Breads & Rolls

Baby Oatmeal Bread

Easy, soft, and nutritious bread that’s friendly enough for babies and toddlers! With natural sugars, whole grains, and reduced salt, it’s
THE ideal bread for littles! Serve plain, as french toast, or with toppings such as cottage cheese, nut butters, or mashed avocados!

Perfect bread for baby led weaning

Babies and toddlers don’t need all the sugar and excessive salt we’ve grown accustomed to as adults. I’ve teamed up with my friend/registered dietician, founder of Babies Feeding Babies, who specializes in baby led weaning and nutrition. Our goal was to make a bread that is delicious enough to be toddler (and even parent approved!) for taste, and health approved for babies. I modified my original Oatmeal Bread recipe and went through several tests to make this the perfect bread! 

Use to serve plain, or cut into slices and use as french toast sticks, or as a vehicle for baby friendly toppings such as:

Mashed purees (sweet potato, pumpkin, etc.)
Cottage cheese
Mashed avocado 
Plain yogurt
Hummus
Natural nut butters 

 

What makes this "baby approved" bread?

Homemade is always better than the loaves you buy at the store that are loaded with preservatives, and this recipe is taken even one step further to ensure it is baby approved for best nutrition.

Low Sodium (only 1/2 tsp in a whole loaf! Half the amount in my normal bread, and significantly less than store bought bread)

Natural or no sugar (I use date syrup, or you can even opt to use honey after 1 year of age, or nothing. Date syrup has 30% less natural sugar than honey making it a great natural, subtle sweetener. You can make your own or buy it online and at most stores.)

Whole grains (whole wheat and rolled oats)

Dairy free (I use coconut oil or suggest grape seed oil. You can also opt to use butter, which isn’t dairy free but a good fat in moderation.)

 

Easiest bread to make!

This bread is fool proof easy, only using simple ingredients and techniques. I love using an electric mixer to knead the dough to make my life that much easier, but you can also knead it by hand no problem. 

I have a short Instagram IGTV recorded on how to make it. 

Ways to serve bread to littles

There are so many ways to use this bread with your little one. Freeze one loaf to have as an easy go to later, or even better, double the batch to have a whole freezer reserve ready. 

Use this bread to make healthy french toast, as a base for a modified baby friendly pizza, or as a helpful vehicle for healthy toppings such as cottage cheese, hummus, avocado, nut butters, baby purees, etc. This bread is a great support for baby led weaning, as it provides a hand held approach when wanting to incorporate some of those food items that usually require a spoon like the ideas mentioned earlier. 

Easy & Healthy French Toast Recipes:

PUMPKIN:
2 eggs
1/4 cup coconut milk or almond milk
1/4 cup pumpkin puree 
dash of cinnamon
1 tsp vanilla extract

KALE OR SPINACH:
2 eggs
1/4 cup coconut milk or almond milk
1 tsp vanilla extract
dash of cinnamon
handful of finely chopped spinach or kale 

Whisk or blend ingredients together and dip slices of crust-free bread in egg mixture. Cook on a heated griddle or pan on all sides until evenly cooked. 

Baby Oatmeal Bread

Lori Vaughn
Easy, soft, and nutritious bread that's friendly enough for babies and toddlers! With natural sugars, whole grains, and reduced salt, it's THE ideal bread for littles! Serve plain, as french toast, or with toppings such as cottage cheese, nut butters, or mashed avocados!
Prep Time 30 mins
Cook Time 25 mins
Rise Time 1 hr 30 mins
Total Time 2 hrs 25 mins
Servings 2 loaves

Ingredients
  

  • 2 ¼ cups warm water
  • 1 ½ tbsp instant yeast (*can use active dry yeast as well, just be sure to proof in the water before proceeding)
  • ¼ cup date syrup (*optional - see notes)
  • 1 ¼ cup old fashioned rolled oats
  • ¼ cup coconut oil, melted (or grape seed oil or butter)
  • 1 tsp salt
  • 1 1/2 cups (195 grams) whole wheat flour (can sub for additional all purpose flour, just plan to add a little bit more)
  • 3 1/2 cups (437 grams) all purpose flour (weigh or spoon and level. Don't pack flour)

Egg Wash (optional)

  • 1 egg
  • 1 tbsp water
  • + oats to top (optional)

Instructions
 

Making Dough

  • In an electric mixer with a dough hook (or mix by hand in a large bowl), mix together the water, yeast, date syrup, and oats. Let that sit for a couple minutes to soften the oats while you gather remaining ingredients.
  • Add the whole wheat flour (weigh or scoop and level; never pack flour), melted coconut oil, and salt. Mix together until combined.
  • Add remaining all purpose flour slowly while mixing. Depending on your elevation and humidity, you may need to add more or less flour. The dough will be ready when the the dough begins to clean the sides of the mixing bowl while mixing, comes together (not super wet), and is soft and elastic. Dough should not be wet (too little flour) or tough (too much flour).
  • Knead for 8-10 minutes.
    If you are kneading by hand: when the dough mixture becomes more difficult to stir and work with in the bowl (usually with about 1 cup left) I like to work in the rest of the flour by hand. Place the dough on a clean, floured work surface. Sprinkle a little flour on top of the dough and begin to knead. The quicker you work your hands, the less likely they are to stick. I like to knead by pulling in the corners of the dough with my fingers and then pressing down with heel of my hand, quickly and gently over and over again. While doing so, I continue to slowly add additional spoonfuls of flour. This will take about 10 minutes depending on how fast you knead. You know the dough is ready when it’s not too sticky, and very soft.
  • After kneading, round out the dough into a ball; doesn’t have to be perfect. Grease or flour the bottom of a bowl, place dough in bowl, and cover. Let rise about 1 hour, or until doubled in size.

Forming loaves

  • Grease two 9x5 inch pans. Punch down the risen dough to release air bubbles. Divide the dough in half. Gently work your dough into a thick rectangle (about 12x8) and fold into thirds. Roll it up, pinch the seams together, and gently throw your loaf on the work surface to release any last air bubbles. (There are many ways to form a loaf. Do what's comfortable and what works for you.)
  • Place loaves in prepared pans, cover, and let rise again for about 30 minutes, or until the peak of the loaf is just arching over the rim of the pan. The dough should be soft and more airy. When you poke the dough, the mark should just barely slowly come back. If it bounces back immediately, it needs more proofing time.
    While dough rises, preheat oven to 350°F. (I like 375°F for high altitude)

Bake

  • Once risen, brush the tops with an egg wash (1 egg + 1 tbsp of water mixed together). Top with additional oats if desired. This step is optional. You can also bake plain.
  • Bake for about 25 minutes or until bottoms are golden brown. If the tops are browning too quickly, but still needs time to cook, you can cover tops with aluminum foil to slow down the browning.
    Transfer loaves to a cooling rack. Let cool before slicing.

Notes

STORAGE:
Bread can be stored in an airtight bread bag at room temperature for about 5 days and can be frozen for up to 6 months.
DATE SYRUP:
Date syrup is a fantastic natural sugar that has 30% less sugar than honey. You can substitute date syrup for honey (for children over the age of 1 year) or you can omit it all together. Without the sweetener the bread has less flavor, so I keep it a bread my whole family is willing to eat. However, your baby is not going to care, so if this is made just for them, feel free to remove it entirely. If you do remove it, you will need slightly less flour. Plan to add about 1/4-1/2 cup less all purpose flour 
TIPS:
  • To help dough rise quickly, place in a warm, draft free place. This is often my warm laundry room or closed oven door with the oven light on.
  • The amount of flour you use and the baking temperature will vary due to the amount of humidity, temperature and brand of flour, and many other factors.
  • Ensure your water isn’t too hot when combining with the yeast in the first step. If your bread is struggling to rise, it could be because the water was too hot and killed the yeast. You know your yeast is activated when it gets foamy within a couple minutes in the first step.
c2818c6d5d111f61846fbc878bc51b5e

DID YOU MAKE THIS RECIPE?

Tag @loskitchenco on Instagram and 
hashtag it #loskitchenco

You may also like...

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments