7M Total Time
5M Prep Time
Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. This Peanut Butter Oatmeal with Egg can be made on the stovetop or in the microwave for a quick breakfast. And adults can make a version for themselves as well!
Recommended for infants 6 months+ when modified for readiness.
Contains 2g Peanut protein, 2.7g Egg protein.
Sherry Coleman Collins, MS, RDN, LD
In a microwave safe bowl, mix together oats and water and cook in microwave for 30 seconds on high.
Add the peanut butter and egg yolk and stir until completely mixed. Cook in microwave for an additional 30-40 seconds until the mixture is steaming and cooked through.
Allow to cool before feeding baby. Add a tablespoon of breastmilk or formula to thin out if needed.
- 1 Tbsp quick-cooking oats (may use rolled oats for older infants and toddlers)
- 4 Tbsp water
- 2 tsp peanut butter
- 1 large egg yolk
- Calories 150
- Total Fat 10 g
- Saturated Fat 2.5 g
- Carbohydrate 6 g
- Dietary Fiber 1 g
- Protein 6 g
- Cholesterol 185 mg
- Sodium 10 mg
- Protein 1 oz
- Grain 0.2 oz
- Fruit 0
- Vegetable 0
- Dairy 0
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.