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!
Lips clamped shut, hands batting the spoon, me silently freaking that Alice would never eat solid food. How could it be this hard when I’d weaned three others without issue?
Finger foods! Yes, Alice just wanted to feed herself. Even today, she’s more independent than her three older brothers.
Once I realised this weaning was plain-sailing.
She mostly ate modifications of what the rest of us were eating. But occasionally, it’s handy to have healthy finger food stashed away in the freezer.
I I IThis recipe ticks ALL the boxes:
- Few ingredients
- No complicated method
- No blender required
- Freezes well
- Every day ingredients
- Easily modified and adapted
- Perfect for out and about meals
- Perfect as part of lunch or tea
What, these aren’t flapjacks?!
OK, these probably aren’t what you or I imagine when we think of flapjacks! When I think flapjack, I’m picturing something buttery drizzled in chocolate. Luckily, your weaning baby or toddler doesn’t have these preconceived notions!
This is my most popular recipe EVER!
Parents message me regularly, telling me these are a staple in their homes. Their popularity is 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, and herbs would also work in this recipe.
You could try changing the carrots for courgette (squeeze out the water after grating) or parsnips.
For babies, these are perfect for a lighter meal at lunchtime or tea-time. Try these ideas:
- Flapjack + hummus + blueberries
- Flapjack + lentil soup + banana
- Flapjack + sliced hard boiled egg + cucumber sticks
For toddlers, they make a great savoury mid-morning or mid-afternoon snack. Or as part of lunch. Also handy for little lunchboxes too.
What do you need…
- Porridge oats (150g)
- Three carrots (weighing about 17g in total)
- One 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 mix everything. 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. 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 fall apart if you try to cut them before this.
- When you’re sure they’re well-cooled, cut them 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 it off the tray and store it 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!)