We have been making these oat cakes twice a week since we discovered the original recipe in Cooking for Baby. Now when we make them, they are different every time depending on what we feel like putting in and what we have around the house. This is super-fast baking and the oat cakes are super-yummy. Everyone who tries them loves them (my sister can’t get enough) and since there is no sugar or other dodgy stuff, you can feel really good about giving them to your little one. They make a good snack on-the-go and when Alec was refusing to have porridge in the mornings, he had these slathered in butter instead (they are basically like baked oatmeal).
- 2 cups whole rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Dash of salt
- 2 tablespoons of melted unsalted butter
- 1 tablespoon honey
- 3 tablespoons finely chopped dried apricots (and/or other dried/fresh fruit such as blueberries, bananas, apples etc)
- 1/2 cup water
- Measure oats, baking soda, cinnamon and salt into a bowl
- Add butter and honey and mix well until all the oats are coated
- Add dried apricots or whatever fruit you are using (we use apricots, rehydrated dried blueberries and mashed up ripe bananas)
- Add water, a few tablespoons at time until you have a sticky dough
- Dollop out 12 little piles of dough/batter on a lined cookie sheet and then use your wet hands (rinse them in cold water first so the batter won’t stick) to shape and flatten them into little cakes
- Bake for 15ish minutes depending on your oven
Later today I’ll share how Alec gets involved in baking!
For more family-friendly vegetarian meal ideas, stop in here.