I don’t know about you, but now that Evelyn is out of the baby food stage, I have a ton of baby food cereals leftover! So, I went on a search for some recipes of things she (or even the whole family) could eat so these cereals don’t go to waste! Let me know what you think of these or if you’ve tried any modifications or other recipes!
Nutritious Banana-Oatmeal Cookies:
- 1 cup enriched all-purpose flour (you can use unbleached or cracked wheat flour for more nutrition)
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon (you should leave this out until your baby is 12 months old)
- ¼ teaspoon salt
- ¾ cup vegetable shortening
- 1 cup sugar (optional, you can substitute ½ cup juice and add an extra ½ cup of oatmeal)
- 1 large egg (if your baby is under 1yr., you can substitute 2 egg yolks, or 3Tbls. Applesauce)
- 2 or 3 bananas, mashed and very ripe (we recommend pureeing them to get ALL the lumps out)
- 2 ¼ cups infant oatmeal cereal (you can use regular rolled oats but you won’t get the extra vitamins. When using rolled oats, use 1 ¾ cups oats and 1 ½ cups flour)
You can make these with or without the sugar depending on whether you would like to eat them too. It isn’t a lot of sugar and the cookies aren’t very sweet, so they are a good treat for your baby. This recipe will make 5 dozen baby sized cookies or 3 dozen regular sized cookies. (Juice will make cookies very soft.)
1. Preheat oven to 400 degrees.
2. Combine flour, baking soda, cinnamon, and salt in small bowl.
3. In a large bowl, cream the shortening and sugar (or juice with the oatmeal).
Beat in the egg and bananas. Gradually add the dry ingredients and mix well.
4. Drop dough by teaspoonfuls 1 ½ inches apart onto ungreased cookie sheet.
5. Bake for 12 minutes until lightly browned. Cool on rack.
You should freeze what cookies your baby won’t be able to eat in 5 days.
Infant Cereal Cookies (High Iron)
- 3 cup (60 ml) blackstrap molasses
- 3 cup (180 ml) all-purpose flour
- 3 cup (60 ml) butter or margarine
- 2 tsp. (2 ml) baking powder
- 1 egg
- 2 cups (500 ml) infant cereal, dry
- 1 tsp. (5 ml) vanilla
- 3 tbsp. (45 ml) whole milk
Preheat oven to 375°F. Grease cookie sheet. Lightly cream butter/margarine and molasses together. Mix in egg and vanilla. In another bowl, mix flour, baking powder, and cereal together, and blend into butter mixture. Mix in whole milk. Combine thoroughly. Drop onto greased cookie sheet, about 2 inches apart. Bake 10-12 minutes, or until lightly brown. Cool on wire rack.
Makes approximately 2 dozen cookies.
IRON CONTENT: 22 mg per cookie
SUNNY DAY COOKIES
- 2/3 cup butter or margarine
- 1 cup lightly packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup sifted all purpose flour
- 1/2 teaspoon baking soda
- 2 cups infant cereal (any variety)
Cream butter and sugar. Beat in egg and vanilla. Mix together flour, soda and Infant cereal. Blend into creamed mixture. Shape into small balls and drop by spoonfuls onto lightly greased baking sheet: flatten with floured fork. Bake 375°F oven for 10-12 minutes. Makes about 3 dozen.
Baby Cereal Pancakes
- 1 cup whole wheat flour (this will make a dense pancake; you can use 1 1/2 cups of all purpose flour if you prefer)
- 1/2 cup uncooked commercial baby barley cereal from the box (or rice ommercial baby cereal)
- 1/2 cup uncooked commercial baby oatmeal cereal from the box
- 1 cup formula (or another liquid such as milk)
- 1/2 cup mashed banana (or fruit of your choice)
- 1 tbsp melted margarine or butter (unsalted type)
- 3 egg yolks
- apple juice (about 1/2 cup) or use water if you prefer
**Add cinnamon, nutmeg, dash of vanilla or other flavorings if you wish.
Mix all ingredients together and add enough juice to make pancake consistency. Cook on your cook top in a frying pan as you would with “regular” pancakes. Cooking these baby cereal pancakes on a griddle will work better as you will have more control over the temperature and will be better able to keep the temp. at a constant heat.
Mini Fruit Pancakes
- 2 c whole wheat flour
- 1 c infant cereal
- 1 T baking powder
- 1 T brown sugar
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 2-1/2 c partially skimmed milk
- 1 egg
- 3 T oil
- juice of half a lemon
- 1/2 c fresh or frozen unsweetened fruits (peaches, strawberries, blueberries)
On a large sheet of waxed paper, combine all dry ingredients, except fruit. In a large bowl, mix milk, egg, and oil and lemon juice. Add solid ingredients to liquid ingredients and stir lightly; carefully fold in fruits. Cook on a preheated and greased skillet for 3 to 4 minutes. Makes about 20 small pancakes.
- 2/3c. Butter, softened
- 1/2c. Apple sauce
- 1/2c. White sugar
- 1.2c. Packed brown sugar
- 1 egg
- 1-tsp. Vanilla extract
- 1c. Dry infant cereal (any variety)
- 1 cup all purpose flour
- 1tsp. Baking soda
- 1tsp. Salt
- 1/2c. Wheat germ
1. Preheat oven to 375 degrees F. Lightly grease or line baking sheets w/ parchment paper.
2. In medium bowl, mix butter applesauce, white sugar, brown sugar, egg, and vanilla. Beat until well combined.
3. In another bowl, infant cereal, flour baking soda, salt, and wheat germ. Add to wet ingredients and mix well.
4. Spoon onto baking sheet; bake for 8 to 10min. at 375 degrees, or until just set. Let cool before storing. Makes 2 ½ dozen.
- 2 Tablespoons Shortening
- 1/3 cup sugar
- 1 Egg (no whites until a year, so you may want to use two yolks)
- 1tsp Baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. Vanilla Extract
- 1 tsp. water
- 1 1/2 Cups baby cereal
Heat Oven to 300 Degrees F. Cream shortening and sugar together. Add Egg, baking powder, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead well until smooth. Pat into rectangle (12″ x 2 1/2″). Cut into 12 (1-inch) bars. Smooth edges so they will not be sharp. Place on ungreased baking sheet. Bake 20-30 Mins., or until dry. Store in uncovered container overnight. Makes 12 biscuits.
Eggless Baby Teething Biscuits
- 1 cup flour
- 1/2 cup dry infant rice cereal with bananas (or other flavored infant cereal)
- 1/2 cup dry plain infant rice (or other) cereal
- 3 tablespoons cooking oil
- ice water
Preheat oven 425F. Mix flour and cereal. Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl. Roll out to the thickness of a cracker on a floured surface and cut into desired shapes. Bake on an ungreased cookie sheet 10-12 min. or until lightly brown. Cool completely. Store in an airtight container.