Baby food porridge recipe

Make Your Own Baby Porridge - My Fussy Eater

by Ciara Attwell, Updated

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Making your own baby porridge or baby oatmeal is super easy and it’s a much cheaper way to feed a weaning baby than the packaged variety. 

My little boy is beyond the weaning stage now. At 20 months old he’s pretty much eating everything that the rest of the family eats.

But as I was buying another big bag of oats in the supermarket this week I was reminded of how I used to make my own baby porridge (or baby oatmeal) last year and I thought I would share my tips here.

Baby porridge is one of those foods that lots of parents choose to feed their baby in the early days of weaning. Soft and creamy and with a very mild taste it’s a great first food.

There are lots of companies making packaged baby porridge but did you know that with just a food processor you can make your own finely milled baby oats for a fraction of the price?

Rolled oats are a little too big and chewy for a small baby with few teeth to manage but by blitzing them in a food processor you can create an almost flour-like consistency to the oats which makes them a lot easier for babies to eat.

You can batch make the fine oats in any quantities you like and then store them in an airtight glass jar or plastic container for several months.

To make the porridge simply add one part oats to two parts of your babies usual milk (breast milk, formula or cows milk all work fine) and gently heat it in a saucepan, stirring regularly until the milk has absorbed.

You can also add your own flavours to the porridge with unsweetened apple sauce, grated apple, mashed banana or desiccated coconut.

I did a quick price comparison in my local supermarket and a leading brand of baby porridge works out at £1.60 per 100g whereas the supermarket own brand rolled oats are 7.5p per 100g. For that reason alone I think it’s definitely worth taking the time to make your own baby porridge!

If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures!


★★★★★ 4. 7 from 3 reviews

  • Author: Ciara @ My Fussy Eater
  • Category: Weaning
  • Cuisine: European


Making your own baby porridge or baby oatmeal is super easy and a much cheaper way to feed a weaning baby than the packaged variety.


  • Rolled Oats
  • Milk – breast milk, formula or cows milk


  1. Place the oats in a food processor and blitz until they become fine, almost a flour consistency. Store in an airtight glass jar or plastic container.
  2. To make the porridge or oatmeal use 1 part oats to 2 parts milk and heat gently in a saucepan for 3-4 minutes, stirring regularly.
  3. To make flavoured porridge add grated apple, mashed banana, desiccated coconut, etc to the oats while cooking.

Rice Porridge for Babies - MJ and Hungryman

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Super easy to make, this beef and vegetable rice porridge for babies is easy-to-digest, nutritious, and suitable for 6 months and up. It’s also a great meal to serve when your child is feeling sick or teething.  

While I’m calling it baby porridge, this dish is for all ages! Rice porridge is commonly enjoyed in Asian cultures as a hearty savory breakfast. It’s also our “chicken soup.” Warm and comforting, it’s the perfect meal during an illness. 

If your child is running a fever, teething, having diarrhea, etc., make this porridge ASAP!

Porridge is such a great way to invite variety into your baby’s diet! It can be made with any types meat, seafood, vegetables, and other flavorful toppings.

Here I’m sharing a veggie-loaded version with beef!

Is rice safe for babies?

Being Korean, we eat a lot of rice. That’s why when the report about rice containing about 10 times as much inorganic arsenic as other cereal crop came out, my anxiety initially skyrocketed. Perhaps you can relate.

Why so much in rice? It's due to the way they're grown and rice tend to absorb more heavy metals from the soil in which they are grown.

Arsenic is especially concerning for babies and young children as their bodies are so small and therefore getting much higher exposure than the adults. Arsenic is also a neurotoxic compound and thus can lead to impaired brain development. I know. Scary.

BUT! don't let fear get the best of you. I share this information because knowledge is important. It helps us to learn and make informed decisions.

What this knowledge further motivated me to do, and I hope it does for you, is to focus on offering a wide variety of grains instead of relying heavily on rice.

Overall, oatmeal (we make variations of this ALL the time for a quick breakfast), barley, buckwheat, quinoa, and wheat contain much lower amounts of inorganic arsenic. 

How to cook rice for baby 6 months and up


Here's a simple way you can significantly reduce arsenic from rice while preserving its nutrients.

According to the research, parboiling rice removes about 54 percent of arsenic in brown rice and about 73 percent in white rice, while retaining the most amount of the nutrients potassium, magnesium, zinc, phosphorous, and manganese.

For this recipe, not only will this extra step remove the arsenic content considerably, it also shortens the cooking time.


Rice - Sushi or jasmine rice will work best. I don’t recommend basmati as it doesn’t break down into a creamy, “gluey” consistency. 


Feel free to use whatever vegetables you wish - bell pepper, broccoli, asparagus, spinach...endless possibilities!

You can finely chop using a knife or a food processor. I like to prep a lot while the baby is napping so this manual food chopper is my go-to (affiliate link). It’s super quiet, lightweight, and powerful.

Step-by-Step Instructions

  1. cook beef in sesame oil
  2. add onion and garlic

3. add parboiled rice

4. add the rest of the vegetables

5. Add water and cook for 15-20 minutes

6. Add a drizzle of sesame oil before serving

Expert tips

It's important that you stir frequently. The more you do so, the more the rice will break down and become silky.

While water is used in this recipe, you can use stock for more depth of flavor. Just be sure to use low-sodium or no-salt-added variety.

Storage Suggestions

Leftover porridge can be stored in an airtight container for up to 5 days. The longer it sits, the thicker it gets. Reheat in the microwave or on the stovetop. Stir in a little water, breastmilk, or formula to loosen it up, if necessary.

How to freeze baby porridge

If intending to freeze, be sure to cool first. Do NOT leave the porridge in the large pot at room temperature to cool. Instead, transfer to shallow containers (I like to divide into single-serving portions) in the fridge before transferring to the freezer. Here's an in-depth post on how to store leftovers safely and effectively.

This baby porridge can be frozen for up to 3 months. Thaw in the fridge overnight.

Do you want to minimize picky eating and set a solid foundation for a lifetime of healthy eating habits?

Check out this 3 month mastering self-feeding program! It’s the closest thing to me being in your kitchen

rice porridge for babies

Super easy to make, this beef and vegetable rice porridge for babies is easy-to-digest, nutritious, and suitable for 6 months and up.

4.95 from 20 votes

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6

Author: Min | MJ and Hungryman

  • ▢ 1 cup (220g) sushi or jasmine rice
  • ▢ 1 tablespoon sesame oil
  • ▢ ½ pound lean ground beef
  • ▢ ½ cup (70g) finely chopped yellow onion
  • ▢ 2 teaspoons minced garlic
  • ▢ ½ cup (70g) finely chopped zucchini
  • ▢ ½ cup (70g) finely chopped carrots
  • ▢ ½ cup (15g) finely chopped kale
  • ▢ 4 cups water or low-sodium broth of choice
First, parboil rice
  • Rinse rice in a strainer. Add 4 cups of water to a large pot and bring to a boil. Add rice and boil for 5 minutes. Strain the rice. Discard the water.

For the porridge
  • In a large pot add 1 tablespoon sesame oil. Add beef and cook over medium high heat for 2-3 minutes, breaking up large clumps, until no longer pink.

  • Add onion and garlic and cook for 2-3 minutes. 

  • Add strained rice and cook for 3-4 minutes over medium heat, stirring frequently to prevent it from sticking to the bottom of the pan.

  • Add the rest of the vegetables and stir for about a minute or so.

  • Pour 4 cups of water into pot and bring to a boil. Lower heat to medium low and cook, stirring occasionally, for about 15-20 minutes. Be sure to keep scraping the bottom of the pot to prevent rice from sticking. 

  • At this point, you can add more water if thinner consistency is desired. Before serving, add a drizzle of sesame oil. For older child and adults, can season to taste with salt and pepper, or add a splash of soy sauce. 

It's important that you stir frequently. The more you do so, the more the rice will break down and become silky.

While water is used in this recipe, you can use stock for more depth of flavor. Just be sure to use low-sodium or no-salt-added variety.

Leftover porridge can be stored in an airtight container for up to 5 days. The longer it sits, the thicker it gets. Reheat in the microwave or on the stovetop. Stir in a little water, breastmilk, or formula to loosen it up, if necessary.

Can also be frozen for up to 3 months. Thaw in the fridge overnight.

Calories: 201kcal | Carbohydrates: 28g | Protein: 11g | Fat: 5g | Cholesterol: 23mg | Sodium: 45mg | Potassium: 278mg | Fiber: 1g | Calcium: 35mg | Iron: 2mg

Course breakfast, lunch, dinner

Cuisine Asian

Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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Recipes in this category : 197

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7 recipes for baby cereals / How to feed a picky eater – an article from the “How to feed” section on

1. Apple semolina

Semolina porridge is a classic of children's diet: for many years it has been cooked by mothers and grandmothers, served in schools and kindergartens. Semolina can be deliciously cooked in milk by adding a little butter and sugar. But if the child does not eat dairy products or is allergic to lactose, replace milk with apple juice.

Juice is mixed with water in a ratio of 1:1, heated, grits are added and boiled until cooked, as in the classic version. The dish is decorated with slices of fresh apples and put a piece of butter - with it the taste will turn out more tender.


To avoid added sugar, use homemade apple juice or read the label carefully.

2. Baked semolina dessert

Another option to feed a child with semolina will be appreciated by those parents whose babies do not like the consistency of porridge. In this case, the cereal is first boiled and then baked, turning it from a liquid mass into a dense dessert resembling a cupcake.

Easy recipe:

  • Bring semolina to readiness.

  • Mix it with eggs and butter.

  • Pour into serving moulds, alternating whipped mass with fillings.

  • Place in preheated oven at 180°C for 25-30 minutes.

Nuts and dried apricots, as in our version, or other dried fruits, seeds, chocolate, candied fruits, fresh berries or fruits are suitable as additives.

If you don't have cake tins or want to speed up the cooking process, bake in one layer in a large tin - it can be cut into portions like any pie or cake.

3. Chocolate-banana oatmeal

Many families have a tradition of cooking oatmeal in the morning: but if an adult can eat another portion of viscous porridge, then the child will eventually get bored with a monotonous breakfast. But it is not necessary to give up oatmeal - you can just cook them in a new way.

For example, adding milk chocolate, which children love so much, to a hot mass, the product will melt and the dish will become more like a pudding. Serve with strawberries, walnuts, or bananas for a win-win flavor combination.

You can cook with both milk and water. You can also choose not to add sugar if you think the sweetness of the chocolate is enough.


Use long-cooked flakes - they are healthier than instant cereals. You can recognize them in the store by the time indicated on the package: fast ones are cooked in 1-5 minutes, traditional ones in 10-15 minutes.

4. Appetizing millet

Millet and pumpkin - this combination is not only tasty, but also beautiful! The yellow color in the plate uplifts the mood and charges with positive - such porridge will definitely make the child's morning more joyful.

Millet groats are useful on their own, but when combined with pumpkin, the dish turns into a superfood. Ripe fruits contain a lot of vitamins A and C, silicon, copper. Sweet taste and delicate texture are liked by many kids.

Interesting fact

In the US, millet is called "complex alkaline protein", emphasizing that it contains vegetable protein (11 g per 100 g), which is easily digestible.

Wash millet thoroughly to remove bitterness, boil with pumpkin and serve with butter, honey and dried fruits: raisins or dried apricots.

The dish can be boiled in a saucepan on the stove or baked in the oven by placing the ingredients in a ceramic pot with a lid. Stewed cereals are always tastier and more aromatic than boiled ones.

5. Chocolate rice dessert

Children's favorite treat - chocolate - is added to many cereals, including rice. Philippine champorado porridge is made from rice, chocolate, cocoa powder, condensed milk and coconut milk.

Interesting fact

There are many useful substances in dark chocolate: vitamins B1, B2, PP, calcium, iron, magnesium and potassium help babies grow up healthy.

To reduce the calorie content, rice is cooked in water with unsweetened cocoa powder, and poured with a small amount of condensed milk already in a plate.


Cook champorado with round-grain uncooked rice - when cooked, it forms the nice, viscous texture needed in this dessert.

6. Hearty buckwheat for lunch

Not only sweet cereals with fruits or chocolate should be present in the baby's diet: children also eat hearty variations with meat and vegetables with pleasure. For example, in ordinary merchant-style buckwheat, a child may not like pieces of meat, but as soon as they are replaced with minced meat, the attitude to the dish immediately changes.


Minced meat is best prepared by yourself, choosing lean beef, chicken, turkey or rabbit. White meat will be more tender, red meat will be richer in taste.

Simmer in a frying pan, cauldron or ceramic pot in the oven. By the way, if the volume of buckwheat turns out to be too large, the excess can be frozen. So you always have a healthy lunch at hand, which you just have to warm up.

7. Aromatic barley porridge with chicken

Barley is another underrated cereal that is most often used in soups, not in garnishes. However, the low glycemic index and high content of magnesium, selenium, phosphorus and copper make these grains indispensable in the nutrition of children and adults.

Cereals can be cooked in milk as a sweet porridge with berries or candied fruits. But barley is best revealed in savory dishes with meat and vegetables. The main thing is to create a taste that the child will like: for this, add carrots, onions, chicken and tomato paste.

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