You can make this yummy carrot cake oatmeal ahead of time, or the morning of (because it’s THAT versatile and easy!). It’s dietitian-approved and tastes like carrot cake – what’s better than that?! Oh, your kids will love it too. Boom!
I love coming up with a recipe that is just as nutritious and it is delicious. I guess that’s the dietitian-mom in me. It’s a win when I create a recipe that my kids LOVE and that I can feel good about too. This carrot cake oatmeal is one of those recipes. It’s packed full of dietary fibre, beta-carotene, protein, and many vitamins and minerals. And it’s got the perfect combo of sweet and spicy flavours.
This oatmeal is versatile, in that you can play around with the spices, and the sweetness to your liking. You can pair it with yogurt (Greek vanilla is our fave), and add nuts and seeds to it if you like as well. For babies, skip the nuts and seeds and instead add in nut or seed butter. Oh, and skip the brown sugar too – babies under the age of 24 months don’t really need added sugar (you could mash a bit of ripe banana in instead!).
As a pediatric dietitian, I don’t love the idea of “sneaking veggies into your child’s meal”- it can create distrust (because your child WILL eventually catch you in the act), and actually deter them from loving veggies all on their own. Is adding veggies into baked goods, smoothies, oatmeal or sauces a bad thing then? No, not at all. You see, there’s a BIG difference between adding veggies in vs. sneaking them in. You’re adding veggies in to boost the nutrition of that dish, expose your kids to veggies in a yummy, unique way, and perhaps even add moisture and texture to a dish. Adding veggies in is a great idea (heck, you can even get your kids to help!).