Allergy Awareness Week with AVEENO® Baby


#AD My family has sensitive skin, so I am incredibly careful about what products I use in our household: from washing up detergents to daily moisturisers. I am also cooking all the time, meaning plenty of washing up which can be really tough on my hands. I started to use AVEENO® Baby shortly after my daughter was born. The products were incredibly gentle on my skin. I now use their skincare week-in and week-out: both for Mima, baby George and myself. 

For Allergy Awareness week I have created two recipes for AVEENO® Baby, to raise awareness about families dealing with sensitive skin or allergies. The first recipe is an overnight oats dish, which is quick and easy for parents to make and inspired by the oats used in their baby skin care range. One of my top tips is soaking oats first, before cooking them. There are valuable health benefits to soaking oats as it helps the starches break down, soothing your baby’s digestion. It’s a simple shopping list, so give this a go and make sure to check out the AVEENO® Baby range of gentle skin care products for your little one. 


recipe 1: Overnight Oats

Makes 2 baby portions 

Recommended: 7 months + approx.

Not suitable for freezing

As a parent, I find this recipe a really useful way of getting ahead with breakfast. My mornings are a real juggle; so I prep this recipe the night before and then quickly cook the oats through before serving. 

 Oats contain fibre which is beneficial for the digestive system. You can also opt for gluten free oats, should you wish too. This recipe is nutrient rich: it contains calcium, iron, zinc, magnesium, various vitamins, to name but a few.  These nutrients are essential for bone health, neurological development and energy generation: so this is a great start to the day for your little one. 


 You can use your milk of choice, should your baby have a dairy allergy, you can substitute with a plant-based milk of your choice. But, ensure you opt for a milk/ yogurt substitutes that provide adequate calories (especially fat and sufficient amounts of calcium). Organic milk substitutes often do not contain any calcium. Avoid all nut milks, should there be any history or nut allergy. Rice milk is not recommended in children under the age of 4 ½ years.  If your child is on a special infant formula check with your dietitian as to what milk substitute, they would recommend. 

  • 20g normal porridge oats, gluten free 

  • 130ml milk, or your usual milk, dairy/ or non-dairy

  • 1/2 tablespoon of natural yogurt, dairy or non-diary

  • 1/2 apple, cored, peeled and grated

  • 80g fresh blueberries 

Take a bowl and add the oats, milk, yogurt and the grated apple: combine. Soak overnight for 12 hours +  In the morning take a sauce pan and add the soaked oat mixture. Cook on a low heat for 4-5 minutes, or until the oats are completely soft, piping hot and cooked through. Set aside to cool. To make the blueberry compote, take the fresh blueberries add to a pan, with a tablespoon of water. Cook for 2-3 minutes until the blueberries are bursting, then blend until smooth. 

For babies under 1 years

You can blend the cooked oats using a hand blender; adding a little boiled water, until smooth. Stir through a spoon of the fresh blueberry compote

For toddlers, children and adults

Serve the warm oats, with some of the blueberry compote and topped with fresh berries for added sweetness


recipe 2:

poached chicken and Spring vegetables

Recipe makes 800ml of puree, x10 small baby potions approx. with (80ml per serving)

Recommended 6-7 months + approx.

Suitable for freezing

This is a nutritious chicken purée for your baby, or toddler; it can also be adapted for the whole family. The chicken is lightly poached in homemade vegetable stock until tender and falling away. I add seasonal vegetables, which are locally sourced for flavour and added nutrition. This recipe has been written in conjunction with AVEENO® Baby

  • 250g organic chicken breast, cut into strips (around 50g approx. per strip) 

  • 350ml homemade no added salt vegetable stock (see attached recipe)

  • 200g butternut squash carrots, trimmed and diced

  • 150g courgette (1 small courgette), trimmed and diced

  • 50g fresh Spring peas (small handful), shelled

n.b. ensure your baby has had all of these ingredients separately to ensure tolerance – especially in atopic infants

to cook ~

Wash and prep all the vegetables, as per the above. Take a pot and add the homemade stock, then add the raw chicken pieces and butternut squash. Bring up to a boil, lower the heat and then simmer gently for 15 minutes.

Next add the courgette and spring peas and cook for a further 5 minutes. Once the chicken is cooked, the butternut squash is tender, and the green vegetables are cooked through remove from the heat. You are now ready to serve.


to serve for babies, under 1 years ~

Blend the chicken and vegetables, with the flavourful broth to make a lovely puree. I add 150ml of boiled water to get the right consistency. Cool and serve. You can also freeze in portions: defrost and reheat (until piping hot), as needed. Do not reheat more than once. 


to serve for toddlers, children and adults ~

Shred the chicken and dress with a little of the flavourful stock, serve alongside the veg, which you can also lightly mash with a fork for smaller children

CampaignsMiriam Cooper