This recipe is brilliant because it involves lots of pantry staples and is a great way to include vegetables into your child’s breakfast! This is delicious for adults and kids. If you think your child will not like the shredded carrot, add ¼ cup carrot or sweet potato puree instead.
½ cup steel cut oats (or rolled oats)
1 cup almond milk
1 cup water
¼ cup packed carrot, grated
½ teaspoon vanilla powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
1 tablespoon sweetener (optional)
2 tablespoons coconut flakes, toasted
2 tablespoons walnuts, crushed
2 tablespoons carrot, grated
2 tablespoons sweetener (optional)
Add all of the ingredients to a saucepan and gently bring to the boil over medium heat. Reduce to a simmer and cover with the lid. Simmer for 20 minutes, stirring occasionally. Pour into bowls and top with toasted flaked coconut, extra grated carrot, handful of crushed walnuts and a drizzle of sweetener. Serves 1-2.