Strawberry and banana porridge bakes are a perfect breakfast option.
Suitable for all ages, they’re a great alternative to the usual bowl of porridge. Even I’m guilty of eating T’s leftovers as they’re so delish! What’s so great about these porridge bakes is that you can swap the fruits for your child’s favourite fruit. Just experiment!
- Porridge Oats
- Almond Milk (Cow's milk can be used for older children)
- 1/2 banana
- 2 medium strawberries
- First, add 3 heaped tablespoons of oats to a bowl and mix with 4 tablespoons of almond milk. Leave them aside to soak.
- Then, mash up the 1/2 banana with a fork and add this to the oat mixture.
- After this, remove the leaves from your strawberry and chop them up into small pieces. Stir the pieces into the mixture.
- Using a cupcake tray, add a tablespoon (I find this is more than enough for a baby) to each divider. You should be able to make 4 individual bakes with your mixture.
- Place your tray into a preheated oven at 180 degrees Celsius (Fan oven - adjust accordingly if you are not) for 17 minutes. This should allow your porridge bakes to cook just enough so they are baked on the outside but still soft in the middle. This will make it easier for your baby to grasp yet still be soft enough for babies without teeth.
- Allow your porridge bakes to cool down before serving to your baby.
You can also make banana porridge bakes by following the same instructions but with 3 tablespoons of oats and 3 tablespoons of almond milk with half a banana.