Are you looking for a healthy oatcakes recipe? These little butternut squash cheesy oatcakes are made with just three ingredients. Yes, that’s right – just three! They are easy to make, delicious to eat, perfect for lunch boxes and can be frozen if the batch is too much for you.
This is fast becoming one of my favourite hidden vegetable recipes. 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.
These butternut squash cheesy oatcakes could also be given to older babies or those following baby led weaning. This healthy oatcakes recipe is softer than shop-bought oatcakes and there is no added salt (although bear in mind that cheese does contain salt of course). After they’ve been frozen they are even softer.
My favourite time to eat these though is straight from the oven – they are so good!
I was inspired to make these after seeing this recipe for baby led weaning oatcakes by Faye from Baby Led Blog. I instantly thought how delicious they looked and then wondered if they’d work for Sneaky Veg with an extra portion of veg. It took a couple of attempts to get them right – the first batches were too chewy or too soggy – but I finally got there.
These were a big hit with two of my kids – picky R, 7, was the exception this time. And they were also kid approved by two of my children’s friends – and mums!
Here’s how to make my butternut squash cheesy healthy oatcakes recipe:
Healthy oatcakes recipe with butternut squash
- 150 g oats
- 100 g cooked butternut squash puréed
- 50 g cheddar cheese grated
Place all the ingredients into a food processor or high speed blender.
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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I’ve added this post to CookBlogShare hosted by Monika at Everyday Healthy Recipes.
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