My little Miles is a big eater
I didn’t give him any grains until a year old, and now we do just a few, soaked oats, quinoa (which is actually a seed, not a grain), and a little rice. I was needing an easy snack for him, especially when we are away from home.
And even though we aren’t vegan, I wanted to make a recipe that would be friendly for babies with dairy allergies.
So, I made this super simple recipe from soaked oats, bananas, and blueberries.
That’s it!
They are really yummy, Miles loves them, they are great for sitting at brother’s soccer practice, after church, quick breakfasts, etc., and they help to fill him up, for at least an hour
Lindsay’s Super Healthy Baby Cookies
- 3 C. organic oats (you can find Gluten Free Whole Grain, Rolled Oats, which are made in a facility that doesn’t process any gluten)
- 2-3 T. whey (use Raw Apple Cider Vinegar if you are wanting these to be vegan)
- Warm water to completely cover 1″ above the oats
- 3 ripe organic bananas, mashed (I used thawed, frozen bananas that I had put away earlier)
- 1 C. organic blueberries (I used frozen, and they worked great!)
- Combine oats, whey (or ACV) and water, mix and set in a warm place overnight (my unused microwave is great for this!)
- soak for at least 7 hrs, but up to 24
the next day:
- heat oven to 350 degrees
- strain the oats in a colander and press to remove extra liquid
- stir in mashed bananas and blueberries
- spoon little “cakes” about 4” diameter on a stainless steel cooking sheet, and pat so that they are about ¼- ½” thick
- cook on 350 for 25 minutes.
- allow to cool a few minutes on the sheet, then transfer to a wire cooling wrack
- transfer into a glass container and refrigerate!
The texture of these is very soft and chewy, which my baby loves!
You can definitely add in other ingredients, including honey, but I personally don’t feel the need for baby food to be very sweet – the bananas do the trick for us!
live well. be well.
