These healthy savoury, cheesy carrot flapjacks are perfect for babies and toddlers. And they’re so simple to make! There’s a reason they’re the most popular recipe on my weaning course!
What, these aren’t flapjacks?!
OK, these probably aren’t what you or I imagine when we think of flapjacks! Nonetheless, your weaning baby or toddler will love them.
This is my most popular recipe EVER!
Parents message me regularly telling me that these are a staple now in their home. Their popularity is probably because they’re so easy to make. Honestly, if you can read, grate and stir you can make these. And they freeze well.
Try these substitutions and additions to the recipe.
You can get creative with this basic recipe. Ground seeds, smooth nut butter, spices, herbs would also work in this recipe. You could try changing up the carrots for courgette (squeeze out the water after grating) or parsnips.
For babies, these are perfect for a lighter meal either at lunch-time or at tea-time. For toddlers, they make a great savoury snack.
READ MORE: The Tricky Third Meal-baby lunch ideas
What do you need…
Porridge oats (150g), three carrots (weighing about 17g in total), an egg, 150g grated cheese, a pinch of pepper and some fresh or frozen herbs if you like.
What you need to do…
Firstly pre-heat your oven to everyone’s favourite temperature, 180C! Line a baking tin with baking parchment. Then grate your carrots and basically mix everything together. See I told you this was easy!
Push into your lined tin and level off the top. You’ll want to compress everything so they’ll hold together later. Personally, I use a spud masher for this job.
Then bake for 25 minutes. Make sure to leave them in the tin for a good 30-minutes or they’ll just fall apart if you try to cut them before this.
When you’re sure they’re well cooled cut into even slices.
Spread the flapjacks in a single row on a tin lined with baking paper, cover with clingfilm and freeze until solid. Once frozen, you can take off the tray and store in a freezer bag for up to 3 months.
- 150g porridge oats
- 3 carrots (you'll need 175g in total)
- 1 egg
- 150g grated hard cheese
- A pinch of black pepper
- Herbs of your choice (you can use dried or fresh)
- Optional: You can get creative with this basic recipe. Ground seeds, smooth nut butter, spices, herbs would also work in this recipe. You could try changing up the carrots for courgette (squeeze out the water after grating) or parsnips.
- Pre-heat your oven to 180C
- Line a baking tin with parchment
- Peel and grate the carrots
- Mix the oats, cheese and carrots together
- Mix in any other additions if using
- Mix in the beaten egg and black pepper
- Push into the lined baking tin, level off the top and press down well to compact them together (this helps them stick together later on)
- Bake for 25 minutes
- Leave in the tin for 30 minutes (they'll just fall apart if you try to cut them while warm)
- Cut into even slices (well as even as you can, as you can see mine are far from perfect!)