In winter we have this Goldilocks vegetable porridge at least once a week if not more and I start those days with the satisfaction of knowing that I don't really care who eats all their vegetables at dinner that night.
I came up with this idea one day while looking at a carrot cake recipe and it's been a hit in our household ever since.
Pretty much it's porridge made on skim milk with some carrot, zucchini and blueberries added. Nearly every food group covered all in one go. I let the kids add some maple syrup and cinnamon sugar (obviously we are not adverse to a bit of sugar in this household), but I still figure it's less than they are getting in the commercial cereals.
If you have super fussy children who won't eat green vegetables peel the green skin of the zucchini before grating so they cant see the green bits and probably hold the carrot and blueberries.
Vegetable Porridge (Serves 2 or served me, a 5 year old, 3 year old and nearly 2 year old)
2/3 cup oats (not instant)
1 1/2 cups skim milk (can use water if you have allergies)
1/2 carrot finely grated
1/2 zucchini grated
1/2 cup approx frozen or fresh blueberries
In medium saucepan stir oats, milk, carrot and zucchini over medium heat until simmering and mixture is the consistency you require, generally should be quite thick. If using frozen blueberries add and stir for a minute until thawed, remove from heat and serve. If using fresh blueberries, remove from heat, ladle into dishes and sprinkle over blueberries.
Serve with maple syrup and cinnamon sugar.
If you mix in frozen blueberries it'll look like the blue string goo from Bridgette Jones diary but it will still taste good