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Recipe: Apple, Blueberry & Almond Oat Bars

The perfect baby-led weaning finger food for breakfast or snack time, these Quick Cook apple, blueberry and almond oat bars are great for babies aged nine months and up.  

They’re really simple to make, and a rich source of healthy fats and fibre (great for digestion) and packed with Vitamin E – a key nutrient for skin, eye, and immune health. One to two slices are a well-balanced snack or breakfast, or they can be served with a dip like yoghurt or smooth nut butter loosened with a little water. 

This recipe makes six to eight finger-shaped slices. 

Ingredients

  • 135g of oats (gluten-free as required)  
  • 65g of ground almonds 
  • 3 teaspoons of chia seeds 
  • 1 heaped teaspoon of cinnamon 
  • 1 teaspoon of vanilla extract 
  • 45g of melted butter or oil 
  • 100g of blueberries   
  • 3 medium apples 

Method

  1. Preheat your oven to 170°C fan or Gas Mark 5 and line a loaf tin with greaseproof paper.
  2. Peel and core your apples, dicing them into one to two-centimetre cubes. Add to the Quick Cook steaming basket and steam for 10 minutes until soft.
  3. Remove cooking water, then transfer to the blending jug and blend until smooth (use the pulse setting or set to blend for around 20 seconds).
  4. In a bowl, combine your apple mixture with the remaining ingredients (oats, ground almonds, vanilla, chia seeds, cinnamon, blueberries and melted butter or oil) to form your mixture.
  5. Transfer this mixture to your loaf tin and use the back of a spoon to press it firmly into the tin, ensuring that it’s level.
  6. Place in your preheated oven for 20-25 minutes, until the edges start to turn golden brown.
  7. Allow to cool completely in the tin, then remove and cut into fingers.

Storage

You can store these bars in an airtight container for up to five days at room temperature, or you can freeze them for up to three months. Place a layer of greaseproof paper between each bar if you want to defrost them one at a time.

Allergens 

  • Nuts: You can substitute ground almonds for ground pumpkin seeds or milled oats to make this recipe nut-free. 
  • Cow’s Milk (Butter): You can substitute the butter for dairy-free spread or oil to make this recipe dairy-free.