2 cups old fashioned oats
1 tsp baking soda
1 tsp baking powder
1 tsp curry powder (or any seasonings you like. This happens to be my baby’s favorite)
3 cups of finely chopped vegetables of choice (I used zucchini, kale, red bell pepper)
2 eggs, whisked
1/2 cup whole fat ricotta cheese (can use plain Greek yogurt, if preferred)
3/4 cup milk of choice (I used unsweetened almond milk)
3 Tbs grated parmesan (can use less or leave out completely if extra mindful of sodium content for baby)
- Preheat oven to 350.
- In a blender, process oats to flour-like consistency. Combine with the rest of the dry ingredients.
- For the veggies, be sure to blot off any excess moisture by using a paper towel or cloth. Combine with the rest of the wet ingredients.
- Combine wet and dry. Transfer to a greased muffin tin (I used a silicone mini muffin tin).
- Bake for 25-30 min, until inserted toothpick comes out clean.