Carrot Cake Oats
Eating With Zion
July 8, 2024
This recipe is for 6+ months
A perfect spring breakfast for baby and mom!
A creamy, nourishing, tasty bowl, filled with earthy notes from the carrots, sweetness from the dates and a little bit of nuttiness from the walnuts. A wholesome meal filled with fiber, iron, Vitamins A, K, B6 and a sprinkle of walnuts, adding healthy fats and omega-3 fatty acids, a wonderful choice for our little growing babies. This oatmeal transforms a beloved dessert into a delicious morning meal!
Top it off with raisins, yogurt, shredded coconut or maple syrup for yourself or your older kids!
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Ingredients
Adjust Servings
| 1 carrot | |
| 2-3 dates You can sub dates for raisins | |
| 2 tbsp oats I use instant oats since they are thinner, but for younger babies you can use fine ground baby oatmeal | |
| 1 cup non-dairy milk I use almond milk | |
| Dash of cinnamon | |
| 2 walnuts |
Directions
1.
1.
Grate carrot
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2.
2.
In a small pot add grated carrot, chopped dates and 1/4 cup of water and cover on medium heat for 5 min
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3.
3.
Once soft add oats with cinnamon and non-dairy milk
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4.
4.
Mix and cover for additional 5 min on low heat until everything is warm and soft
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5.
5.
Once ready add to a blender and blend
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6.
6.
Add to a bowl and grate walnut on top
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7.
7.
Serve warm and enjoy
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Notes
Storage instructions- can refrigerate for 1-2 days or freeze for up to 1 month
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