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Waldorf at Home: Early Childhood Snacks

Spring Break is here! We invite you all to bring home a familiar rhythm and snack favorite from our Early Childhood Cottage over the break. Visit our blog to find more recipes from the MWS Early Childhood Cottage!

Cedar Preschool: Super Cedar Porridge
1 ½ C Oatmeal
½ C Millet
6 Cups water
1 tsp Cinnamon
1 tsp Vanilla
½ C Raisins or Apple Cubes
1 Can Coconut Milk

Combine all ingredients and use appropriate settings on Instapot. When done, use honey/maple syrup to sweeten.


Oak Tree Preschool: Rye Caraway Buns
Two cups warm filtered water (too hot kills the yeast)
1/4 cup organic sugar
Two teaspoons Himalayan sea salt
Two heaping teaspoons yeast
Mix and let sit until bubbly
2 cups rye flour
Few cups white flour
Handful of caraway seeds
Mix! Dough will be dense. The rye flour makes it so. 

Let sit for an hour or so. Divide into pieces and knead and roll into buns. 

Bake in a 350 degree oven. 

Bake until golden brown. About 12-15 min. (This again is a guess)

Cut open and slather with organic salted butter!

I do not measure the flour, so the measurements above are a close guess. Start out with two cups and slowly add more if the dough is too sticky. 


Willow Tree Preschool: Irish Soda Bread
2 cups Oats
2 cups Buttermilk
2 ¼ Flour
1 tsp Baking Soda
Pinch of Salt

  • Soak oats and buttermilk overnight
  • Get butter out of the refrigerator
  • Add flour, baking soda, and salt
  • Mix until dough comes together
  • Shape into a round ball
  • Place on cookie sheet lined with parchment
  • Cut cross in the top
  • Bake for 55 mins at 350.
  • Check center for doneness and take from the oven when the pick comes out clean. 
  • Cut in half just before sitting down to eat. 
  • Place on cutting board.
  • Serve with butter.

Willow Room: Quinoa with Roasted Sweet Potato and Kale
1:2 Quinoa to Water
½ onion
Two Tablespoon Liquid Chicken Stock
Two Cloves of Garlic
¼ C Olive Oil
2-3 Sweet Potatoes
Pinch Thyme

Soak quinoa
Cut Sweet Potatoes in cubes, mix with olive oil, salt and thyme. Bake at 425 for 30-35 mins or until soft. Chop onions
Mince garlic
Saute olive oil, onions, garlic, chicken stock.
Remove from heat once onions and garlic release aroma.
Drain quinoa –  return pot to heat, add quinoa and saute.
Add water – bring to boil
Once the boil begins, turn down to simmer.
Slice kale thinly and add to quinoa
Cook until water absorbs.
Dish into two bowls, add sweet potatoes and mix.
Add four tablespoons of butter to each bowl.