A gorgeous plant-based porridge that sneaks in some extra goodness thanks to the addition of sweet potato and carrot.
Serves 3 little ones or 2 hungry big people
40g sweet potato, grated
20g carrot, grated
520ml cashew milk (2 cups)
Pinch of cinnamon
1 star anise
75g oats (1 cup)
1 tbsp cashew butter
Garnish: Berries, cashew butter, chopped nuts
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
Adapt this recipe for weaning
Including veggies in their breakfast recipe is a great way to keep exposing your baby to flavours. If making for younger babies, skip the star anise and stick to using nut butters over whole or chopped nuts.