Baby and toddler recipes

🍠 Sweet potato and oat breakfast fingers

Soft baked oat fingers made with mashed sweet potato and a hint of cinnamon. Naturally sweet, easy to grip and ideal for batch cooking busy mornings.

From 6 monthsPrep 10 minCook 25 minFreezes wellContains: Gluten, Egg, Milk

Makes about 12 fingers

Ingredients

Method

  1. Heat the oven to 180C (160C fan) and line a small tin (about 20cm square) with baking paper.
  2. Mash the cooked sweet potato until smooth.
  3. Mix in the egg, milk and cinnamon, then stir in the oats.
  4. Press the mixture into the tin in an even layer about 2cm thick.
  5. Bake for 22 to 25 minutes until firm and lightly golden.
  6. Cool in the tin, then cut into fingers.

Serving it to your baby

For 6 month olds, offer whole fingers they can hold in a fist and gnaw. Check they are soft enough to squash between your fingers. From 10 months, cut into bite sized squares.

For the rest of the family

Adults and older children can have theirs with a spread of nut butter and sliced fruit.

Storing and reheating

Keep in an airtight box in the fridge for up to 3 days, or freeze for up to 2 months. Defrost in the fridge and serve at room temperature or warm briefly.

How to introduce gluten · How to introduce egg · How to introduce milk

Weaning with OBubba

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Questions parents ask

Can I make these egg free?

Yes. Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water and left for 5 minutes. The fingers will be a little more crumbly.

Can I use butternut squash instead?

Yes, mashed roasted butternut squash works just as well and gives a similar sweet flavour.

OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).