These are a great kid snack to have on standby. They require just a few ingredients and can be made in a big batch and stored in the freezer. They aren’t too messy to eat so are great for trips out with toddlers and are also good for after school snacks. You can use any veggies you have on hand and your favourite kind of cheese. Flapjacks are also perfect if you’re looking for gluten free recipes.
This recipe is based on one from The Baby-led Weaning Cookbook (affiliate link), which is an excellent resource if you are wanting to try baby-led weaning or finger foods with your baby or toddler. I have made quite a few recipes from the book (here, here, here and here) and I love that they are all great for the whole family, not just babies.
This recipe comes Ted approved!
makes 1 tray
100g unsalted butter*
300g rolled oats
300g cheese, grated
200g grated carrot (or zucchini, sweet potato, onion)
2 eggs, beaten
Preheat oven to 180°C (350°F). Grease and line a 30 x 20cm slice pan.
I freeze mine in a ziplock bag and remove slices as needed. They thaw out pretty quickly on the bench. Roman also seems to like them from frozen and next time Ted’s teeth are giving him trouble I might see if he likes them frozen too.
*Note, if you are making these for children over the age of 12 months, then salted butter would be fine if that’s all you have.
You can find more of my baby-led weaning recipes here.