I still make Nicholas baby oat cakes now and then for breakfast to avoid always eating the same thing. I love that you can whip them up in no time and can easily vary the flavours by adding different fruit. But I also wanted to try making something ahead of time that could also work well as an afternoon snack. I came up with a baked porridge slice.
The slice is sugar-free and, like the baby oat cakes, very easy to make. Make it ahead of time and heat it up for breakfast or have a slice cold for a snack. It would be a nice next food step for babies who happily eat banana porridge and who are moving on to finger foods.
The pumpkin and sunflower seeds add a nice crunch as well as extra nutrition, but you can easily leave them out.
Prep time: 10 mins
Cook time: 25-30 mins
Makes 8-10 slices
Keeps for a couple of days in an airtight container
1 cup porridge oats
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp applesauce / apple puree
1/2 tsp cinnamon
1 banana, sliced
Preheat the oven to 175C and line a loaf tin with baking paper.
In a medium-sized bowl, combine all the ingredients apart from the banana and mix well.
Pour the porridge mixture into the loaf tin and spread out evenly. Place the banana slices on top of the mixture.
Bake for 25-30 minutes until the top is golden brown and the slice is coming away from the edges of the tin.
Cool before cutting into slices.