We’re at the stage in our weaning journey where snacks are a ‘thing’. Still finding our feet with baby led weaning main meals, like his mama, this baby adores his between-meal treats and we’re struggling to know what to give him. He’ll happily chomp down on a bit of fruit most days but by the afternoon he’s far fussier and it’s usually then that we turn to a pre-made snack. I’ll admit that my child is a little bit of an addict to the tomato puffs, carrot crisps and farm biscuits of this world. They always go down a treat but I’m starting to worry a little about the quantities he’s ingesting. That’s where these blueberry and banana oat bakes come in… a combo of fruit, filling and healthy oats and no added sugar. There’s a little cinnamon in there as well as a new flavour since we’re trying to expand his palate at the same time and some egg to bind it and give some much needed protein to a boy who flat refuses meat or eggs at the moment.
Now, in the interests of honesty, both myself and my husband tried them and found them tasty but a little bland. My husband summed it up as ‘I was expecting flapjack’… thanks then. The baby? He loves them. As in, cram-an-entire-one-in-at-once, can’t-stay-still-for-a-photo-he’s-that-excited adores them and he’s the one we’re cooking for here. So I guess you could say they were a baby led weaning hit!
Blueberry & Banana Oat Bakes (Baby Led Weaning)
You will need:
- 150g oats
- 1 egg
- 1 large banana
- A handful of blueberries
- 1tsp of cinnamon
Recipe:
- Pre-heat the oven to 180°C / Gas mark 4-5 and grease a baking tray
- Combine the oats, egg, cinnamon and banana in a bowl
- Chop the blueberries in half and add. Stir until completely mixed in
- Using a tablespoon, scoop out a spoonful of the mixture and place in your palm. Roll lightly between your hands to make it into a ball approximately 2-3cm wide
- Place the ball on the baking tray and lightly flatten until it’s approximately 1cm thick. Repeat with the rest of the mixture
- Place in the oven until starting to brown and firm(ish) to touch. The mixture will firm further on cooling so it doesn’t need to be completely hard at this stage
- Allow to cool and store in an airtight container until eaten!
Like this post? Pin it!
Oh, wow! I’ll be definitely saving this recipe for later use 🙂 those look super delicious 🙂
Thank you!
Oooh these look scrummy! Looks like even a crap cook like me could make them with ease!
If I can make them, anyone can!! All my cooking is designed for people, like me, that struggle to cook!!
These look amazing. I am gonna make them for myself as I am doing slimming world so these would be perfect
Oooh I hadn’t thought of that. I think if I was making them for me, I’d be tempted to add a bit of sweetness to them; some raisins and a bit of sweetener perhaps. That’s just because I’ve got a major sweet tooth though. If you’re on slimming world, try the sweet potato rostis that are on here… delish!
Bless him! I need to up my baking game pretty quick once we start baby led weaning I think!! So excited! Will be following closely! x
Don’t worry, we lived off of cucumber and pepper sticks for the first six weeks!!
These look great! My nearly 3 year old still refuses meat of any sort, and has done since day 1 so I have to be a bit more inventive about getting protein into her.x
Snap – I don’t know how he knows!! A friend suggested we mix meat in with yoghurt since he likes yoghurt… yuck!!!
If they are good enough for your bubba they are good enough for us x
These sound yummy!!!
Can you freeze? Or how long would you store in the fridge? X
They should freeze fine – they might be a bit squishy when defrosted, I haven’t tried personally but there’s nothing in there that wouldn’t work frozen. I only kept mine for a couple of days in an airtight container, they got eaten that quickly!