A delicious fall carrot cake oatmeal recipe that will take your breakfasts to the next level. Baby and toddler friendly versions, too!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Baby Led Weaning Friendly
Servings: 4people
Calories: 363kcal
Ingredients
4largecarrots, gratedabout 2 cups
2cupsrolled oats
2 ½cupsmilk of choice
2 ½cupswater
1tspground cinnamon
1tspground ginger
¼tspground nutmeg
2tbspchia seeds
1tspvanilla extract
¼cupwalnutssee note
Instructions
Finely grate the carrots and add them to a medium pot. You can also grate them ahead of time in a big batch and add them from your freezer here, see my explanation above.
4 large carrots, grated
Add the oats, milk, water, and spices to the pot. Cook over medium heat, stirring frequently, until oatmeal starts to thicken. The more good stirs you give it, the creamier it will be. But no need to stir it constantly.
Once the oatmeal has started to thicken, but about 2-3 minutes before it is fully cooked add the chia seeds. They will soak up the remaining liquid. Once oatmeal is at the desired texture, remove from the heat.
2 tbsp chia seeds
Stir in vanilla. Serve with walnuts as a topping.
1 tsp vanilla extract, 1/4 cup walnuts
Notes
If serving with walnuts, ensure that they are ground for babies. For toddlers between the ages of ~18 months and 4 years, serve either ground or in small pieces.Cinnamon can be something that irritates babies faces. If your baby has an irritation from cinnamon, simply omit from the recipe or reduce the amount.If you like your oatmeal sweeter, try adding some maple syrup to it. For babies, toddlers, and many adults, though, the flavors here will provide enough interest without sweetener.