These Banana Baked Oatmeal Fingers with Cherries are the perfect iron-rich breakfast for your kids, toddlers and baby led weaning.
I have these banana baked oatmeal fingers with cherries on heavy rotation in my household because it’s a less-messy way to serve oatmeal when using baby led weaning.
Unlike traditional oatmeal, baked oatmeal is a lot more sturdy which is ideal for blw because it makes it super easy for baby to pick up with their hands to self feed.
Table of contents
Why This Recipe Works
I love baked oatmeal for baby led weaning because it’s an easy way to sneak in lots of healthy nutrition without the need for any added sugar or salt. I also love this recipe because they’re:
- Loaded with iron, antioxidants, and omega 3 fatty acids
- Packed with protein (9 grams) and fibre (6 grams)
- Safe for beginner eaters – the finger like shapes make it really easy for baby to pick it up and self feed. (I used the same technique for my frittata fingers, and my salmon fritters)!!
Hemp Hearts – Hemp hearts are seriously one of my favorite things to sprinkle on top of everything including these banana baked oatmeal fingers. They are packed with healthy fats and plant-based protein.
Cherries – Not only do cherries add the perfect amount of sweetness to this recipe, but they also add antioxidants and fiber!
Rolled Oats – Rolled oats are a great way to add some whole grains into the diet. And for only 1/2 cup of oats, you get 4 grams of fiber!
How To This Make This Recipe
Step 1: In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.
Step 2: Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.
Step 3: Bake for 30-35 minutes or until the edges and top is golden brown.
Step 4: Allow to fully cool in the pan, then cut banana baked oatmeal into finger-sized strips. Refrigerate until ready to eat.
Here are some important tips to consider when making these banana baked oatmeal fingers.
- Don’t overbake or underbake. Underbaking will make it hard for baby to pick these fingers up, but overbaking may make it really dry. Look for golden brown edges and a firm centre when you press on it with your finger.
- Switch up the fruit and nut butter! Have fun with the flavours – sometimes I add blueberries, cherries, cooked apple, pear, raspberries and any other fruit I have on hand in there with the bananas. You can also change the nut butter or use a nut-free butter like sunbutter.
- Get your kids involved! You kids can definitely help you mix up the ingredients, mash the banana, or decorate the top with fruit and hemp hearts.
You can keep this in an air tight container (or in the pan you made it in) for up to 4 days.
To freeze this baked oatmeal in strips, wrap each individually in plastic than transfer to a freezer bag for up to 3 months.
If your baby has nut allergies, then use a nut-free butter like Sunbutter.
Get creative with what’s in season! Here are some ideas:
Spring: Strawberries, Rhubarb
Summer: Blueberries, Peaches, Raspberries, Nectarines
Fall and Winter: Apples, Pears
You can use pureed mango in place of the ripe bananas if you don’t like banana or are allergic.
As long as you use gluten free oats, this baked oatmeal is naturally gluten free.
Yes! As long as you use a non-dairy milk, this is completely dairy free.
While we do use eggs in this recipe, you can try to make it vegan by using a flax egg or chia egg (1 tbsp ground flax or chia and 2.5 tbsp liquid like water or almond milk).
More Recipes Like This
Looking for more fun recipes like these banana baked oatmeal fingers? Check out some of these recipes!
Now tell me – what are some of your go-to finger food recipes for baby led weaning?
Banana Baked Oatmeal Fingers with Cherries (BLW & Toddler Friendly)
- 1 cup very ripe banana mashed (about 2 medium)
- 1/2 cup natural almond butter
- 2 eggs beaten
- 1 1/2 cup unsweetened almond milk
- 2 cups rolled oats
- 2 tbsp white chia seeds
- 2 tbsp ground flax seeds
- 2 tsp vanilla
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- 1 cup frozen cherries quartered
- 1 small banana sliced
- 3 tbsp hemp hearts
- Preheat oven to 350 F and grease a 13×9″ pan.
- In a large bowl, mix together the ripe banana, almond butter, eggs, almond milk, oats, chia, flax, vanilla, cinnamon, nutmeg and baking powder.
- Transfer the oats to the pan, then top with chopped cherries, sliced banana and hemp hearts.
- Bake for 30-35 minutes or until the edges and top is golden brown.
- Allow to fully cool in the pan, then cut into finger-sized strips. Refrigerate until ready to eat.
Have you tried this banana baked oatmeal? Leave me a comment below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.