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!
Kid approved
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.
More butternut squash recipes for baby led weaning
- Crinkle cut butternut squash chips
- Butternut squash dip
- Cheese straws with butternut squash (best for toddlers and older children)
- Butternut squash cake
- You might also like these sweet potato cookies.
How to make butternut squash oatcakes
NB: You will need a food processor* or blender** to make these oat cakes.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Healthy oatcakes recipe with butternut squash
Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Pin healthy oatcakes recipe for later
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Cam
Hi, I tried to make this but it was a disaster. After taking the mixture out of the fridge, it turned into a crumb as I tried to roll it out. Any advice on where I went wrong please?
Thanks in advance.
Mandy Mazliah
Hi Cam, I'm sorry they didn't work out for you. I'm not sure what went wrong. Did the mixture come together into a smooth dough when you kneaded it? What kind of cheese did you use?
Cam
Hi Mandy,
Yes, it came together when I kneaded it. But I wouldn’t say it was smooth exactly. It stuck together because it was a bit moist and soft.
I used cheddar cheese.
The only time when I deviated from the recipe was:
-I didn’t use flour to knead the mixture
-I left the dough in the fridge for longer than 30min
Could either of these two factors be the problem?
Thanks
Mandy Mazliah
I think possibly if it was in the fridge for too long that could have caused it to crumble. Alternatively the butternut purée was drier than mine (water content varies). Hope it works for you if you do try it again.
Claire
Hi did you use whole rolled oats or fine oats like ready brek?
Mandy Mazliah
Hi Claire, I used whole rolled oats.
Joelle
I don’t have a scale, is it possible to provide this recipe in terms of cups? Puréed squash and grated cheese
Mandy Mazliah
Hi, I just checked on Google and 150g oats equals 1 and 2/3 cup of oats, 100g puree is just under 1/2 cup and 50g grated cheese is also half a cup. Hope that works!
Shirley
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!
Mandy Mazliah
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
Ana
Do you think I can use sweet potato instead of the butternut squash? Thanks x
Mandy Mazliah
Hi Ana - I have't tried but I often interchange the two so I'm sure it would work fine x
Adz
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.
Mandy Mazliah
That's so tricky - can you make spelt muffins instead?
Faye
Oh these just look too yummy! Defo going to try the hidden squash in there next time ?
Mandy Mazliah
Let me know what you think Faye x
Jo Allison/Jo's Kitchen Larder
We do like oatcakes and butternut squash in our house so I'm sure these will go down a storm. Perfect little snack! x
Mandy Mazliah
Thanks Jo - they certainly went down a storm here!
Julia
These look great - do you pre-cook the butternut squash before pureeing?
Mandy Mazliah
Yes, dice it then steam or boil it for around 10 minutes.
Angela / Only Crumbs Remain
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
Mandy Mazliah
That's a great idea!
Kirsty Hijacked By Twins
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
Mandy Mazliah
I love the flavour of butternut squash as well!
Monika Dabrowski
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:)
Mandy Mazliah
Thanks Monika, I love a good simple recipe and yes, I enjoyed these as much as my kids did.
Meals and Makes
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
Mandy Mazliah
Thanks so much for commenting - you're quite right, these would be great in a picnic, perhaps with some chutney!
Corina
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!
Mandy Mazliah
Thank so much Corina x