Last week I made porridge fingers from the Baby-led Weaning Cookbook. I’m not a huge fan of porridge so it isn’t something I often make. In fact, I never make it. My Grandad used to eat large bowls of it for breakfast and it was just so aesthetically unpleasing. Milky breakfasts and puddings just turn my stomach……
So what made me try porridge fingers?….
I decided to try out the porridge finger recipe for a few reasons.
1. They are super quick to prepare and cook
2. They are finger formed making it easy for Rory to pick up. (Resulting in a much quicker clean up at the end of breakfast.)
3. Finn had come home from Nursery one day and told me he had porridge for snack and it was delicious. I realised that just because I don’t like something doesn’t mean that my kids will be the same.
Gone in seconds….
I followed the recipe to the word and both Rory and Finn devoured them in seconds. I was even brave enough to try them myself but that is where it ended. I wasn’t tempted to take a second bite! To me they were bland and had a strange texture. However, as they proved popular with the boys I thought I’d try a few variations. Raspberry and Coconut, Carrot Cake and Apple Pie. Finn helped me with the recipe development and, as usual, was the perfect taste tester. The addition of some spices along with some fruit and/or vegetables has added a little more flavour but it isn’t over powering. I didn’t want to make them too sweet but if you would prefer them to have a sweeter profile then you could add some dried fruit. The addition of a few raisins would work well with these recipes.
Each recipe is only altered slightly from the original. I replaced some of the milk with pureed fruit and then added some extras.
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Raspberry and Coconut Porridge Fingers
Ingredients
- 3 level tbsp of porridge oats
- 2 tbsp milk of choice
- 1.5 tbsp of crushed raspberries
- 1 tsp unsweetened desiccated coconut
- Dried fruit (if you would like a sweeter finger)
Instructions
- In a bowl, soak the oats in the milk and raspberries until you have a mushy mixture.
- Stir in the coconut (and dried fruit if using).
- Press the mixture into a small, flat-bottomed dish using the back of a spoon.
- Cook in the microwave for 2 minutes on high.**
- Cut into fingers while still hot and serve when cooled.
Recipe Notes
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Carrot Cake flavoured Porridge Fingers
Ingredients
- 4 level tbsp porridge oats
- 2 tbsp milk of choice
- 2 tbsp apple puree
- 1 tbsp grated carrot
- 1/2 tsp cinnamon
- pinch of ginger
- pinch of nutmeg
- a few raisins (if you would like a sweeter finger)
Instructions
- In a bowl, soak the oats in the milk and apple puree until you have a mushy mixture.
- Add all the remaining ingredients and stir through
- Press the mixture into a small, flat bottomed dish using the back of a spoon
- Cook in the microwave for 2 mins on high **
- Cut into fingers while still hot and serve when cool
Recipe Notes
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Apple Pie flavoured Porridge Fingers
Ingredients
- 4 level tbsp porridge oats
- 2 tbsp milk
- 2 tbsp apple puree
- 1 tbsp grated apple
- 1/2 tsp cinnamon
- a few raisins (if you would like a sweeter bar)
Instructions
- In a bowl, soak the oats in the milk and puree until you have a mushy mixture.
- Add the remaining ingredients and stir through
- Press the mixture into a small, flat bottomed dish using the back of a spoon.
- Cook in the microwave for 2 minutes on High **
- Cut into fingers while still hot and serve when cold.
Recipe Notes
M says
Any suggestions on how to substitute the Apple? My LO is allergic….
Amy says
Hi M, the Raspberry and coconut version doesn’t contain any apple (top recipe). 🙂
Kate says
Hi, I’m very keen to try this recipe but I only have quick oats. Does this recipe work with quick oats?
Thank you
Amy says
Hi Kate, I have never tried this recipe with quick oats. I presume they would work but the texture would be a little less textured 🙂 Hope it works for you.
AFS says
Hi, how long do you soak the oats in milk?
Amy says
Hi, you don’t need to soak for long, just a few minutes, until the mixture is mushy 🙂
Gloria says
Hi 🙂 we don’t have a microwave, can make this recipe with the oven?
Amy says
Hi Gloria, yes you can make them in the oven. This is a comment from someone why tried them in the oven (you can also read below)
“I made a double batch of these and put them in a snack bar mold/pan. I ended up putting them in the oven for 10 mins, flipped each bar over and baked for another 10 minutes and they came out great. Soft but held together well. My LO is 6.5 months and he loooves these. Thanks so much for the recipe!”
Dawn I says
Can you freeze these for later and reheat them?
Amy says
Hi Dawn, I’m so sorry for the late response. Yes you can freeze 🙂
Millie says
I’ve made porridge fingers a few times using cows milk but today I mixed cows and formula- am I able to refrigerate and offer the remainder tomorrow? Are they still freezable too? Not used formula in cooking before!
Amy says
Hi Millie, I’m so sorry for the late response and I know I am too late to answer your question now. I don’t have a lot of experience with cooking using formula and to be honest, I am not sure of the answer. I don’t want to give my opinion, without properly researching, in case it is wrong.
Veronica McElroy says
15 tablespoons of raspberries in the raspberry porridge fingers! Isn’t that a bit much?
Amy says
Hi Veronica, 1.5 not 15! Sorry if the point was not clear 🙂