Baked Porridge
Millet porridge (flakes), baby curd or yogurt, egg, nectarine
This baked porridge sets millet flakes with baby curd or yogurt, egg and fruit into a soft, protein-and-fibre-rich square. It's an easy-to-digest breakfast that holds together for self-feeding from around 8 months. Bake until just firm, then cool and cut into manageable pieces.
Ingredients
- Millet porridge (flakes)50 g
- Baby curd or yogurt1 pc
- Egg1 pc
- Nectarine (or any other fruit)1 pc
Instructions
- 1
Pour boiling water over the flakes and stir.
- 2
Beat the egg, add it to the porridge, and mix well.
- 3
Add 2 tablespoons of yogurt to the mixture, stir, and pour into silicone molds, leaving 3 cm from the top.
- 4
Add 1 tablespoon of yogurt to each mold on top, then add sliced nectarine and cover with the remaining mixture.
- 5
Bake in the oven at 180°C (356°F) for 20-25 minutes.
Why it's good for your baby
A nutritious and easy-to-digest breakfast option, rich in protein and fiber.
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