Ah, the ubiquitous porridge fingers recipe. A mainstay of baby-led weaning books and mummy internet lore, those weird floppy flapjacky oats have seen us through so many mornings. Usually, wee man gobbles them up dotted with some dried apricots, or mixed berries, sometimes with half a banana on the side. He has always been a hungry one in the morning, but lately he hasn’t been giving this old standard his usual gusto. So I tried to mix it up a bit, and by mix it up, I mean serve him almost exactly the same thing but in a new shape! And lo and behold, it has worked. Looks like he just needed a little (illusion of) variety!
So, don’t expect too much change from the original here, but mayhaps enough change to kickstart your wee one’s appetite as well.
Recipe: Baked Oat Bites
Makes: 12 cakes
- 12 tbsp porridge oats
- 12 tbsp milk (coconut milk or almond milk work well)
- Handful fresh berries, chopped
- ½ banana, mashed
- 1 apple, grated
- Pinch of cinnamon
Grab 3 bowls. Mix 4 tbsp of oats with 4 tbsp of milk in each as the base for your oat bites.
In one bowl, add half of a mashed banana. In another, use the handful of chopped berries. In another, use the apple and add a pinch of cinnamon. Mix each of the bowls and check the consistency. What you’re looking for is a very thick porridge, a little on the dry side. It should clump and stick together if you pinch a bit. If it’s off, either add more milk or more oats to get it right
Load up a greased mini muffin tin (silicone muffin tins are the best for this, no need for greasing) with the mixes, packing it in quite densely with a teaspoon.
Bake at 160 fan for 8-10 minutes, or until the cakes are solid and the oats are cooked. They’ll get a little golden brown on top in the process.
Cool on a wire rack and serve, or store in an air-tight container. These keep for a couple of days.