This easy baked oat recipe is made from fibre and nutrient rich rolled oats, carrots and sweet potato. The veggies also lend their natural sweetness which couples well with yummy cinnamon. It is a perfect option for baby led weaning and can be offered cut into fingers to bubs aged 6 months up. It also makes a great snack for toddlers and older children and can easily be enjoyed when out and about, unlike porridge.
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4 x 25g Nourishing Bubs Carrot cubes, defrosted
4 x 25g Nourishing Bubs Sweet Potato cubes, defrosted
2 cups traditional rolled oats
2 eggs, lightly beaten
1 cup milk of your choice
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
1/2 cup sultana (optional)
1 tbsp chia seeds (optional)
Preheat oven to 180 degrees celsius. Line a 27.5 x 17.5 cm slab tin or a 20cm square cake tin with baking paper.
Combine all dry ingredients in a medium sized bowl.
Mix together eggs, vanilla, Nourishing Bubs Carrot puree, Nourishing Bubs Sweet Potato puree and milk. Pour into dry ingredients. Mix to combine. Allow to sit for 10-15 minutes so oats absorbs milk.
Pour mixture into prepared tin and bake for 25-30 minutes or until golden brown and firm and springy to touch. Allow to cool in tin before cutting.
Keep in refrigerator for 3-4 days or freeze up to 3 months.