Quick and easy sugar free flapjacks or oat bars, perfect for baby led weaning!
For months I’ve been wanting to post more baby friendly and weaning recipes and I am so pleased that I have FINALLY got round to my first one! My little man is now 13 months old, so a little past the weaning stage. But with only 5 teeth there are still lots of things that he struggles to eat. I also try to keep his diet as low in sugar and salt as possible and so I still find myself making lots of food specifically for him. So my first recipe just for babies is going to be these Sugar Free Flapjacks (or Oat Bars).
My little man wasn’t much of an eater until a couple of months ago. It used to be a mission to get him to eat more than a couple of morsels of food at a time but recently he has turned into an eating machine. Some days he eats so much that I struggle to come up with varied and interesting snacks for him. Those boxes of soft oat bars are handy in these kind of situations but they can work out expensive for what essentially is a few handfuls of oats so I decided to make my own.
My flapjacks are sugar free and also contain no honey, meaning that they are suitable for babies under 1 year. They are naturally sweetened with bananas, desiccated coconut and dates and are soft enough for little mouths to manage.
I blitzed the oats in a food processor first just to break them down a little and make them easier to eat. If you are making these flapjacks for older children or babies with lots of teeth then you can skip this step.
The flapjacks are best eaten within 24 hours or they will start to dry out. However the best thing to do is to freeze them. Wrap each one in individual parchment parchment paper and pop in a freezer bag or a box. They will defrost in 30 minutes or less so are perfecting for throwing into your changing bag ready to have on hand for snack time.
Quick and easy sugar free flapjacks or oat bars, perfect for baby led weaning
- 150g / 2 cups rolled oats
- 1 tbsp desiccated coconut
- 50g / 1/3 cup coconut oil or butter (melted in the microwave)
- 1 1/2 bananas
- 3 dates
- 4 tbsp orange juice or apple juice
- Preheat the oven to 170c / 340f and line a baking dish (mine was 8in x 8in) with some parchment.
- Blitz the oats in a food processor for a few seconds to break them down a bit. Transfer the oats into a large bowl and mix in the desiccated coconut.
- In a blender blitz the melted coconut oil or butter, bananas, dates and fruit juice until it forms a sticky paste. Pour this on top of the oat mixture and stir until everything is well combined.
- Scoop the mixture into the dish and press down with the back of the spoon to make it compact.
- Bake in the oven for 20 – 25 minutes or until the edges of the mixture are beginning to brown.
- Lift the parchment paper out of the dish and leave to cool before cutting into 8 large or 16 small pieces
These flapjacks can be stored in an airtight container for up to 2 days. However they are best eaten within 24 hours before they start to dry out.
They can also be frozen. Simply wrap them individually in parchment or in individual freezer boxes. They will defrost at room temperature in about 30 minutes.