It’s time we looked outside the ‘cereal’ box and get some really great nutrition in our children before another busy day begins. For breakfast we love our smoothies, omelettes, porridge and homemade pancakes. But these can all be a little time consuming.
If you want fast, zero mess and big smiles for breakfast from the kids, these ‘bites’ should be a staple on your breakfast table. They’re also great for baby led weaning (BLW) and young toddlers insisting they self feed!
These bites are packed with oats, fruit, healthy fats and protein and unlike most cereals, there isn’t a major sugar rush (and crash) as its all refined sugar free. Traditional rolled oats contain more soluble fibre than any other grain and release energy slowly. They contain multiple nutrients and interestingly they soothe nerves (oats have traditionally been used as a remedy for treating anxiety and insomnia). So a good one for first day back at school jitters.
Did you know oat milk contains naturally more calcium than cow’s milk? Great news for our dairy intolerant bubs and children!
While I call these breakfast bites, they make awesome snacks and fillers in lunch boxes. They aren’t very sweet, so if needed you can adjust the sweetness by adding or reducing the natural sweetener (such as maple syrup or honey) mentioned in the ingredients list below. Enjoy!
16 mini squares
- 2 apples pealed and grated can substitute with pears, frozen berries or other fresh fruit
- 1 banana
- 2 cup traditional rolled organic oats
- 1 egg whisked (remove if required due to allergies)
- 1 cup coconut milk
- ½ cup raisons
- ¼ cup coconut flour
- 1 tablespoon chia seeds optional
- 2 – 4 tablespoon maple syrup or honey optional
- 1 teaspoon cinnamon
- Preheat oven to 200C and line a square baking tin with parchment paper.
- To make these quick I use a food processor. First I pop in chopped apple, banana, egg, coconut milk and maple syrup (if using) and blend to combine. Alternatively if making by hand mash the banana into a bowl, add the grated apple, the whisked egg and coconut milk and stir well with a wooden spoon.
- Once combined add all the dry ingredients to the bowl, (oats, coconut flour, chia seeds, raisons and cinnamon) and mix well with a food processor or by hand.
- Spoon the mixture into the prepared tin and pop in the oven for 30 minutes.
- Depending on your oven you may need to grill the top of the slice at the end of the cooking time for a minute to brown the top. Oats don’t brown as well as other baking flours.
- Keeps fresh in the fridge for 5 days and can be stored in the freezer.
Allergy Information: Dairy Free, Wheat Free, Soy Free, Nut Free, Refined Sugar Free.
- Suitable from 1 year onwards
- Can be egg free by omitting it from the recipe.