Cerelac Recipe

Make flours if needed

If you don't have instant flours, pulse rolled oats and cooked rice in a food processor or blender until a fine powder forms. Measure the flours (0.5 cup oat, 0.25 cup rice, 0.25 cup wheat) and whisk together to combine evenly.

Sift or whisk the mixed flours to remove lumps and make a smooth powder suitable for quick cooking.

Heat liquids

In a small saucepan, combine 1 cup whole milk and 1/4 cup water. Warm gently over medium-low heat until it is steaming but not boiling (around 160°F / small bubbles forming). Stir frequently to prevent scalding.

Add cereal

Reduce heat to low. Gradually sprinkle in the dry cereal mixture while whisking constantly to avoid lumps. Continue to cook and whisk for 2–3 minutes until the mixture thickens to a creamy porridge consistency. If it becomes too thick, add small amounts of warm milk or water (1 tablespoon at a time) to reach desired texture.

Incorporate fruit and flavor

Remove the saucepan from heat. Stir in 1/2 cup mashed banana and 2 tablespoons applesauce until smoothly incorporated. Add 1/2 teaspoon butter or oil and 1/8 teaspoon ground cinnamon if using; stir until melted and evenly distributed.

Taste and adjust sweetness or texture. For older children/adults add up to 1 teaspoon maple syrup or honey (do not add honey for infants under 12 months). If using optional fortification (vitamin powder or 1 tsp ground flaxseed), stir it in now and mix thoroughly.

Let the porridge cool to a safe feeding temperature (test on your wrist — lukewarm). Serve immediately. For a thinner, drinkable consistency similar to commercial Cerelac, add warmed milk or water and stir to reach desired thickness.

Store any leftovers in an airtight container in the refrigerator for up to 48 hours. Reheat gently on the stove or microwave, adding a splash of milk or water and stirring until smooth. Do not reheat repeatedly.