Carrot Cake Breakfast Polenta

Ingredients

• 3 tablespoons of uncooked polenta
• 1 cup of water
• 3 prunes diced
• 1/4 carrot finely grated
• Sprinkle of cinnamon
• 1 tsp peanut butter
• 1 scoop of Greek yoghurt to serve
• Squeeze of lemon or orange

Directions

• Mix all of your ingredients (except the yoghurt) together in your Suckie Scoop plate
• Microwave for 2 minutes
• Add your yoghurt and mix in to cool
• Add your squeeze of lemon or orange over the top (also helps with iron absorption here and boost the flavour)

That's it! A quick meal that has fats, veggies, carbohydrates, fibre, energy and protein! To boost the iron content you could also add seeds (chia, hemp, sesame).

Storage Instructions

Best made fresh and served straight away. Any leftovers can be stored in an airtight container in the fridge for up to a day — stir well and check the temperature before serving.

Nutrition Notes

A genuinely balanced single-serve breakfast with carbohydrates and energy from the polenta, healthy fats from peanut butter and yoghurt, fibre from the prunes and carrot, and protein from the yoghurt. The citrus squeeze even helps with iron absorption.

Parent Tip

Because it's a single serve made right in a microwave-safe plate, there's barely any washing up. Add a sprinkle of chia, hemp or sesame seeds to boost the iron content even further.

Frequently Asked Questions

From what age is this suitable?

Suitable from around 6 months. Serve smooth and soft for new eaters.

Can I make it dairy free?

Yes — use an oat, soy or coconut yoghurt in place of Greek yoghurt.

Can I make it nut free?

Leave out the peanut butter or swap it for sunflower seed butter.

Why add the citrus squeeze?

A squeeze of lemon or orange boosts the flavour and helps bub's body absorb the iron from the meal.