Oat & Peach Porridge Fingers
Baked porridge cut into soft, graspable fingers that are perfect for baby-led weaning. Naturally sweetened with ripe peach and banana, these oat fingers are a wholesome, grab-and-go breakfast that helps little ones practice their palmar grip.
Ingredients
- 120 grams Rolled Oats
- 1 medium Ripe Peach
- 1 medium Ripe Banana
- 200 ml Whole Milk
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Coconut Oil
Instructions
- Preheat oven to 180°C (350°F). Line a small baking tray with parchment paper and lightly grease with coconut oil.
- In a bowl, combine rolled oats, mashed banana, diced peach, whole milk, and cinnamon. Stir well until evenly mixed.
- Pour the mixture into the prepared tray and spread evenly to about 1.5cm thickness.
- Bake for 20–25 minutes until firm and lightly golden on top.
- Allow to cool completely in the tray, then cut into finger-sized strips approximately the width of two adult fingers.
- Serve at room temperature. The strips should be soft enough to gum but firm enough to hold their shape.
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