Today we are making delicious breakfast bars for your kids using carrots and oats! You can also make these sugar-free by replacing maple syrup with apple sauce or banana to make them into a sugar-free treat. This recipe makes the perfect breakfast for baby-led weaning or even as a healthy snack for your toddler too. Plus I can vouch they are pretty good with a cuppa coffee at 11 am (just sayin!).
When it comes to a baby led weaning breakfast, there has to be a few things on my ‘must have’ list.
Super safe and easy for the baby to eat.
So delicious the entire family would eat it.
Really nutritious and filling.
Quick and easy to make a big batch.
These literally tick all the boxes.
A safe breakfast for baby-led weaning
When it comes to baby led weaning, the most important thing to remember is this – can I squash a food between my finger and thumb? Your baby without teeth has super powerful gums but we also want to ensure food is super safe too. So always check all food before placing it in front of your baby to eat.
The texture of the oat bars is soft and squishable making them the perfect consistency for a good baby-led weaning breakfast bar. When you mix oats, carrots, coconut and ground nuts they have a cake-like texture when baked.
Breakfast bars just healthier!
For smaller babies 6 months – 12 months starting baby-led weaning, just swap out the maple syrup for apple puree. Simply steam some apples, then blend with a little dash of water and use this as your baby’s sweetener. For these breakfast bars, I just use the same quantity of apple sauce as the recipe calls for maple syrup.
Babies don’t need added sugar in their diet and I guarantee you they won’t know otherwise. For older children toddlers to school going kids and adults, you can use maple syrup to make these into a treat!
Oats are a great ingredient for your baby’s breakfast as well! They are a great filler upper as I like to call them as they will keep the kids happy until lunchtime. Oats also contain protein, iron – which babies need from 6 months, as well as a tonne of vitamins and minerals.
Super Quick breakfast recipe
Breakfast time in our house can be nuts! 3 kids between senior school, college and junior school. Lunches, breakfasts, parents getting to work! It can be crazy. When you have a few breakfast recipes made ahead of time it will change your life!
This recipe takes less than 10 minutes to prepare and 25 minutes to bake in the oven. The bars keep in an airtight container in the fridge for about 5 days so I find making them on a Sunday for two mornings is amazing!
Add oats, flaxseed, coconut, finely chopped walnuts, baking powder, cinnamon and carrots to a bowl and stir well.
Mix in the maple syrup, rapeseed oil, lemon zest and peanut butter until it is fully combined.
Line two loaf tins with a little parchment paper, divide the mixture between the tins and press down hard using the spoon’s back.
Bake for 25 minutes, then remove from the oven and leave to cool fully before icing.
To make the icing, stir the yoghurt, icing sugar and about a quarter of the lemon juice together. Add more lemon juice to get the sauce to a spreadable consistency, then leave it in the fridge until ready to serve.
Cut the bars, then spoon the icing into a piping bag and drizzle over the top.
I love these! It’s replaced my morning macaroon! Can you freeze them too?
jessica
5.8.2021
lovely recipe–as a baked oatmeal dish. didn’t really hold together well enough for me to call it a “bar” but this is now my new favorite baked oatmeal. and baby loved it too. thanks!
A
2.7.2022
You’ve tagged this as nut free but it has 5 tbsp of peanut butter in it.
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