Blueberry and Banana Porridge Fingers

Porridge makes a great nutritional breakfast for children, but lets face it, it is tricky for your little one to spoon fed themselves and unfortunately busy mornings doesn't always allow the time for you to spoon-feed them every mouthful. The mess it makes isn't the easiest to clean up either! As a busy mum of three, mornings are a time for multitasking and easy allergy free breakfasts that Matilda can feed herself are a necessity. Bored of the limited allergy free options available, I decided to have a go at making porridge fingers. These delicious and super simple porridge fingers taste amazing. Not only have they been a huge hit with Matilda, but once made they keep for up to 3 days in an airtight container in the fridge, making breakfast time even easier as they can be prepped at a time convenient to you.

The recipe below makes around 8-12 porridge fingers depending on your chosen thickness and size.


1 overripe banana
100g porridge oats
175ml oat milk
75g fresh blueberries

For added nutrition, why not include a sprinkle of chia and flax seeds in the mixture?


1. Preheat oven to 200 degrees Celsuis/ 180 degree Celsuis if using a fan oven.
2. Start my mashing the overripe banana in a large mixing bowl.
3. Then add in the oats, milk and blueberries and mix well. Please note, the blueberries will soften in once baked but if you are making them for a younger baby or are worried about choking, you could halve them.
4. Next press down the mixture firmly into an oven proof dish using the back of a spoon. 
5. Place the filled oven dish in the preheated oven for 15- 18 minutes, depending on how thick you have made your fingers.
6. Once baked, remove from the oven and allow to cool in the dish before slicing into fingers and serving. Pop any remainder fingers in an airtight container in the fridge where they will keep up to 3 days.

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