Grate the sweet potato and carrot. Put half the cashew milk, 260ml (1 cup), cinnamon and star anise into a pan and cook on a medium to high heat for 4 minutes, or until the vegetables are soft.
Add the oats and the rest of the milk and 1 tbsp cashew butter. Cook for 3-4 minutes until the oats are the desired porridge consistency.
Serve with berries, a cashew butter swirl and chopped nuts.
You can put any leftovers in the fridge and have as a bircher muesli the next day, just add a splash of milk to loosen it up.
Healthy food writer, Natasha Corrett
"I've finally found a kids' food brand that Rudy and I genuinely love. I would never buy long-life toddler food that could be sitting on the shelf for up to 18 months - Little Dish meals are fresh and found in the fridge, plus they're nutritionist approved."
Sign up for your free 45-page
toddler Nutrition Guide