A close up of the baked gingerbread oats that the recipe mentions, laid out on a table top with Nuby tableware accompanying it.

Baked gingerbread oats

Written by: Hayley Reynolds

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Published on

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Last updated on

Plates full of gingerbread oats created by the Nuby recipe. This is decorated with Christmas decorations

Baked gingerbread oats

Prep time

10

Cook time

25

Servings

4

Category

Dessert

Origin

My Little Food Critic

This recipe is part of our Good Square Meal campaign in collaboration with FareShare, the UK’s biggest food waste charity, to fund the distribution of up to 250,000 meals to children who need them most.


As part of the campaign, we’ve collaborated with baby weaning expert Shikha Gill, founder of My Little Food Critic, to create healthy baby weaning recipes.


Try these delicious baked gingerbread oats made using Scottish porridge oats. So warming and a great way to introduce your baby to new flavours.

Baked gingerbread oats

Ingredients

  • 2 cups Scottish oats

  • 2 tbsp flaxseed

  • 1 tsp Ceylon cinnamon

  • 1 tsp ginger powder

  • 1 tsp vanilla

  • 1 tsp mixed spice

  • 2 cups whole milk

  • 1 ripe mashed banana

Steps

1. Heat oven to 360°F/180°C and grease or line a baking dish.

2. In a bowl, combine the oats, cinnamon, flaxseed, mixed spice, ginger and vanilla with the milk.

3. Add in the mashed banana and combine.

4. Transfer to the prepared baking dish, pressing the mixture down.

5. Bake for 25 minutes, until golden on the top and cooked through.

6. Allow to cool before serving.

7. These can be stored in the fridge in an airtight container for 3 days or frozen for up to 2 months.

Looking for more recipes?

Take a little time to look at our other recipe blogs to see what else you can rustle up for your child.

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Good Square Meals

HAVE YOU HEARD: Nuby is partnering with Fareshare UK to help fund meals for children in need, per every pack of participating Good Square Meal tableware sold. Please see the Good Square Meal page on our website for full Terms and Conditions.

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