Baked Oat Breakfast Fingers

Slice these delicious baked oats up and serve as the perfect finger food or practice scooping skills by eating straight from the bowl. This quick and easy recipe creates a moist breakfast staple or a handy snack packed full of texture and the good stuff.

Prep: 5 minutes

Servings: Makes enough to split between two Bibado Silicone bowls

Ingredients

• 100g porridge oats
• 1 tsp baking powder
• 1 banana, peeled
• 2 eggs
• Handful of fresh raspberries
• Handful of white chocolate buttons (optional)

Method

Preheat oven to 180C/160C fan/gas 4. Pop the oats in a blender and pulse a few times until they start to resemble flour. Add the baking powder, chopped banana, and eggs, and whizz until smooth. Keep the raspberries and chocolate bunnies to one side.  

Divide the mixture between two Bibado Silicone bowls. Distribute the raspberries between evenly across the bowls. - when they cook, they'll create a yummy, jammy texture. If you're opting for the treat, scatter a few white chocolate buttons across the top, too.

Place the Silicone bowl in the oven and bake for around 20-25 mins until set and browned on top.

Set aside to cool and eat straight from the bowl or turn out the set oats from the bowl and slice into fingers, before plating up. 

* if serving straight from the bowl, check the temperature in the centre before serving to your little one