Banana Blueberry Oatmeal “Cakes”

It probably doesn’t come has a huge shock that babies and toddlers aren’t exactly the cleanest of eaters… something that my kitchen-Type-A personality had to get over REAL fast.

Since we followed the baby-led-weaning approach, I knew it was important to let my son explore foods on his own without spoon-feeding assistance. But when oatmeal was involved… ugh…

He loves oatmeal. And he loves flicking the spoon and spraying it across the floor even more (which is always accompanied by a wild grin… he totally knows what he’s doing).

In an effort to make oatmeal time more enjoyable for all of us (except for maybe the dogs who don’t get to lap it up as often), I started making these “oatmeal cakes.” Beyond the no-mess factor, these breakfast beauties are the BEST for days when you don’t have much time and/or need to eat on the run.

Oatmeal Cakes (makes 9 small cakes):

Ingredients:

1 cup of steel-cut instant oats
½ of banana
1 tbsp. coconut oil
½ cup of blueberries, raspberries or other fruit (frozen or fresh)

Directions:

Preheat oven to 350° F.

Cook oatmeal on the stove according to package instructions. Once it is almost fully cooked, add the banana and coconut oil and mash.

Add the blueberries or other fruit and cook until heated through (if frozen).

Scoop a spoonful of oatmeal mix into muffin tins and even out with the spoon.

Cook for about 30 minutes or until the bottoms are crispy. Allow to cool, serve and gleefully watch as your kiddo gobbles them up without so much as a crumb falling. 😉