Try This Banana and Date Toddler Oatmeal For A Great Start To The Day
If you want to be technical about it, this is actually a porridge, not an oatmeal: think thin and creamy, not thick and hearty. No matter: it still hits all those heartwarming, comforting, fill-you-up notes as any instant oatmeal product already in your pantry, with the added bonus of being especially delicious for the adults in the room; if your kid(s) notice a difference, it will be for similar reasons. Will it require more time to prepare? Totally. Is it worth it? Oh yeah. See for yourself.
(Overnight oats more your jam? Check out our bananas foster, carrot cake, or blueberry versions.)
- 2 Dates (pitted; otherwise, you’ll need to remove pit)
- 1.5 ripe Bananas
- 1/4 cup Rolled Oats
- 8 oz Milk of your choice
- Cardamom
Pour the oats into a cup or container holding the milk and allow to soak until needed later in the recipe.
Chop up dates and bananas into small pieces, setting aside about a few pieces of each to top the finished product.
- Place chopped dates and banana in a small pot and pour six ounces of boiling water over the top of the them; turn heat on stove to Medium and cook down until mushy, roughly 8-10 minutes.
- Add oat-milk mixture and a few shakes of cardamom to the pot and bring mixture to a boil; reduce to a simmer and cook for another 12 minutes, stirring regularly, until the oats and fruit have blended into a single liquidy mix.
- Allow to sit for a few minutes to cool and thicken. Place reserved dates and bananas on top.
The thickness of the porridge is something akin to applesauce, so serve it in the dish type–plate? Bowl?--that is easier for your child to scoop. Because it’s not as heavy as typical oatmeal, you can serve this as a side to or a smaller part of breakfast; yogurt and fruit make logical accompaniments.
For a less sweeter version of this one, use only a single date. Don’t have dates? Cook two bananas as described in the instructions and add a small swirl of honey or maple syrup when plating. Feel free to sub in cinnamon for cardamom, or to use more oats than listed for a thicker final product.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
