Superfood Porridge
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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.
Yield
3 cups (750 mL)
Prep Time
12 Minutes
Cook time
15 Minutes
Total Time
27 Minutes
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.
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.