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!
You will need a food processor or a blender to make these. I made them with my Froothie Optimum G2.3 blender*. Read my review here.
If you like these you might also like my butternut squash cheese straws or these crinkle cut butternut squash chips.
Here’s how to make my butternut squash cheesy healthy oatcakes recipe:
Healthy oatcakes recipe with butternut squash
Ingredients
- 150 g oats
- 100 g cooked butternut squash puréed
- 50 g cheddar cheese grated
Instructions
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Place all the ingredients into a food processor or high speed blender.
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Pulse until well combined. You may need to stop and scrape down the sides a couple of times.
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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.
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Wrap in cling film and place in the fridge to chill for 30 minutes.
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Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
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Cover two baking trays with non-stick baking paper.
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Roll out the dough onto a lightly floured work surface until about 5mm thick.
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Use your favourite cutter to cut the dough into shapes.
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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.
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Remove and cool on a wire cooling rack.
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Store in an airtight container or in the freezer.
Pin this butternut squash cheesy healthy oatcakes recipe for later
I’ve added this post to CookBlogShare hosted by Monika at Everyday Healthy Recipes.
*Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. Affiliate links throughout are marked with an asterix. I only endorse products I am happy with and I have not been paid for this post.
This is definitely a recipe I’d like to try on my kids as it’s always good to avoid sweet treats. Pinning for later!
Thank so much Corina x
Im a big fan of butternut squash but don’t always use up a whole one in the dishes that I cook. This is a great idea for doubling up recipes. I imagine these would be nice in picnics or lunch boxes. #CookBlogShare
Thanks so much for commenting – you’re quite right, these would be great in a picnic, perhaps with some chutney!
What a super delicious and easy way to add eat more vegetables – great for kids and adults alike! They’d make an ideal school snack. And only 3 ingredients! Thank you for bringing it to #CookBlogShare:)
Thanks Monika, I love a good simple recipe and yes, I enjoyed these as much as my kids did.
Wow just 3 ingredients! We love butternut squash and am confident my lot, and I, would love these cheesy oatcakes! Thank you for sharing with #CookBlogShare x
I love the flavour of butternut squash as well!
Wow, love how simple these are Mandy, and just 3 ingredients too! They look great and definitely wouldn’t look out of place on a cheese board etc
Angela x
That’s a great idea!
These look great – do you pre-cook the butternut squash before pureeing?
Yes, dice it then steam or boil it for around 10 minutes.
We do like oatcakes and butternut squash in our house so I’m sure these will go down a storm. Perfect little snack! x
Thanks Jo – they certainly went down a storm here!
Oh these just look too yummy! Defo going to try the hidden squash in there next time ?
Let me know what you think Faye x
Yum! I’m lucky that mine loves veg, but I struggle with lunchbox ideas, esp as his school doesn’t allow white bread flour items, so even healthy muffins are out. These look like an amazing option.
That’s so tricky – can you make spelt muffins instead?
Do you think I can use sweet potato instead of the butternut squash? Thanks x
Hi Ana – I have’t tried but I often interchange the two so I’m sure it would work fine x
This looks like a great recipe, I’m trying blw since my baby refuses being spoonfed. But he is allergic to dairy. What do you think I can use to replace the cheese? Without the cheese, would the oatcake be too hard? Thanks a lot!
Hi Shirley, thanks for getting in touch. I haven’t tried making these without cheese but you could probably use a vegan cheddar cheese substitute in place of it. Let me know how you get on and good luck with the blw x