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Healthy oat bars with beetroot and poppy seeds

Mandy Mazliah
This recipe for healthy oat bars made with beetroot and poppy seeds is perfect for baby led weaning and as a toddler snack. They are free from refined sugar, full of goodness and really soft. They're also a great snack for bigger kids, especially as an after-school snack for kids who don't do too well on refined sugar on an empty stomach.
4.86 from 7 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Snack
Cuisine British
Servings 12


  • 120 g oats
  • 40 g almonds
  • 100 g dried fruit (I used a mix of raisins and dried cranberries)
  • 1 tbsp poppy seeds
  • 1 apple grated
  • 2 small cooked beetroots (around 130g) roughly chopped
  • 1 tbsp maple syrup


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease and base line a square 20cm cake tin or similar sized dish.
  • Put all the ingredients into your food processor or high powered blender and pulse until broken down and well combined.
  • Pour into the prepared tin and smooth the top with a spatula.
  • Bake in the oven for 25-30 minutes, until firm to the touch. Cut into bars or squares while still warm, then leave to cool completely in the tin.


You will need a food processor or high powered blender for this recipe
Keyword beetroot bars
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