When it comes to introducing allergens, I like to take it slow and pair each new food with something my baby already knows and loves. This week, our focus was milk. By serving it in different ways throughout the week, my baby had multiple safe exposures without feeling overwhelmed.
Here’s how our week of introducing milk went, along with safe preparation tips for each meal:
Day 1: Strawberry Oatmeal Cooked in Whole Milk + Scrambled Egg
For breakfast, I cooked rolled oats in whole milk instead of water, making them creamier and introducing milk in a safe, gentle way. I stirred in finely chopped strawberries, which my baby has already enjoyed before.
To balance the meal, I added a side of scrambled egg (no salt, just whisked and pan-cooked until soft and fluffy). This gave her protein, while also pairing a familiar allergen she’d already been exposed to with the new one.
Ingredients:
- ¼ cup rolled quick oats
- ½ cup whole milk
- 2–3 fresh strawberries, chopped
Directions:
- Cook oats in whole milk until soft and creamy.
- Stir in chopped strawberries and cook until softened. Cool before serving.
Safety tip: Make sure the oatmeal is cooled enough before serving, and cut the strawberries into small, soft pieces. Keep the scrambled egg soft and moist for easy chewing.
Day 2: Plain Whole Milk Yogurt + Kiwi
On Day 2, I served a small portion of plain whole milk yogurt. I chose plain (unsweetened) yogurt to avoid added sugars and let my baby experience the natural tangy flavor.
Alongside the yogurt, I offered ripe kiwi cut into halves.
Safety tip: Use whole milk yogurt for babies under one (not low-fat). If your kiwi is very ripe and slippery, you can lightly coat the pieces in crushed puffs or finely ground oats to help with grip. Always supervise closely, since kiwi can be very soft and break apart quickly.
Yogurt is one of the easiest ways to introduce milk. I kept it plain (no added sugar) to let my baby adjust to the natural taste and texture.
Day 3: Banana Pancake with Yogurt Spread
For Day 3, I made a 3-ingredient banana pancake using mashed banana, egg and oat flour. Once cooked and cooled, I spread a thin layer of plain whole milk yogurt on top. This gave another exposure to milk while using a fun, finger-food format.
On the side, I offered a whole strawberry. Since my baby is under one, I served it whole (with the leafy top removed). Whole strawberries are actually safer than cutting them into small chunks, because the size makes them easier for babies to gnaw on without posing a choking hazard.
Ingredients:
- 2 ripe bananas
- 2 eggs (no salt)
- ½ cup rolled oats, ground into oat flour
- Oil or butter of choice for cooking (I used avocado oil)
- 1–2 tbsp plain whole milk yogurt (for topping)
Directions:
- Blend oats into a fine flour.
- Mash bananas, whisk in eggs, then stir in oat flour to form batter.
- Cook small pancakes in a lightly greased pan over medium-low, 2–3 minutes per side.
- Cool slightly and spread with yogurt.
Safety tip: Choose a strawberry that’s large enough that it can’t fit fully in your baby’s mouth. Avoid cutting into small round pieces, which can be a choking risk.
Day 4: Apple Oatmeal with Grated Apple
On Day 4, I cooked oatmeal in whole milk again, this time adding freshly grated apple for natural sweetness and extra fiber. Grating the apple made it soft enough to mix right into the oatmeal.
On the side, I offered a watermelon with the rind left on. This makes it easier for babies to hold and doubles as a soothing teether (especially helpful if your baby is working through sore gums).
Ingredients:
- ¼ cup rolled quick oats
- ½ cup whole milk
- ½ small apple, grated
Directions:
- Cook oats in whole milk until creamy.
- Stir in grated apple and let cool.
Safety tip: Make sure watermelon sticks are large enough that baby can’t fit the whole piece in their mouth. The rind helps with grip, but supervise closely to avoid big chunks breaking off.
Day 5: Egg and Cheese Omelette Strip
To wrap up the milk exposures, I made a simple egg omelette strip. I whisked an egg, cooked it in a nonstick pan, and sprinkled shredded cheese on top before folding it into strips. No salt was added. Just egg and cheese for a soft, flavorful option.
On the side, I served cucumber. I simply halved it lengthwise. This way, the pieces were large enough for my baby to grasp and gnaw on without being able to fit the whole thing in her mouth.
Ingredients:
- 1 egg (no salt)
- 1 tbsp shredded cheese
Directions:
- Whisk egg, pour into a nonstick pan, and sprinkle cheese on top. I turned off the heat and left a lid on top until the cheese melted.
- Cut into strips and serve!
Safety tip: Cut cucumber in half lengthwise. Keeping the pieces big reduces choking risk while giving baby something cool and soothing to chew on, especially helpful for teething.
Final Thoughts on Introducing Milk
By the end of the week, my baby had experienced milk in several forms – oatmeal, yogurt, pancakes, and cheese, all paired with familiar foods. Each meal was simple, safe, and gave her repeated exposure to this new allergen.
Tips for success:
- Introduce allergens in small amounts.
- Offer multiple exposures in different textures.
- Always pair with familiar foods.
- Watch closely for any reactions after serving.
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