Warm Apple Oat Egg Cloud Purée
By the GreenSpoon Kids kitchen
A cozy cinnamon-scented oat and egg breakfast gently sweetened with apple and rounded out with creamy yogurt.
This warm apple oat egg cloud is a cozy, spoonable breakfast puree for a baby around 6 to 8 months. Soft cooked oats and apple are enriched with a little egg yolk and a spoonful of yogurt, blended smooth with just a few tiny soft flecks. Gently sweet and creamy, it is a comforting way to bring egg yolk and a bit more substance into your baby's early breakfasts.
Ingredients(6)
- 3 tbsp quick oats
- 1/4 cup water
- 1/4 medium apple, peeled and finely diced
- 1 small egg yolk
- 2 tbsp plain whole-milk yogurt
- Pinch ground cinnamon
Instructions(7 steps)
- 1
Peel and finely dice apple (3 min)
- 2
Simmer oats, water, and apple on low until very soft, stirring often (8 min)
- 3
Whisk egg yolk in a small bowl (1 min)
- 4
Slowly stir yolk into warm oat-apple mix off heat, then return to low heat and cook until thick and creamy (3 min)
- 5
Cool slightly, then blend or mash to smooth with tiny soft bits (3 min)
- 6
Stir in yogurt and a tiny pinch cinnamon until silky (2 min)
- 7
Check temperature, then serve in a shallow bowl (1 min)
Nutritional Highlights
- -Iron from egg yolk
- -Protein for growth
- -Calcium from yogurt
Age Appropriateness
Soft, well-cooked oats, fruit, and egg yolk offer iron, fat, and gentle flavors in a texture that supports early spoon-feeding.
Introduction Tip
Offer 1–2 teaspoons at first and watch for any reaction to egg and dairy if they are new.
Why this works
By 6 to 8 months, babies can handle a smooth puree with very soft, tiny bits, and this one is blended to exactly that: spoonable and creamy, with apple and oat flecks that squash easily on the tongue. Cooking the oats and apple soft and stirring in egg yolk gives the puree more body and richness than a plain fruit blend, which helps a baby feel satisfied. The yogurt adds creaminess and gentle dairy, and the apple keeps it mild and naturally sweet. It is a small step up in substance from those very first thin purees.
Variations and swaps
- Use a whole egg instead of just the yolk once whole egg has been introduced without a reaction.
- Swap the apple for cooked pear or a little mashed banana.
- Leave out the yogurt if dairy is not yet established, and use a little more milk instead.
- Thin with breast milk or formula for a smoother, runnier texture.
- Leave it slightly lumpier as your baby gets more confident with texture.
Make ahead and storage
Because it contains egg, this is best made fresh and eaten soon after cooking. If you keep a little, cover it in the fridge for up to a day and reheat gently until piping hot, then cool to lukewarm before serving. It is not recommended to freeze egg-based purees. Make a small amount sized to your baby's appetite.
What to serve with it
Serve it warm (not hot) in a shallow bowl with a soft baby spoon, offering a few spoonfuls and letting your baby lead. A familiar single-ingredient puree alongside can help if you are introducing the egg or dairy. Keep the meal relaxed and follow your baby's cues on how much they want.
Common questions
How do I introduce egg to my baby?
Egg is a common allergen, and current advice is to introduce it early, from around 6 months, rather than delay. This recipe uses cooked egg yolk; offer a little plain cooked egg on its own first and watch for any reaction over a few hours before combining it here. If there is a family history of allergy or your baby has eczema, check with your pediatrician first.
Is the egg fully cooked in a puree like this?
Yes. The yolk is stirred into the warm oats and cooked over low heat until the mixture is thick and creamy, which fully cooks the egg. Young babies should never have runny or undercooked egg, so cook until it is set and no longer wet.
Can I use a whole egg instead of just the yolk?
Once your baby has had whole egg without a reaction, yes. The yolk-only version is just a gentle way to start. Make sure any egg you use is cooked through fully.
What texture should it be at 6 to 8 months?
Aim for a smooth, spoonable puree with very soft, tiny flecks that squash easily, rather than fully runny or chunky. As your baby gets more practiced over the coming weeks, gradually leave a little more soft texture.
Parent guide
Read our toddler feeding guides
