These particular ones were filled with almond butter and some strawberry jam. But you can fill them with a hundred different things! I’ll give you more ideas at the end. Grab your ingredients: quick oats, whole milk, almond butter and strawberry jam (for this particular recipe). Preheat your oven to 425F. In a bowl, mix a 1-to-1 ratio of milk to oats (I used 1/2 cup of each, but as long the amount is the same, it will be fine!). Add in some of your fillings. I added 1 tablespoon each of the jam and the peanut butter. On a piece of parchment paper, spread the mixture very thin. The thinner, the crunchier! Bake for 20-25 minutes. The longer you bake them, the crispier they become. One added benefit of NOT cooking the quick oats ahead of time is that they add a little crunch to the final product. Slice them into sticks or bars, depending on the age of your baby. If your baby is younger, cut them into finger shapes. Store these in the fridge for up to a week. They could last in the freezer much longer, if you want to make a bigger batch. (I have not frozen them because we eat them within a week!) Here are a few other options for filling your oat bars:
People. Peeeeople. These granola bars are AH-MAZING.
I made them once, on a whim, and I nearly fell out of my chair. So I decided to make them again and actually write down what I used. And they were even better the second time around.
All you need for these cookies is the following:
- 1 medium sweet potato (see the picture for the size!)
- 1 15-ounce can of chickpeas
- whole milk
- coconut oil (or whatever oil you want to use)
Peel and chop the sweet potato. It doesn’t have to be perfect since you’re just boiling it. Rinse and drain the chickpeas. (I had a 19-ounce can, so I just used most of the can.) Boil the sweet potato and the chickpeas for about 20 minutes, until the potatoes are soft. While that’s boiling, preheat your oven to 350F. Puree the potatoes, peas, 1/4 cup of milk, and 1 spoonful (about a tablespoon) of oil. Scoop the mixture onto some parchment paper (or a greased baking sheet). I wanted to make some “mommy” versions. These have some flavor, but they aren’t sweet like cookies! So I sprinkled cinnamon and brown sugar on top on half of them. Now, you have to bake them a while! First, bake for 25 minutes. THEN flip them and bake for another 10-15 minutes! I know I know, it’s a long time. But I think you’ll love them. Alexander really enjoyed his! Here is your printable recipe:
These cookies are not spicy or hot in any way. But the day I made them for the first time, I started a fire in the kitchen. I asked for name ideas, and 3 Alarm Cookies was the name I liked the most!
Incredibly easy. Delicious for baby AND parents.
First, you’ll need to pop a banana in the freezer for several hours.
Tick tock tick tock.
Okay, now that your banana is frozen, grab some milk and peanut butter. (See my post from yesterday about peanuts and peanut butter!)