Recipes by Tiny Soho, inside My Curated Haven.
Ideally textured for babies transitioning to solids, these bars hold together but melt in the mouth. They are naturally sweetened with bananas and blueberries, perfect for snacks or breakfast.
Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Place 1 cup of oats in a blender or food processor and pulse until it resembles coarse flour.
In a medium bowl, mix the mashed bananas, melted coconut oil, and vanilla extract until smooth.
Stir in the oat flour and the remaining 1/2 cup of whole rolled oats until a dough forms.
Gently fold in the blueberries. If using frozen, do not thaw beforehand to prevent bleeding color.
Press the dough firmly and evenly into the prepared pan.
Bake for 12-15 minutes until the edges are golden and the center feels set/firm to the touch.
Cool completely in the pan before lifting out by the parchment paper and cutting into 16 small squares or bars.
SAFETY NOTE: For younger babies (6-9mo), smash the blueberries before baking to reduce choking risk.
Reviewed: No allergens were listed for this recipe. Please check all ingredient packaging carefully.
Store in airtight container at room temperature for 2 days, fridge for 5 days, or freeze for 3 months.
Use very ripe bananas (brown spots are good!) for the best sweetness and binding texture.
Recipe from My Curated Haven — https://mycuratedhaven.com/recipes/soft-baked-blueberry-and-oat-bars
Recipes by Tiny Soho, inside My Curated Haven.
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