These healthy oatcakes are made with just three ingredients. Yes, that's right - just three - butternut squash, oats and cheese. They are easy to make, perfect for lunch boxes or baby led weaning and freezer-friendly. Can be vegetarian or vegan.
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These butternut squash oatcakes are one of my favourite hidden vegetable recipes.
They're absolutely brilliant for baby led weaning, toddler snacks and picky eaters.
In fact, if your child is a picky eater these are a good one to try to get them eating something with a different taste or texture.
And what's more they're nut free, meaning that they can go in lunch boxes.
I am always on the lookout for savoury snack ideas because my kids, like many others, naturally go for sweet snacks first and this is something I'm gradually trying to shift.
Great for baby led weaning
These butternut squash cheese oatcakes are ideal for older babies or those following baby led weaning.
They are softer than shop-bought oatcakes and there is no added salt (although bear in mind that cheese does contain salt of course).
And if you freeze them, the defrosted oatcakes are even softer.
My favourite time to eat these though is straight from the oven - they are so good!
My kids love these oatcakes.
Now they're older I still make them to pop in their lunch boxes and to keep at home for after-school snacks.
Make them with the kids
Because they are so simple to make these butternut oatcakes are a great recipe to cook with your children.
You can use cookie cutters to cut them into interesting shapes.
We made them at my mini chefs toddler cooking classes once in star shapes. The children had a lot of fun both cooking and eating them.
Make them dairy free/vegan
This couldn't be easier - simply replace the cheese with a vegan grated cheese alternative. I use Violife cheddar-style grated cheese.
How to make butternut squash oatcakes
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Healthy oatcakes recipe with butternut squash
- 150 g rolled porridge oats
- 100 g cooked butternut squash or butternut squash purée
- 50 g cheddar cheese grated (use dairy free cheese if vegan)
- If your cooked butternut squash hasn't been puréed place in your food processor and pulse until smooth.
- Add 150g oats, and 50g grated cheddar cheese to the food processor.
- Pulse until well combined. You may need to stop and scrape down the sides a couple of times.
- Scrape the mixture out onto a lightly floured work surface and knead briefly for a minute or so until it comes together into a dough.
- Wrap in cling film and place in the fridge to chill for 30 minutes.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Cover two baking trays with non-stick baking paper.
- Roll out the dough onto a lightly floured work surface until about 5mm thick.
- Use your favourite cutter to cut the dough into shapes.
- Bake in the pre-heated oven for 15-18 minutes until turning slightly golden. If you prefer a crunchier oatcake you can cook for a further 2-3 minutes.
- Remove and cool on a wire cooling rack.
- Store in an airtight container or in the freezer.
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