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beetroot curry oatmeal served in a mug with a spoon

Microwave Beetroot Curry Oatmeal

This savory beetroot curry oatmeal with egg takes two minutes to cook in the microwave. It is a great way to serve more vegetables to your baby or toddler for breakfast.
Course Breakfast, Dinner, lunch
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Calories 220kcal



  • ½ cup (50g) rolled oats
  • cup full-fat coconut milk
  • 1 medium egg, whisked
  • ¼-1/2 teaspoon curry powder, depending on preference
  • a handful of spinach, chopped (fresh or frozen)
  • Stir-ins: cooked chopped beets, walnuts, ricotta (amount dependent on preference)


  • In a microwave-safe bowl or mug, mix all the ingredients (minus the stir-ins).
  • microwave on high for 1 ½ min, stir, and microwave for another 30-45 seconds, until desired consistency is achieved.
  • Add the stir-ins.


Walnuts - be sure to finely grind for younger babies and then move onto finely chopped.
Ricotta - goes SO well with beets. If looking for non-dairy option, try adding some no sugar added coconut yogurt.


Calories: 220kcal | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Sodium: 40mg | Fiber: 2g | Sugar: 1g | Calcium: 33mg | Iron: 3mg