Full disclosure here...
Sometimes it gets quite tedious to feed Jagger (the baby) anything liquid-y and messy like oatmeal. Often, his time in the highchair eating breakfast is when I like to chat about what we're doing for the day, eat my own breakfast, and/or load the dishwasher while no one is trying to crawl inside.
I decided it was about time to create another recipe that got in some healthy, breakfast ingredients in convenient, finger-food bites.
Alas, these oatmeal bites were born.
Jagger-dude polishes these off within minutes and Magnolia feels like she's getting dessert for breakfast. I don't correct her - these could absolutely be used for a dessert at well!
I've since experimented by adding and subbing lots of other mix-ins, and let me tell you, these bad boys are pretty versatile! Feel free to get creative and let me know how they come out for you.
- 2.5 cups of quick oats (we use gluten free)
- 1 cup pureed carrot (pumpkin or sweet potato work well too)
- 2 large & ripe bananas, mashed
- 1 medium & ripe avocado, mashed
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 2 T crushed walnuts (optional)
- 2 T raisins (optional)
- 1/2 large carrot, grated - save half for garnish (optional)
- Preheat oven to 350 degrees F.
- In a large bowl, mix together dry ingredients.
- In a blender, mix the wet ingredients and add to dry ingredients.
- Spread batter in a greased, 8X8 cake pan. (Any baking pan with an edge will be fine, just keep a close eye and adjust cooking times).
- Add grated carrot garnish to tops, if using.
- Bake for 10-15 minutes, or until top is golden brown and batter no longer jiggles.
- Allow to cool for 5-10 minutes before cutting into squares (or triangles or dinosaurs…whatever will make your kiddo smile).
In good health,