I’m starting to get a taste of what toddlerhood is all about, and it’s humbling. Incredible in so many crazy ways, yet very, very humbling. Adriana yells more, squirms more, protests more, talks more, eats more, laughs more, and moves more by the day.*insert monkey covering eyes emoji* The baby stage is challenging in many ways, but an almost 14 month old with a strong will and a mouthful of about-to-pop teeth can be downright scary. I wouldn’t change it for the world though (ok, maybe the teething); I know we’ll look back on these days as some of the best.
Even though Adriana should win a gold medal in the food throwing/slingshotting olympics, she really does love to eat! I can always tell when she’s about to throw food because she warns us with a, “no… no…” as she whips the food off the tray. Then she leans her head over the edge and peeks at the food on the floor while saying “no, no…no, no”. It takes everything in me not to reinforce her hijinks because it’s pretty darn cute, if not grey-hair inducing. It’s usually a sign that she’s finished, or at least ready for a different food.
Lately, I’ve been experimenting with different breakfast ideas that we can share together in the morning. She really took to this oatmeal bowl (which I like to call porridge because it reminds me of Goldilocks and the three bears!), so I decided to share it on here since I’ve been asked so many times for easy baby/toddler foods. I love to use oatmeal as a vehicle for so many add-ins; in this recipe, finely grated carrots and zucchini bulk up the oats with energizing vegetable power, and hemp hearts and chia seeds boost the healthy fats, protein, calcium, fibre, etc. It really is a great start to the day. I don’t even measure it anymore, just throw in what I have on hand and thin as desired.
I was once told that a little one can need up to 30 exposures to a new food before they start to really take to it. Once I heard this, it relaxed me as I didn’t expect her to go wild over a new food right away. I now see it as a learning process for all of us, and it can take time before a food clicks with her tastebuds. This porridge was similar; the first time I gave it to her she was a bit unsure of it (full disclosure: she spit it right out with a dramatic face!), but the second time I offered it she ate a bit more. Now, she just inhales it and gets so impatient if she has to wait for it to cool down! Funny how things can change. Even though every little one is different, it can be reassuring to hear that persistence sometimes pays off. I also try not to get discouraged by an “off” day of eating – some days, for whatever reason, she’s just not into food compared to other days. I figure it all balances out in the end and try not to sweat it!
I’ve been making this breakfast every morning while we’re away, so I snapped a few quick photos for this post. Hope you enjoy!
Superfood Porridge
Yield
3 cups (750 mL)
Prep time
Cook time
Total time
I developed this recipe so I’d have a super-nutritious, go-to porridge for my baby and toddler (and the adults too!). This thick and hearty porridge is naturally sweetened with mashed banana and finely shredded carrot, and it’s packed with superfoods like chia seeds and hemp hearts. I love to stir in some finely grated zucchini, as well, upping the veggie goodness even more. If I’m thinking ahead, I’ll mix the oatmeal together before bed so it can soften and thicken in the fridge overnight. Soaking cuts down the cook time drastically—all you have to do in the morning is throw it into a pot and heat it until creamy. Of course, you can prepare it from scratch in the morning, too. And my kids also enjoy this porridge chilled, so that’s a good option if it’s summer or if you just don’t have time to heat it up. If serving this to a baby who’s still on purées, you can throw this oatmeal into a blender or food processor (adding a splash of water or milk, if necessary) and process it for a smoother texture.
Ingredients
- 2 large (375 g total) ripe bananas, peeled and mashed (heaping 3/4 cup)
- 2 medium (200 g total) carrots, peeled and finely grated (lightly packed 1 cup)
- 1/2 cup (85 g) finely grated zucchini, optional
- 1 cup (100 g) gluten-free rolled oats
- 2 1/4 cups (560 mL) milk of choice or water
- 2 tablespoons (20 g) chia seeds
- Dash fine sea salt (optional)
- 1–1 1/2 teaspoons cinnamon, to taste
- 2 tablespoons (18 g) hemp hearts
- Suggested toppings: berries, sliced banana, chopped nuts/seeds, granola, etc.
Directions
- In a medium bowl, mash the banana until almost smooth. Place it into a medium pot.
- Peel the carrots. Using the fine grate hole on a box grater, grate the carrots and measure ¾ to 1 lightly packed cup. Place the carrot into the pot with the banana. If using, grate the zucchini (again using the smallest grate hole) and place it into the pot, too.
- Add the rolled oats, milk or water, chia seeds, and optional dash of salt into the pot. Stir well until combined.
- Set over medium heat and cook the oats uncovered, stirring frequently and reducing heat if the oats stick to the bottom, for about 10 to 15 minutes, until the oats are softened and the mixture thickens. (If you soaked the oatmeal overnight, simply heat it and serve.)
- At the end of cooking, stir in the cinnamon to taste and all the hemp hearts.
- Serve and enjoy with your desired toppings. Leftovers will keep in the fridge in an airtight container for a couple days. To reheat, transfer oatmeal into a pot on the stovetop and heat over medium heat, stirring in a splash of water or milk to thin if necessary.
Tip:
To save on cooking time, combine the ingredients in a bowl and let the porridge soak in the fridge (covered) overnight. In the morning, simply stir and heat on the stovetop, adding more water or milk if desired.
This recipe yields a very thick oatmeal (and it thickens even more when chilled). Feel free to use more liquid if you prefer a thinner consistency.
I just made it this morning for my one year old. I put it together last night, but the oats didn’t absorb as much liquid as I thought they would. I heated it up, and he didn’t like it. I cooked it a bit longer, so it’s nice and thick and chewy now, and he LOVES it. It’s much tastier than I anticipated, and I love how much extra nutrients it has. Thank you!
Thanks for this! Just got some suction bowls for my 1 year old. She’s going to love this recipe, and I will too! Awesome idea to sneak in veggies. Thank you thank you!
I made this porridge and have been eating it for 3 days now, I just love it. I left out the zucchini, because I did not have any. Thank you for the recipe. :)
This sounds like exactly what I’m going to do with the leftover “pulp” from my juicer!
Just made some in my steam oven which make the best porridge. I also added grated ginger. This was the porridge ever! My husband better get up soon or there will be none left.
Wow, I would have never thought to add zucchini or carrots to porridge. What a great idea to sneak in some veggies! I can’t wait to try this!
This is the first recipe I’ve tried from your website and I just loved it! Thanks for the ideas. I’m always looking for ways to incorporate more veggies in my diet :)
Porridge was a success for me and my 11-month-old! Delicious using your almond milk recipe :)
I tried this recipe this morning… It was sooo delicious! Never thought of putting vegetables in my porridge. The only thing I did differently from the recipe was that I didn’t use zucchini as I didn’t have it. Thank you for this tasty recipe! :)
i want to make this for breakfast tomorrow. I have some zucchini from the summer garden that i shredded and froze to use in a zucchini bread this winter – but this sounds way better.
do you think the frozen zucchini will make much difference?
Like the other comments, it has not occurred to me to add carrots and zucchini to oats. I made this and after cooking, portioned it out to 4 servings. It sat in the fridge for 2 days and I enjoyed this for breakfast today. It was soooo good. (And my husband loved it too). The only thing I did differently was throw the carrots, zucchini and banana into the food processor and finely chopped it (I was too lazy to grate). Love this and will add it to my breakfast rotation.
This is so precious! And looks delish, too. ;) Sweet to see the baby bear in the post!
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Ah, I remember those early toddler years! Your comment about oats being a good vehicle for healthy add-ins reminded me that I also did the same with pureed beans. My kiddo would even eat steamed, finely chopped kale if it was stirred into beans! Over time I stopped pureeing the beans and just threw in whatever veg I wanted into a bowl of beans. She is now 13 and she still loves her beans and greens! I wish you all the best, thanks for your inspiring posts.
I really appreciate this idea of adding kale that has been steamed and minced into beans as I’m having a difficult time getting my 13- month old vegan to eat greens, or actually any vegetables.
Thanks for your wonderful article .Eat Healthy Live Healthy …Every one are not living for eating but eat for living.
Wow! Your recipes are making me hungry! I would love for you to join my recipe round up that is LIVE right now until tomorrow (Thursday) night. http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and.html
I’m so thankful for your blog and your book, Angela!!! I recently learned I have to be gluten free from now on, so the first thing I did was go out and buy your book so I could SURVIVE! I’ve grown to love porridge now, especially as it gets colder!! Thank you ♡!!!
Twenty-two month old and five year old approved–good job and thanks!
Love it when you can add even more goodness to a healthy dish <3 Thanks for sharing Adriana's story, I'm sure she'll develop the love for good food her mom has in no time :) She's so lucky to have you as her mom, you're doing an awesome job!
Just one question, is the carrot flavor subtle or a bit pronounced?
I have a three-year-old and I’ve found that every stage with him has been more fun than the last (though I expect there will be a plateau and falling off around middle school). I’m not saying that you shouldn’t savor this time in your daughter’s life, but the best days may well be yet to come. I look forward to making your porridge recipe for my little guy.
that looks pretty interesting. never thought to put these ingredients together. thanks