Stage 5

These apricot bites make a sweet and nutrient-packed snack!

  • 1 cup dried apricots, chopped
  • 1/3 cup dates, chopped
  • 1/2 cup oats
  • 2 tbsp almond butter, unsalted
  • 1 banana, mashed

Remove the pit from the dates. Using a food processor, finely chop the dried apricots and dates. Add oats, almond butter and smashed banana. Add salt to taste, if desired. Mix all of the ingredients together and form into a dough. Roll into bite size pieces. You can serve them right away, or refrigerate for 45 minutes to firm before serving.

Recipe Yields: 16 Servings

Store in the refrigerator or in the freezer.

Storage Time: 5 days in the refrigerator

Stage 4

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup brown sugar
  • 1/4 cup cranberry juice
  • 1 cup pear puree (approx. 2 pears)
  • 1 whole egg

Place oats in a small bowl, pour in buttermilk. Let site for two hours at room temperature.
Preheat oven to 350 degrees Fahrenheit. Grease 24 mini muffin cups or line with paper muffin liners.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, pears, cranberry juice (you can use orange juice as a substitute) and egg; mix well. Pour batter into prepared muffin cups.

Bake in preheated oven for 12 minutes or until a toothpick inserted into center of muffin comes out clean.

Recipe Yields: 12 Servings

These muffins can be stored on the counter for up to five days. Store additional muffins in the freezer for up to 3 months.

Storage Time: 5 days on the counter

Mini-muffins are a treat that also provide dietary fiber and manganese.

Stage 4

These easy, home-baked breakfast bars are packed with tons of energy and nutrients to help get each day off to a great start for your little guy or girl.

  • 2 whole bananas, mashed
  • 1/3 cup applesauce
  • 1/2 cup pumpkin
  • 1/3 cup orange juice
  • 1/4 cup brown sugar (optional)
  • 3 tbsp honey*
  • 1 1/3 cup flour
  • 1 1/2 cup quick oats
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda

Preheat oven to 350 degrees. Lightly grease the bottom of a 9×13 inch pan.

Combine bananas, applesauce, pumpkin, orange juice, brown sugar and honey. In a seperate bowl, combine flour, oats, pumpkin pie spice and baking soda. Stir dry ingredient mixture into the pumpkin banana mixture. Thouroughly mix the batter and spread into greased pan.

Bake for 15 to 18 minutes, until bars are set and just slightly crisp on top.

Yields 16 servings.

Store in an airtight container in the pantry for up to 7 days.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

Stage 5

Serving fresh fruit with a dips and spreads helps to make snack time more interactive and fulfilling. Also, this is a great way to introduce new fruits to your child.

  • 1/2 cup rolled oats
  • 2 tbsp peanut butter
  • 1 tbsp honey

Mix rolled oats, creamy peanut butter and honey together. Serve with banana, apple slices or graham crackers. Store in the fridge 30 minutes before serving for the ingredients to become firm, or serve right away.

Recipe Yields: 2 Servings

Storage Time: 4 days in the refrigerator


Stage 4 + 5

Fresh or dried figs work well for this snack.

  • 2 whole fresh figs (dried figs can be used also)
  • 8 oz marscapone
  • 1/8 tsp ground nutmeg
  • 1 tbsp maple syrup

For the marscapone dip, stir the nutmeg and syrup into the marscapone until it is soft and creamy. Remove stems from fresh figs and cut in eighths for dipping. One fig and one tablespoon of dip is a serving.

The marscapone dip can be stored in the fridge for up to 4 days.

Figs are a very good source of potassium. They are also a great source of fiber.

Stage 3

A great breakfast recipe for all ages!

  • 2 2/3 cup Old-fashioned oatmeal
  • 3 2/3 cup Milk
  • 2 tbsp Butter, melted
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 cup Brown sugar, packed
  • 2 whole Apples, peeled, cored and shredded
  • 1/4 cup Apple cider
  • 1 whole Banana (optional)

Heat oven to 350 degrees Fahrenheit.
Combine all ingredients, except the banana, in a 2 quart casserole dish.
Bake for 40 to 45 minutes, uncovered, until the liquid is absorbed into the oatmeal.
Serve with banana slices as a topping.
Serve warm to family. Allow time for oatmeal to cool to room temperature for baby before serving.

Recipe Yields: 6 Servings

Storage Time: 4 days in the refrigerator

Stage 4 + 5

Here’s a healthy spin on a sweet family favorite. Preparing this dish in muffin tins instead of one large dish is a fun way to teach portion control while offering each family member their very own cobbler.

  • 3 cups peaches, peeled and mashed 
  • 1/2 cup applesauce
  • 2 tbsp whole wheat flour
  • 2 1/2 tsp ground cinnamon
  • 2 tbsp honey*
  • 1 cup crushed graham crackers
  • 1/4 cup rolled oats
  • 1/4 cup butter, melted

Preheat oven to 350 degrees Fahrenheit.

For peach filling:
In a large bowl, combine peach slices, ¼ cup of applesauce, flour, 2 teaspoons of cinnamon and honey. Scoop fruit mixture into 9 equal portions in a muffin tin.

For topping:
In a medium bowl, stir together crushed graham crackers, rolled oats and ½ teaspoon of cinnamon. Add melted butter and remaining ¼ cup of applesauce to the dry mixture. Top evenly over peach filling.

Bake uncovered for 25 minutes, or until peaches are bubbly and the topping is golden brown.

*If making for a child under 1, substitute raw sugar for honey.

Recipe Yields: 9 Servings

Stage 3

  • 1/4c dry quick oats
  • 1/2c strawberry puree
  • 1/3c water
  • 3 oz breast milk or formula

Combine oats and water. Microwave 2 min. Stir in strawberry puree and breast milk.

To make Strawberry Puree: Whip 1 cup of strawberries with immersion blender until smooth (about 30 -45 sec). Pour puree into sieve or strainer. Let puree drain into small bowl.

Once puree has drained out of sieve discard any seeds or remainder. Mix puree from bowl into oatmeal. Cool before serving.