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Home » Recipes » Baked goodies

Healthy butternut squash oatcakes

June 20, 2017 by Mandy Mazliah 33 Comments

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butternut squash oatcakes on cooling rack
butternut squash oatcakes on cooling rack

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.

butternut squash oatcakes on cooling rack

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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!

butternut squash oatcakes on cooling rack

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.

See more recipes for kids to make at home.

butternut squash oatcakes on cooling rack

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.

butternut squash oatcakes on cooling rack

Healthy oatcakes recipe with butternut squash

Mandy Mazliah
A healthy oatcakes recipe made with just three ingredients - butternut squash, cheese and oats. These are perfect for lunch boxes and snacks.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling time 30 mins
Total Time 30 mins
Course Snack
Cuisine International
Servings 20
Calories 41 kcal

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

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 41kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 16mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword healthy oatcakes recipe
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butternut squash oatcakes on cooling rack

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Comments

  1. Cam

    February 27, 2021 at 10:39 am

    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.

    Reply
    • Mandy Mazliah

      February 27, 2021 at 4:11 pm

      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?

      Reply
      • Cam

        February 27, 2021 at 7:13 pm

        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

        Reply
        • Mandy Mazliah

          March 02, 2021 at 11:20 am

          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.

          Reply
  2. Claire

    February 16, 2021 at 12:10 pm

    Hi did you use whole rolled oats or fine oats like ready brek?

    Reply
    • Mandy Mazliah

      February 16, 2021 at 1:22 pm

      Hi Claire, I used whole rolled oats.

      Reply
  3. Joelle

    March 01, 2019 at 5:26 pm

    I don’t have a scale, is it possible to provide this recipe in terms of cups? Puréed squash and grated cheese

    Reply
    • Mandy Mazliah

      March 02, 2019 at 8:06 pm

      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!

      Reply
  4. Shirley

    September 03, 2018 at 4:20 pm

    5 stars
    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!

    Reply
    • Mandy Mazliah

      September 04, 2018 at 9:35 am

      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

      Reply
  5. Ana

    January 21, 2018 at 4:11 pm

    Do you think I can use sweet potato instead of the butternut squash? Thanks x

    Reply
    • Mandy Mazliah

      January 21, 2018 at 9:01 pm

      Hi Ana - I have't tried but I often interchange the two so I'm sure it would work fine x

      Reply
  6. Adz

    July 10, 2017 at 2:25 pm

    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.

    Reply
    • Mandy Mazliah

      July 12, 2017 at 9:40 am

      That's so tricky - can you make spelt muffins instead?

      Reply
  7. Faye

    July 04, 2017 at 12:53 pm

    Oh these just look too yummy! Defo going to try the hidden squash in there next time ?

    Reply
    • Mandy Mazliah

      July 05, 2017 at 9:14 am

      Let me know what you think Faye x

      Reply
  8. Jo Allison/Jo's Kitchen Larder

    June 29, 2017 at 9:44 am

    We do like oatcakes and butternut squash in our house so I'm sure these will go down a storm. Perfect little snack! x

    Reply
    • Mandy Mazliah

      June 29, 2017 at 3:08 pm

      Thanks Jo - they certainly went down a storm here!

      Reply
  9. Julia

    June 27, 2017 at 8:42 pm

    These look great - do you pre-cook the butternut squash before pureeing?

    Reply
    • Mandy Mazliah

      June 28, 2017 at 9:57 am

      Yes, dice it then steam or boil it for around 10 minutes.

      Reply
  10. Angela / Only Crumbs Remain

    June 26, 2017 at 11:42 am

    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

    Reply
    • Mandy Mazliah

      June 26, 2017 at 7:40 pm

      That's a great idea!

      Reply
  11. Kirsty Hijacked By Twins

    June 23, 2017 at 9:25 am

    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

    Reply
    • Mandy Mazliah

      June 26, 2017 at 7:41 pm

      I love the flavour of butternut squash as well!

      Reply
  12. Monika Dabrowski

    June 22, 2017 at 8:03 am

    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:)

    Reply
    • Mandy Mazliah

      June 22, 2017 at 9:49 am

      Thanks Monika, I love a good simple recipe and yes, I enjoyed these as much as my kids did.

      Reply
  13. Meals and Makes

    June 21, 2017 at 12:47 pm

    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

    Reply
    • Mandy Mazliah

      June 21, 2017 at 2:05 pm

      Thanks so much for commenting - you're quite right, these would be great in a picnic, perhaps with some chutney!

      Reply
  14. Corina

    June 20, 2017 at 12:46 pm

    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!

    Reply
    • Mandy Mazliah

      June 21, 2017 at 2:05 pm

      Thank so much Corina x

      Reply

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