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
Batool says
Hi, I just made these for my 6 mo old, using breast milk (he has a cow’s milk protein allergy).
A question regarding the texture- mine turned out.. rubbery (for lack of a better word). Does that sound right to you?
After microwaving for 2 minutes, they seemed soft and a bit on the mushier side. So I popped them back in for 30-40 seconds.
I’m wondering if I messed something up and these are now unsafe to give to my baby?
Amy says
Hi Batool, I’m not quite sure how to describe the texture, they are soft but should be able to slice and be able to pick up. I’m sure they are safe to give baby if all the food was fresh.
Kate says
Hi. I want to try the recipe but i don’t have a microwave. Any idea if can be cooked in oven?
Amy says
Hi Kate, They could be cooked in the oven but I would make a much larger batch if doing that. This recipe only makes a small amount. I have a similar oat style recipe that I make in mini muffin trays (https://www.healthylittlefoodies.com/fruity-oat-breakfast-bites/), you could try them or place the mixture in a baking dish and slice into fingers.
Lisa says
Can i make these in advance and then freeze?
Amy says
Hi Lisa, yes, I have frozen these and they were fine š
Amy says
Hi there!
Iām just wondering if I can use rolled oats for this recipe and if so, what would I need to change? Thanks!!
Amy says
Hi Amy, I actually used rolled oats so you don’t need to change anything š
Amber says
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!
Amy says
Thanks for the feedback, Amber, and for letting me know how they worked in the oven for you. I love that your little one enjoyed them š