Easy, mess-free baked porridge fingers

Easy Mess-Free baked Porridge Finger Recipe

These healthy baked porridge fingers are one of those recipes we make almost every week. They're naturally sweet, packed with wholesome ingredients, and perfect when you need a breakfast that you can eat on the go.

Unlike a bowl of porridge, these can be picked up with your hands, making them ideal for lunchboxes, road trips, hikes or busy mornings. They're also brilliant for toddlers and young children who are learning to self-feed (or following a baby-led weaning approach), as they're soft, easy to hold and much less messy than a bowl of porridge. But those exact reasons make them perfect for adults too.

Oats provide slow-release energy, flaxseeds add healthy omega-3 fats and fibre, carrot sneaks in an extra serving of vegetables, and blueberries provide bursts of sweetness in every bite. Best of all, they're made without any refined sugar.

Healthy Baked Porridge Fingers Recipe

Ingredients (makes 8 fingers):

Wet ingredients

  • 1 ripe banana

  • 2 Tbsp peanut butter (or almond butter)

  • 75ml unsweetened soy milk

Dry ingredients

  • 100g porridge oats

  • 1 medium carrot, grated

  • 2 Tbsp ground flaxseed

  • 1 tsp cinnamon

  • Handful of raisins

To finish

  • Handful of blueberries (fresh or frozen)

Method:

  1. Preheat your oven to 180°C (160°C fan) and line a small loaf tin or baking dish with baking paper.

  2. Mash the banana thoroughly with the back of a fork until it forms a smooth purée. Add the soy milk and peanut butter, then stir until well combined.

  3. In a separate bowl, mix together the oats, grated carrot, ground flaxseed, cinnamon and raisins.

  4. Pour the wet mixture into the dry ingredients and stir until everything is evenly combined.

  5. Transfer the mixture into the lined tin and spread it into an even layer. Scatter the blueberries over the top, gently pressing them into the mixture.

  6. Bake for 20 minutes, or until the mixture feels set and the edges are lightly golden. Allow to cool for 10–15 minutes before lifting from the tin and slicing into fingers. They can be enjoyed warm or cold.

Nutrition (per baked porridge finger)

(Approximate values)

  • Protein: 3.3g

  • Calories: 111 kcal

  • Carbohydrate: 15.0g

  • Sugars: 5.8g

  • Fat: 4.6g

  • Saturated fat: 0.7g

  • Fibre: 2.8g

  • Salt: 0.03g