A fun fall cooking activity for all ages!
Melissa from Sweet Beets Wellness has joined us to share plant-based recipes and inspiration for cooking with kids. She is a vegan wellness coach who also teaches cooking classes for her son's homeschooling cooperative.
Watch the video below for inspiration on how to introduce this recipe to kids!
Combine all ingredients in a high-speed blender and puree until well-combined and very smooth.
Tips for Cooking With Kids!
We made some quick and easy oatmeal in our Instant Pot pressure cooker (affiliate link) and my 3-year-old LOVES IT! It stores well in the fridge and is hearty enough to keep you full for a few hours.
1 cup of steel-cut oats
2 cups water
1 cup coconut milk (any variety of milk will work)
pinch of salt
handful (1/4 cup) of golden raisins
maple syrup & other toppings to taste
Mix all of the ingredients (except the toppings) together in the Instant Pot. Secure the lid and cook on Manual for 4 minutes (10 minutes natural pressure release). Add toppings and enjoy!
We experimented with cantaloupe this morning, but I think our strategy would've worked much better with a (squishier) watermelon.
Mr. Tiny Chef really struggled to get his butter knife through that big cantaloupe and he wasn't in the mood to scoop out all of those seeds (both of these challenges would disappear if we used a watermelon instead).
However, I'm really proud of him for persevering in cutting and pulling the cantaloupe in half all by himself - he tried many different strategies to get it done!
In the end, I scooped most of the seeds and cut the halves into segments (after letting him try first), and he was much happier slicing the segments into bite-sized pieces.