternatively, pop the leftover porridge into a silicone baking mould and bake for 20-25 minutes. These can then be kept in an airtight container for up to three days – the perfect snack for you or your little one!
Products we used in this recipe 
Bowl & Spoon
