When you first start baby-led weaning it can sometimes be hard to figure out what to give your baby for breakfast that offers the right balance of nutrition, flavour and texture. Below are five of my favourite baby breakfast recipes using HiPP Organic products. HiPP Organic are our baby cereal go-to as we really believe in their ethos – their products are organic, of the highest quality, and are produced sustainably. What’s so great about these recipes is that they are really versatile and you can adapt them to suit your baby’s age and feeding stage.
Before we look at the different breakfast ideas for babies, I just want to remind you to always practice safe weaning by preparing food safely, appropriately cutting foods and, where necessary, peeling the skin off fruit, vegetables, and sausages so they are not a choking hazard. Please also ensure your baby is supervised at all times while eating. Some of the ingredients included in the recipes contain dairy, gluten, and eggs – please do take this into consideration before trying a recipe if your baby has a food allergy.
Banana Eggy Bread
- In a bowl, mix together 2 eggs, 60ml milk (breast milk/formula/cows’ milk), and 1tsp vanilla extract.
- Add ½ a jar of HiPP Organic Banana Yogurt Breakfast and mix well.
- Cut a slice of white bread into fingers and dip them in the eggy, milk, banana mixture until coated.
- Heat a little butter or light olive or rapeseed oil in a pan and fry for 2-3 minutes on each side until golden brown.
- Serve with fruit/fruit puree, and/or the remaining banana yogurt breakfast jar
Strawberry and Blueberry Porridge
1. In a bowl, mash a handful of strawberries and a few blueberries and set aside.
2. In a separate bowl, mix 4 tablespoons of HiPP Organic Creamy Porridge with about 90ml of warm water (previously boiled) and mix to a smooth consistency.
3. Add the mashed fruit into the bowl and mix well.
4. Enjoy!
Summer Berry Oat Muffins
1. Preheat the oven to Gas Mark 6/180°c Fan and grease a muffin tray with butter.
2. Mix together 128g of HiPP Organic Summer Berry Porridge, 40g of raisins, and 100ml milk (breast milk/formula/cows' milk). Leave to soak for 10 minutes.
3. In a separate bowl, sift 128g of plain flour and 2tsp of baking powder. Mix and make a well in the middle of the dry ingredients.
4. Add 1 egg, 40g butter, and 50ml of maple syrup(or honey for children over 1). Combine well.
5. Add the oats, milk, and raisin mixture to the bowl and combine.
6. Spoon the mixture into 12 muffin holes (2/3 full).
7. Optional: Sprinkle rolled oats on top of each muffin mixture.
8. Bake for 20 minutes until golden in colour.
9. Serve with fruit/fruit puree. You can substitute raisins for blueberries, raspberries, carrot, or you could even add mashed banana. You can really experiment with flavour here. You can store the muffins in an airtight container and use within two days, or in an airtight container in the freezer for up to 3 months.
Berry Porridge Fingers
What I like the most about porridge fingers is that you can put absolutely anything you like in them – berries, , raisins, etc. For younger babies, you can use HiPP Organic’s Creamy Porridge instead of their.
1. Preheat the oven to Gas Mark 6/180°c Fan and line a baking tray with baking paper.
2. In a bowl, mash together 1 ripe banana and a handful of berries (any berries you like, I used strawberries and blueberries).
3. Add 50g of HiPP Organic Banana & Plum porridge, 50g of rolled oats, and 80ml milk (breast milk/formula/cows' milk) to the bowl and combine well.
4. Add the mixture to the baking tray and press down to a 1cm thickness.
5. Bake in the oven for 20 minutes until golden brown in colour.
6. Allow to cool, cut into fingers, and serve with yogurt and berries.
Chocolatey Oat Pancakes
A chocolatey treat which your little one will love! Instead of cocoa powder you can also use mashed banana, blueberries, raspberries, lemon, orange etc.
- Sift 60g of plain flour and 2tsp of cocoa powder into a bowl.
- Make a well in the centre of the flour mixture and add 1 egg, 30g melted butter, 100ml of your preferred milk, 35ml of water, and 2tbsp of HiPP Organic Creamy Porridge. Whisk together until a pancake batter is formed.
- Heat a non-stick pan over medium heat and spray with cooking oil, pour 2tbsp of batter and cook for 1-2 minutes on each side.
- Serve with yogurt and fruit/fruit puree.
Strawberry and Raspberry Smile Pancakes
Strawberry and Raspberry Smile Pancakes are a fun twist on the classic pancake. HiPP Organic’s yogurts and purées make yummy fruity toppings that compliment baby pancakes. Feel free to use your little one’s favourite HiPP baby food here!
- In a bowl, whisk together 50g plain flour, 1 egg, 1tsp of vegetable oil, and 150ml of milk (formula/breastmilk/cows' milk).
- Pour the mixture into a pan and fry for 2 minutes on each side until golden brown.
- On top of the pancake, make a smiley face out of HiPP Organic’s Strawberry and Raspberry Yogurt.
- Serve with the remaining yogurt, fruit and enjoy!
Baby Banana Rice Pancakes
Baby Banana Rice Pancakes are thicker than your usual pancake and have so much more texture and natural sweetness for your little one to explore. Here’s how to make them:
- Mash 1 ripe banana in a bowl.
- Add 1 egg and 2 tablespoons of HiPP Baby Rice.
- Mix well until a pancake mixture is formed.
- Pour the pancake mix into a pan and fry for 2-3 minutes on each side until golden brown.
- Serve with fruit and/or yogurt.
