Soft banana oat bars
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 8 min
- Cook: 20 min
- Makes: 10 bars
Ingredients
- 2 ripe bananas
- 120 g fine oats
- 1 tsp cinnamon
- 1 tbsp olive oil
Contains: Wheat
Method
- Heat the oven to 180 °C and line a small tin with baking paper.
- Mash the bananas thoroughly, then stir in the oats, cinnamon and oil until everything is coated.
- Press firmly into the tin about 1.5 cm deep — loose mixture crumbles, packed mixture holds.
- Bake 18–20 minutes until set and lightly golden at the edges.
- Cool completely in the tin before cutting into finger-length bars. They firm up as they cool.
Safety: Cool fully and check a bar bends rather than snaps. A hard, dry edge is the wrong texture at this age.
Storage: Airtight tin 3 days, freezer 1 month.
Tip: No sugar and none needed — a ripe banana carries the whole thing. The bars travel well and survive a change bag.
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