Rainbow chard and Oats baby puree
swiss chard with stalk
small Japanese purple sweet potato
steel cut oats
grated Parmesan cheese
Add 1 1/2 Cup of water in a saucepan.
Bring water to boil and add the steel cut oats.
Cook for 3 min stirring frequently
Reduce the heat to minimum and simmer, uncovered, for 30 minutes stirring occasionally
Peel and cut the potato and the carrots in small pieces
Steam them for 8 minutes
Remove the chard stalk skin and chop it in big pieces
Add the swiss chard on top of the potato/carrot mix and keep steaming for 1 min
Place the steamed vegetables and the creamy oats in a tall container.
Add 1/2 cup of hot water or any other baby food thinning liquid you like.
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Puree with an immersion blender until desired consistency.