Soft Baked Wild Blueberry Banana Oat Fingers
Soft baked wild blueberry banana oat fingers made with just 7 simple ingredients and no added sugar. Naturally sweetened with ripe banana and packed with healthy fats from olive oil, peanut butter and whole milk yogurt. Perfect for toddler self feeding, baby led weaning and mess free snacking on the go.
Equipment
- 1 9 x 9 baking pan
Ingredients
- 1.5 cups rolled oats
- 2 medium ripe bananas mashed
- 3 tbsp olive oil
- 2 tbsp natural peanut butter
- 1/3 cup whole milk yogurt
- 3/4 cup frozen wild blueberries or regular blueberries frozen or fresh
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350F. Line an 8x8 pan with parchment paper.
- Mash bananas completely smooth in a large bowl.
- Add olive oil, peanut butter, yogurt and vanilla. Stir until well combined.
- Stir in rolled oats and baking powder until evenly combined.
- Fold in frozen wild blueberries gently — do not overmix.
- Spread batter evenly into prepared pan. Bake 18—22 min until top is set and toothpick comes out with just a few moist crumbs.
- Cool in pan 10 min then turn out onto a wire rack. Cool completely before cutting into fingers.
Notes
Wild blueberries provide antioxidants for brain development. Peanut butter and whole milk yogurt add healthy fats and protein to keep little ones fuller longer. Naturally sweetened with banana — zero added sugar.
Amy's Kitchen Tips:
- The riper the banana the sweeter the fingers — spotty almost black bananas are perfect
- Fold blueberries in gently straight from frozen — do not thaw first
- Do not overbake — soft is the whole point
- Cool completely before cutting for clean edges
- Skip peanut butter for nut allergy and use sun butter instead or swap for 1 more tbsp olive oil
- Refrigerate up to 4 days or freeze up to 3 months
- Keep an eye on little ones while they enjoy these — safety first always
No added sugar | Naturally sweetened | Toddler friendly | Freezer friendly