My regular readers will know by now that I always need inspiration for breakfast. So when I came across Laura’s microwave raspberry oat cakes, I woke up the next morning with a spring in my step, eager to try them.
I’m a big fan of porridge for little ones as there are so many variations you can do, and this is a brilliant different way to use porridge oats. It’s also super quick and open to variations.
These mini oat cakes would be perfect for baby-led weaning, ideal finger food for a toddler snack, and I even made another for my afternoon tea!
Laura makes hers with frozen raspberries. I first tried frozen strawberries and then some raisins I’d soaked in warm water (if giving to a baby, it’s important to first soak any dry fruit to avoid any possible choking hazard). Try to use a banana that’s as ripe as possible as it will be sweeter (actually this is another great recipe for using up overripe bananas).
They were a great success with Nicholas who called them biscuits and dunked them in milk. He said ‘yum’ in English and Italian as well as signing it, interspersed with requests for ‘more!’. I couldn’t have been happier 🙂
Check out more of Laura’s budget-friendly family recipes on her blog Small Wallet Big Appetite.
BABY OAT CAKES
Prep time: 3 mins
Cook time: 4 mins
Makes 1 oat cake
1/2 medium banana
1/4 cup (20g) raw porridge oats
A pinch of cinnamon
4-5 pieces of chopped frozen strawberry
Mash the banana in a small microwave-safe bowl (I used one that was about 10cm across at the bottom).
Add the cinnamon and oats, mixing well so all the oats are covered in banana.
Gently mix through the frozen pieces of strawberry.
Press the mixture down firmly into the bottom of the bowl and cook in the microwave on high for 3-4 minutes until it turns into a firm little cake.
Tip the mini cake out. Once cooled, cut it into wedges.
- use other frozen berries instead of strawberries
- use dried fruit (raisins, chopped apricots, etc) instead of strawberry, but soak them beforehand if giving to a baby