These are probably not what you or I imagine when we think of flapjacks. Nonetheless, your weaning baby or toddler will love them. A winner with parents too as they are healthy, super simple and quick to prepare (honestly if you can read, grate and stir you’ll nail this one!) and you can freeze them. What more could you ask for in a snack recipe?! Serve these with some fresh fruit or veggies (mashed or finger food) at snack time or along with some veggie soup and natural yogurt for a more substantial lunch.
What do you need…
150g porridge oats
3 carrots (you’ll need 175g in total)
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 butters, 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.
What you need to do…
- 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!)
Freezing Tip! 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.