Oats

Oats may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Oats are commonly cross-contaminated with gluten-containing grains, rendering them no longer gluten-free, so those with celiac disease should take care and buy certified gluten-free oats. 

Humans have been consuming oats since ancient times, and while the exact origin of the plant is unknown, historians believe that wild oat grasses may have originated in the fertile lands of North Africa and Southwest Asia. Today, the plant thrives worldwide wherever the weather is wet and cool—from the South American plains where oats are called avena, to the Northern European flatlands where the grain is known as coirce and havre.

Yes. Oats and oatmeal are packed with healthy carbohydrates and contain a special form of fiber called beta-glucan, which is particularly beneficial for gut and immune health. They are a great source of zinc, which supports baby’s immune system, taste, and smell, with smaller amounts of other nutrients, including folate, choline, iron, magnesium, and selenium, to name a few. Oats are incredibly dense in phytonutrients— plant compounds that have a host of benefits in the human body—such as quercetin, rutin, phytosterols, alkaloids, and more. Many infant oatmeal products also contain added nutrients, such as iron, zinc, and sometimes vitamin C to aid in iron absorption.

★Tip: When buying instant oatmeal, products marketed for infants aren’t your only option. Regular instant oatmeal is also fine for babies and can expose them to more varied texture than infant cereals.

It depends on the specific product. Even though oats are naturally gluten-free, they are often cross-contaminated with gluten-containing grains (such as wheat, barley, and rye), rendering them no longer gluten-free. If a baby or toddler has celiac disease, be sure to read labels and opt for certified gluten-free oats.

No, oats are not a common cause of IgE-mediated allergies, although reactions to oats have been reported, particularly when the grains are applied to the skin of sensitive individuals. Keep in mind that many foods that are prepared using oats, such as cereals, breads, and other baked goods, may contain common allergens such as dairy, eggs, tree nuts, and wheat.

Oats and other oat products are a common trigger of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a rare and delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion of the food trigger. Left untreated, the reaction can result in significant dehydration. Fortunately, most cases resolve completely by early childhood. To learn more about FPIES, read our post on Food Allergens and Babies.

If baby has celiac disease, be sure to read product labels and opt for certified gluten-free oats. Despite oats being naturally gluten-free, many oats and oat products can be cross contaminated with gluten-containing grains (such as wheat, barley, and rye), rendering them no longer gluten-free. Celiac disease requires a strict, lifelong gluten-free diet and lifestyle. A gluten “allergy” is typically a misnomer, often in reference to celiac disease.

As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future servings.

It depends. Cooked, soft oats and oatmeal present a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. But granola, granola bars, and other forms of oats that are firm or challenging to chew can pose an increased risk of choking. To reduce the risk, prepare and serve oats in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

In general, oat cereal has an edge over rice cereal: rice and rice products tend to be higher in arsenic. While arsenic can be found in many grains and other foods due to contamination of the soil, oats are among the grains lower in arsenic. To reduce a child’s exposure to heavy metals, focus on products that use multiple grains, including oats. Generally speaking, amaranth seed, barley, bulgur (wheat), corn, farro (wheat), or millet as main ingredients have been shown to contain the lowest levels of heavy metals compared to other grains.

No. Infant cereal, oat-based or otherwise, does not have to be a baby’s first food. Baby cereals were historically recommended as a first food because they are often fortified with iron, an essential nutrient that tends to be low in babies consuming primarily breast milk starting around 4-6 months of age. However, other iron-rich foods can be offered instead of or in addition to infant cereals. For a list of foods high in bioavailable iron, check out our Top 25 Iron-Rich Foods for Babies & Toddlers.

No. Prior to 12 months, the only liquids an infant should receive are breast milk, infant formula, and if the baby is older than 6 months of age, water in small amounts (about 2-4 ounces or 60-120 milliliters a day) in an open cup. For babies 6 months and up, oat milk used as an ingredient in solid food is totally fine.

If, after the first birthday, you’d like to introduce oat milk as a beverage, it’s fine to do so, but know that oat milk is not the most nutritious plant-based milk for toddlers; typically, fortified soy or pea milk contain more key nutrients. While oat milk is often fortified with calcium and vitamin D, it’s often very low in protein, which is important for a growing child. See our Milk FAQs to learn more.

It depends on the type. Most rolled oats or instant oats are typically heat-treated to kill harmful germs, so they’re technically not raw. On the other hand, steel-cut oats may not be as extensively heat-treated, so there is an increased risk of foodborne illness if this type is not cooked before offering to baby. In addition, uncooked oats of any kind can be harder for baby to eat and digest. If offering uncooked oats, then plain rolled or instant oats offer a better choice from a food safety perspective. As always, make sure to store oats in an airtight container in a cool, clean, dry area.

Yes, as long as the granola is free of honey and finely ground up to reduce choking risk. If granola contains any common food allergens (such as tree nuts and sesame), make sure that the foods have been safely introduced before grinding up the granola to sprinkle on baby’s food.

Traditionally, granola is dense in texture, requiring advanced chewing skills, and contains nuts and dried fruit which are common choking hazards. In addition, it may contain potentially allergenic foods, such as tree nuts, peanuts, sesame, and wheat. Granola can also often be high in added sugar and possibly contain honey, which is unsafe for babies under 12 months due to the risk of infant botulism. That said, when these issues are addressed, finely ground granola can be a fun topping for yogurt, cooked fruits, and more. For breakfast inspiration, see our strawberry granola or coconut granola recipes.

Yes. Once dairy has been safely introduced and ruled out as an allergen, cow’s milk can be used to make oatmeal and other solid foods. However, babies should not consume cow’s milk as a drink until closer to 12 months of age because it lacks the nutrition that breast milk and formula offer and can displace the desire for breast milk or formula. For more information on introducing milk and dairy to babies, see our Milk FAQs.