National carrot cake day!


As it’s National Carrot Cake Day I thought I’d reshare a pic of one of our favourite breakfasts. In this pic I’ve used a coarse grate for the carrot but I generally do a fine grate as the girls prefer it that way. 
This is an overnight oats but TBH it works just as well made fresh, it’s just a bit more faff time in the morning when everyone is hungry!  Especially useful on a work morning when I haven’t got much time and because it’s so yummy it gets eaten more quickly and with less faff 😂 

The amounts below were for when they were 10 months old. They’re now 16 months and eat about a third of my portion each at breakfast now. 

Ingredients for mine (for the 2 girls): 

60g (25g) Porridge oats,

120ml semi skimmed (50ml plus 25ml for the morning, full cream) milk

1 (1/2) carrot, grated

30g (10g) sultanas

1/2 tsp (about 1/4 tsp) mixed spice

A dollop of Greek yoghurt

Mix together all (except the yoghurt) of the ingredients and pop in the fridge to soak overnight. 

It’s ready to eat straight out if the fridge in the morning. I dolloped on the yoghurt so that it’s like having the creamy topping on the carrot cake!

I made the same for me and the girls with the exception of semiskimmed milk for me and full cream for them (they had less though of course!). 

I ate mine cold (no cooking needed) but I wanted the girls to have theirs a little warmer and wanted the carrot to be slightly cooked so I added an extra 25ml milk and popped in the microwave for a minute (always ensure that you stir well and ensure cooled sufficiently after microwaving).
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