Breakfast10 min active · 30 min total · 5 ingredients
Warm apple and buckwheat porridge
For your family tableSoft cooked grains with a familiar apple flavour.
The ingredients provideCarbohydrates · Calcium · Fibre
Let’s cook →
Family kitchen · Breakfast
Savoury carrot and oat cakes
Small soft cakes made with oats, finely grated carrot and egg, served with a gentle quark dip. For a savoury breakfast or a small meal.
- Hands-on time
- 30 min
- Total time
- 45 min
- Base recipe
- 4 servings
Protein · Fibre · Beta-carotene
Why it works for children & what’s in itTimes are estimates for the base recipe. Larger quantities may take longer.
Step by step
0 / 5Here’s how.
An easier way today.
Two pans shorten hob time but need more attention. With one pan, allow the stated total of about 45 minutes.
What you can prepare ahead
Fully cook cakes the evening before and cool promptly. Reheat thoroughly in the morning; do not leave raw egg batter at room temperature.
Got interrupted? Tick off each step as you finish, so you can find your place again here.
When there is room for it today
Helping is welcome. Watching is too.
Your child can measure oats and stir the dip. Adults handle the grater, raw eggs and hot pan.
For your family table
Adapt for younger eaters.
Grate carrots very finely and fully cook thin cakes. Remove firm fried edges if helpful and cut soft strips to suit chewing and swallowing abilities.
The nutrients in these ingredients.
- Protein
- Here from: eggs and quark
A building block children need for growth and for making body tissues.
Learn about Protein → - Fibre
- Here from: oats and carrots
Parts of plant foods that help keep digestion working normally.
Learn about Fibre → - Beta-carotene
- Here from: carrots
The body can turn it into vitamin A, which is important for vision, among other things.
Learn about Beta-carotene & vitamin A →
Oats and carrots provide fibre. Eggs and quark add protein. This recipe offers savoury variety, not a statement about an individual child’s nutrient intake.
These notes refer to the ingredients in the base recipe. The amount on the plate depends on preparation, portion size and swaps. Variety across the week makes the difference.
Make it work for you.
Finely grated courgette can replace some carrot; lightly squeeze it before mixing. Yoghurt instead of quark makes a thinner dip, so reduce the water.
Taking it slowly today?
Keep the dip separate and offer one small cake. Name the carrot openly rather than hiding the ingredient.
Keeping it safely
Promptly cool untouched cakes, cover and refrigerate at 5°C or below until the next day. Refrigerate the dip separately. Reheat cakes thoroughly throughout, then cool to a comfortable eating temperature.
For younger eaters
Grate carrots very finely and fully cook thin cakes. Remove firm fried edges if helpful and cut soft strips to suit chewing and swallowing abilities.
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Our approach & sources
These recipes are ideas for family life with children aged 3 and up. Quantities are a guide, not a target to finish. Age, appetite and individual needs vary. Variety across the week matters; no single recipe covers every nutritional need.
Our general guidance draws on the recommendations below. These organisations have not reviewed or endorsed the individual recipes. Editing: Pureli.
Recipe development: Pureli.
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