Peanut Butter Oatmeal with Egg

Sherry Coleman Collins, MS, RDN, LD

Groundbreaking research has found that early introduction of potential allergens like peanuts and eggs can actually reduce the chances of developing an allergy to that food. Once each potential allergen has been introduced and tolerated, it’s essential to continue offering these foods for sustained exposure. This Peanut Butter Oatmeal with Egg can be made on the stovetop or in the microwave for a quick breakfast. And adults can make a version for themselves as well!


Recommended for infants 6 months+ when modified for readiness.

Contains 2g Peanut protein, 2.7g Egg protein.

Total Time
Prep Time
Cooking Time


1 Tbsp quick-cooking oats (may use rolled oats for older infants and toddlers)
4 Tbsp water
2 tsp peanut butter
1 large egg yolk


  1. In a microwave safe bowl, mix together oats and water and cook in microwave for 30 seconds on high.

  2. Add the peanut butter and egg yolk and stir until completely mixed. Cook in microwave for an additional 30-40 seconds until the mixture is steaming and cooked through.

  3. Allow to cool before feeding baby. Add a tablespoon of breastmilk or formula to thin out if needed.

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 150
  • Total fat:   10g
  • Saturated fat: 2.5g
  • Carbohydrate: 6g
  • Dietary Fiber:   1g
  • Protein:  6g
  • Cholesterol: 185mg
  • Sodium: 10mg

Myplate Equivalents

Protein: 1 oz
Grain: 0.2 oz
Fruit: 0
Vegetable: 0
Dairy: 0