Magic Autumn Persimmon Oat Bites
Vegan / Dairy-Free · 8m+ · en
Turn sweet, seasonal persimmons into soft, wholesome oat bars. These easy bites are naturally sweet, perfect for baby-led weaning, and completely mess-free for on-the-go toddler snacking.
- If your persimmons are still hard, place them in a paper bag with an apple or banana for a few days to speed up ripening.
- These make an excellent lunchbox addition or stroller snack because they don't crumble easily once cooled.
- Serve alongside a spoonful of unsweetened yogurt for a complete, filling breakfast.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 8
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Preheat your oven to 180°C (350°F) and line a small baking tin with parchment paper.
Peel your soft persimmons, remove any core or seeds, and place the flesh into a blender. Blend until you get a completely smooth puree.
Pour the puree into a mixing bowl and stir in the oat flour, rolled oats, and cinnamon. Mix thoroughly until a thick batter forms.
Pour the batter into the prepared tin, spreading it out into an even layer. Bake for 20-25 minutes until the edges are golden and the center is firm to the touch.
Remove from the oven and let the bake cool completely before slicing into baby-friendly strips or bite-sized toddler squares.
Frequently asked questions
Can I add sweetener to these bites?
These are naturally sweet from the ripe persimmons! If cooking for older toddlers over 12 months, you can add a tiny drizzle of honey, but remember: never give honey to babies under 1 year old.
What type of persimmon works best?
Use very ripe, squishy persimmons (like Hachiya) or Spanish Kaki that you've let overripen on the counter. They must be soft to blend easily and provide natural gel-like sweetness.
How should I store the leftover oat bites?
Store them in an airtight container in the refrigerator for up to 3 days, or freeze the cut strips for up to a month. Thaw at room temperature before serving.
What you'll need
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