This porridge fingers recipe from My Little Piccolo is so easy to make and is great for weaning babies and toddlers alike.
Last week I hopped on the Tube to west London for a Piccolo Pop In – a lunch, chat, nutrition session and generally lovely time with Alice from baby food company My Little Piccolo and Leyla from This Day I Love.
My Little Piccolo is a baby food company with a difference. All of their recipes are inspired by Mediterranean goodness so you can expect to find plenty of fruits and vegetables as well as lots of lovely herbs. The spring greens with pear, apple and mint has been a big hit here, and they have recently introduced a couple of new stage 1 pouches, which are vegetarian – carrot, sweet potato and squash, and courgette, pea and leek. The stage 2 pouches – for when your baby is ready for slightly chunkier food – include sweet tomato and ricotta spaghetti and a three grain vegetable risotto.
Alice Fotheringham is one of the founders of My Little Piccolo. She’s a trained nutritionist, and while My Little Piccolo is primarily a baby food company, she had a wealth of knowledge and understanding about children’s nutrition and eating. I thoroughly enjoyed talking to her about my kids and their eating. She also made me realise that in many ways R is actually a good eater. He might not touch fruit or veg if he can avoid it but he’ll happily tuck into a curry. So it’s not all bad.
Alice shared some of her recipes with us, such as these simple egg cups. They are so easy to make – all you need to do is finely chop up some vegetables, pour over some beaten egg and bake in a greased muffin tin. These are great for toddlers and if you’re doing baby led weaning. We also made a lovely pea hummus, some savoury muffins and porridge fingers.
My Little Piccolo has kindly let me share the porridge fingers recipe with you.
Here’s how to make porridge fingers:
- 10 heaped tbsp porridge oats or a mix or oats, millet flakes or barley flakes to provide a mix of grains to your baby’s diet
- 10 tbsp full fat cow’s milk or no added sugar almond milk, oat milk or any nut milk alternatives
- 2 tsp ground cinnamon
- ½ mashed banana optional
Pour the oats into a small, flat bottomed microwave proof dish and pour over the milk. Add the cinnamon and mix together. Press the oat mix down into the dish with the back of the spoon and cook in the microwave for 2 minutes on high.
Cut into fingers and serve once cool.
If you don’t want to use the microwave, these work just as well in the oven. Heat the oven to 190°C/375F/Gas Mark 5 and cook for 15 minutes.
Once cool, store in an airtight container in the fridge for 2-3 days.
As your baby gets older you can make these a bit more exciting by adding other spices such as all spice and dried chopped fruit or make a savoury version with some mixed herbs and grated parmesan.
You can buy My Little Piccolo baby pouches in Asda, Waitrose and Ocado amongst others – see their website for a full list of stockists.
If you like this recipe you might like my courgette, lemon and blueberry overnight oats or read this post about how much fruit and veg kids should really be eating with advice from Alice in it.
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Disclaimer: I was invited along to a My Little Piccolo Pop In for the purposes of this post. I have received no payment and all opinions are my own.