I think toddler finger foods are a win-win.
You don’t have the power struggle over the spoon that invariably always ends in the little one somehow muscling it over. You sit there, frustrated, as they completely ignore the fact that they are supposed to be eating but rather are the puree Picasso and the high chair is their canvas.
Kaden’s response to snack time lately, in the eloquent words of Sweet Brown, “ain’t nobody got time fo dat.”
Which means he needs something healthy that he can grip in those little sausage fingers while on the go. Because mischief and mayhem doesn’t wait for snack time.
Which brings me to this really amazingly healthy, simple and nourishing treat for your little one. Or just yourself. Big people like finger food too.
I love that this recipe is super forgiving as far as ingredients go, so don’t look at it and think, “ugh I am going to wander around the natural foods section of Fred Meyer for forever looking for all that.” You can make this recipe with anything as long as you have bananas, oats, cinnamon, and vanilla. After that you can leave out or add in whatever you like. Seeds, nuts, dried fruits, chocolate. You name it.
This recipe is healthiness disguised so milk it and trick your kids into eating a bunch of great stuff with absolutely no whining or threatening. It was a struggle to get Kaden to not eat all the mixture! Which, by the way, you don’t have to worry about at all because it is vegan. Another win.
I also usually never measure the ingredients, like I said, forgivable recipe. Because when you have children (yes, I am quoting Sweet Brown again) “ain’t nobody got time fo dat.” You just need the oats to be very moist in ripe bananas and you’re golden. I like to bake them in this amazingly cute mini cupcake tin I found at Michaels. It screamed “Kaden finger food” as soon as I saw it and it works beautifully for such. These are great in the traditional cookie shape too though.
- 4 ripe bananas
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 C oats
- 1/2 C dark chocolate chips
- 1/3 C dried cranberries
- 1/4 C shredded coconut
- 1/3 C ground almond meal (I just make mine from whole almonds in our baby bullet)
- 2 TBSP ground flaxseed
Bake for 15 minutes at 350 degrees.
These little delicacies are ready from pantry to oven in less than a half an hour. The smell while they cook is almost a little unbearable. As soon as I pulled them out Kaden was ready to pounce on them. So give yourself a pat on the back for being an awesome mom and giving your child a healthy treat. Heck, reward yourself with one (four) of these with a cold glass of almond milk. Try to save some for the kids though, mom.