Carrot & Apricot Porridge
25th October 2017
From 7+ months
This is a simple way to boost the quantity of veg your baby eats. While soaking the oats isn’t essential, it does speed up the cooking time and is believed to make them easier to digest. Apricots are a good source of iron, but be sure to use the dark, unsulphured ones.
Makes 280ml/10fl oz (2–4 portions) | ❄ Suitable for freezing (14 ice cubes)
- 25g/1oz rolled porridge oats 25g/1oz unsulphured dark dried apricots, roughly chopped
- 350ml/12fl oz full-fat milk, plus extra if needed
- 1 tbsp finely grated carrot Pinch of ground cinnamon (optional)
- Put the oats and apricots in a bowl with the milk and leave them to soak overnight, or for a minimum of 1 hour, if you don’t have more time.
- The next day, tip the soaked oat mixture into a saucepan and stir in the carrot. Bring almost to the boil, then turn the heat down to low and simmer, stirring constantly, for 10 minutes or until cooked through, adding a splash more milk, if needed. Stir in the cinnamon, if using.
- Using the back of a fork, mash to a coarse purée. Alternatively, blend in a food processor or using a hand blender.