Carrot Cake Porridge Recipe

Carrot Cake Porridge Recipe

So I can’t claim this recipe idea was all from me! A few of my followers have previously said that they loved this recipe with their little ones. And after I showed a few times that I loved adding carrot (and sometimes courgette) into Raffy’s porridge in the morning, a few people wrote to me suggesting I did a “carrot cake porridge” by adding flavours such as cinnamon, ground spices and ground walnuts too.

Since posting about this on my stories the other day, I’ve had a huge amount of feedback on it and people have been asking for the recipe. So voila! Here is the recipe for my carrot cake porridge. I hope you and your little ones LOVE it as much as Raffy does. What a great way to get some veggies in first thing in the morning.

Carrot Cake Porridge Recipe for Baby

Carrot Cake Porridge Recipe

Ingredients:

  • 30-60g organic porridge oats (rolled oats are good if your little one likes a bit more texture)
  • ½-1 grated carrot
  • 80-120mls milk
  • 1 teaspoon of ground walnuts (or a dollop of smooth, 100% peanut butter will do)
  • 1 small pinch of cinnamon
  • 1 small pinch of mixed spice
  • Optional Extras –
  • A sprinkle of milled seeds to top
  • A little grated apple or a small handful of raisins
  • A dollop of plain/natural yogurt

Method:

  1. Add the carrots to the pan and heat slightly for around 30 seconds
  2. Add the oats and milk to a pan and heat slowly on about mark 5 for a couple of minutes
  3. Add the nuts/nut butter and the cinnamon and spice (and apple/raisins if you’re adding) and mix well
  4. Once the porridge starts to get thick and gloopy and all the ingredients have combined remove from the heat and add to a bowl
  5. If you’re adding the extras (always good if you’re trying to get extra nutrients into baby’s diet) stir in the yogurt now and top with the milled seeds
  6. Once the porridge has cooled, it’s ready to serve.

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