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Rainbow chard and Oats baby puree
  • 3 leaves swiss chard with stalk
  • 1/2 small Japanese purple sweet potato
  • 2 small carrots
  • 1/4 cup steel cut oats
  • 1 1/2 cups water
  • Optional
  • 1 tsp grated Parmesan cheese
  • 1 tsp Olive Oil
  1. Add 1 1/2 Cup of water in a saucepan.
  2. Bring water to boil and add the steel cut oats.
  3. Cook for 3 min stirring frequently
  4. Reduce the heat to minimum and simmer, uncovered, for 30 minutes stirring occasionally
  5. Peel and cut the potato and the carrots in small pieces
  6. Steam them for 8 minutes
  7. Remove the chard stalk skin and chop it in big pieces
  8. Add the swiss chard on top of the potato/carrot mix and keep steaming for 1 min
  9. Place the steamed vegetables and the creamy oats in a tall container.
  10. Add 1/2 cup of hot water or any other baby food thinning liquid you like. To see more options check out this post
  11. Puree with an immersion blender until desired consistency.