Enjoying slices of fresh Envy Apples and our favourite baked oatmeal recipe
My baby, Ruby, has been on solid foods for over four months now and as of late her favourite snack is non other than a crisp and delicious thin slice of apple – or, as you can see in the photo above, an entire half of an apple all to herself (lol). Her love of apples doesn’t come as a huge surprise since a fresh, crisp and cold apple was definitely my favourite snack to enjoy almost every day during my pregnancy, especially as temperatures warmed up when I entered my third trimester.
I didn’t really have a much of a plan for starting Ruby on solids, but when she ripped a slice of avocado toast straight out of my hand and started munching on it, I knew it was time – and that baby led feeding would be the way to go, according to Ruby.
Immediately, I decided to order the Baby-Led Feeding cookbook by Jenna Helwig as a really helpful guide for where to begin when with baby-led feeding (or weaning) ideas that were safe, nutritious and delicious.
One of the recipes I have been making over and over since purchasing this book has been Jenna’s Basic Baked Oatmeal recipe, which quickly evolved to making different variations of her “tricked out” version of the basic recipe, which is her Peanut Butter and Banana Baked Oatmeal.
As much as I love her recipe, I kept finding that week after week I would end up with a result that was often too dry, too wet or fell apart as soon as I tried to cut into chunks and get it out of the pan.
So, naturally, I got to work on creating my own take on this “tricked out” baked oatmeal recipe. Here I have swapped blueberries for Envy Apples – a non GMO natural cross between Royal Gala and Braeburn apples that we’re loving right now – that is not only delicious, but bakes like a champ.
Trust me, you don’t have to be a baby to enjoy this healthy breakfast bar recipe so keep reading for how to make it!
Baby Friendly Baked Oatmeal Recipe with Envy Apples
What You Need:
2 Apples, chopped
2 ripe bananas
1/4 peanut or almond butter
1 tbsp chia seeds
1 tsp cinnamon
2 cups rolled oats
1 tsp baking powder
2 cups milk of your choice
coconut oil or butter, for greasing
What To Do:
Preheat your oven to 400 degrees Fahrenheit and grease a (approx) 11×7 inch pan with coconut oil or butter.
In a large bowl, mash the bananas with a fork, and then mix in your nut butter of choice. Whisk in the chia seeds, egg and milk.
In a separate bowl, quickly mix together the oats, cinnamon and baking powder, before slowing mixing in with the wet ingredients. Fold in the chopped apples.
Pour the mixture into the pan and place in the oven. Bake for approximately 30 minutes, but up to 40 minutes depending on the temperature of your oven.
The top should be golden brown and firm, but the middle should still feel somewhat “jiggly” – let cool completely before cutting into bars or squares and serving, or storing in a container in the fridge.
(Story and recipe by Editor-in-Chief, Gracie Carroll)