These easy oat fingers require just three allergy-friendly ingredients. Plus, you can add all sorts of nutritious extras, such as sweet potato, apricot and apples!
Add the oats and stir through. Leave for 5 minutes to thicken.
Spread onto a tray lined with baking paper. Aim for the mixture to be about 1cm thick.
Bake for about 8-10 minutes. Don’t over cook them or they’ll go rubbery when cool.
Allow them to cool, then peel free from the baking paper and cut into slices.
Apple and cinnamon oat fingers
Preheat the oven to 200C (180C fan / 390F).
Put the bananas in a bowl.
Blitz with a hand blender.
Add the vanilla and stir through.
Stir in the grated apple and cinnamon.
Add the oats and stir through. Leave for 5 minutes to thicken.
Spread onto a tray lined with baking paper. Aim for the mixture to be about 1cm thick.
Bake for about 8-10 minutes. Don’t over cook them or they’ll go rubbery when cool.
Allow them to cool, then peel free from the baking paper and cut into slices.
Sweet potato oat fingers
Preheat the oven to 200C (180C fan / 390F).
Put the bananas in a bowl. Add the milk.
Blitz with a hand blender.
Add the vanilla and stir through.
Stir in the grated sweet potato.
Add the oats and stir through. Leave for 5 minutes to thicken.
Spread onto a tray lined with baking paper. Aim for the mixture to be about 1cm thick.
Bake for about 8-10 minutes. Don’t over cook them or they’ll go rubbery when cool.
Allow them to cool, then peel free from the baking paper and cut into slices.
Apricot oat fingers
Preheat the oven to 200C (180C fan / 390F).
Put the bananas in a bowl. Add the milk.
Blitz with a hand blender.
Add the vanilla and stir through.
Stir in the chopped apricot.
Add the oats and stir through. Leave for 5 minutes to thicken.
Spread onto a tray lined with baking paper. Aim for the mixture to be about 1cm thick.
Bake for about 8-10 minutes. Don’t over cook them or they’ll go rubbery when cool.
Allow them to cool, then peel free from the baking paper and cut into slices.
Blackberry oat fingers
Preheat the oven to 200C (180C fan / 390F).
Put the bananas in a bowl. Add the milk.
Blitz with a hand blender.
Add the vanilla and stir through.
Put the blackberries in a sieve over the bowl and press with the back of a spoon. Keep pressing until as much juice as possible is released into the bowl. Stir through. (You can discard the blackberry pulp, or add it to your own morning porridge).
Add the oats and stir through. Leave for 5 minutes to thicken.
Spread onto a tray lined with baking paper. Aim for the mixture to be about 1cm thick.
Bake for about 8-10 minutes. Don’t over cook them or they’ll go rubbery when cool.
Allow them to cool, then peel free from the baking paper and cut into slices.
Video
Notes
Nutritional information is for the basic oat fingers without the fruit / veg additions.Important note: Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Always keep babies supported upright while eating and supervise your baby when they're eating in case they start to choke. The NHS has some excellent advice on feeding babies. Always consult your health professional if you have any concerns.