Spiced Sweet Potato and Carrot Porridge

1. To make the purée, steam the carrots and sweet potato for approximately 15 minutes, or until tender. Mash or blend until smooth.

2. Reserve a portion for immediate use and freeze any remaining purée in ice cube trays for future breakfasts.

3. To make the porridge, combine the oats and milk in a saucepan and cook over a low to medium heat.

4. Stir in 2 tablespoons of purée, or 1 to 2 frozen cubes, and cook for around 5 minutes, stirring, until creamy and heated through. If using a frozen cube, you will need to cook for longer and ensure it is piping hot throughout.

5. Adjust the consistency with additional milk if required.

6. For older babies, try stirring through a small amount of finely grated carrot to introduce more texture.

7. Serve with a spoonful of yogurt and a sprinkle of ground walnuts.

Serving suggestion: Try sprinkling ground flaxseeds or ground walnuts (simply pop a handful of walnuts in a blender).

Weaning Tip: If your baby is at the beginning of their weaning journey and you want a smoother consistency, blend the oats into a finer texture before cooking. As they grow and develop their feeding skills, gradually introduce thicker textures.