I absolutely love this summer berry and oat bake recipe (I still haven’t managed to come up with a catchy name for it!). This recipe is an incredibly special one for me. It’s an old family favourite that was passed down to me by my mum, who makes it taste delicious every single time.
I’m still trying to master it exactly like she does, but it’s such a simple, comforting, and summery family dessert that I wanted to share it with you.
With summer in full swing, this makes the ultimate crowd-pleasing summer pudding. It makes a whole cake (serving around 8 to 10 people), so it’s perfect for family gatherings, Sunday lunches, or a sunny garden BBQ.
Why this oat and berry bake is great for babies and toddlers
When you’
re weaning or feeding young children, finding a dessert that the whole family can enjoy together makes mealtimes so much easier. Here is why this recipe is a nutritional win-win:- Naturally sweetened: By using mashed bananas in the base instead of sugar, you get a lovely natural sweetness that can be offered to babies under 12 months.
- Packed with fibre: Using wholemeal flour and jumbo oats adds extra fibre and is a good way to support gut health
- Rich in Antioxidants: Forest fruits (like blackberries, raspberries, and blueberries) are packed with vitamin C and antioxidants to support your little one’s immune system.
- Versatile & adaptable: It’s incredibly easy to make this recipe dairy-free, vegan, or gluten-free depending on your family’s dietary needs.
How to serve this recipe safely for weaning
To make sure this dish is safe for your little one, here are some adaptations you can make to ensure it suits your baby’s stage and skills:
- For Babies (6–12 months): Make sure to use the mashed banana option in the base rather than sugar, as babies don’t need any added sugar. Serve the oat base well-crumbled and mixed into the yoghurt so it’s nice and soft.
- Choking hazard safety: Whole berries (especially small, round ones like blueberries, blackcurrants, or small strawberries) can be a choking hazard for babies and toddlers. Once you have defrosted your frozen forest fruits, gently squash or mash them with the back of a fork before layering them on top.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Servings: 8–10 slices
Ingredients:
- 170g Jumbo oats (Jumbo oats create a lovely, textured base, but any porridge oats you have in the cupboard will work perfectly!)
- 110g Butter (Or use a plant-based/soya spread to make it dairy-free or vegan)
- 85g Plain wholemeal flour (Wholemeal flour adds a nice rustic flavour and a little extra fibre, but plain white flour is also fine)
- 2 Ripe bananas, mashed (This keeps it naturally sweet and perfect for babies! Alternatively, if you are making this purely for older kids or adults, you can swap this for 70g of sugar)
- 1 Large tub of plain Greek yoghurt (Or use a fortified unsweetened soya yoghurt for a dairy-free version – you could also use creme fraiche!)
- 2 Bags of frozen forest fruits (Defrosted before assembling)
Method:
- Preheat your oven to 170°C (150°C fan / Gas Mark 3).
- Mix the base: In a large mixing bowl, combine the jumbo oats, butter (or spread), wholemeal flour, and mashed bananas (or sugar, if using). Gently rub the ingredients together with your fingertips until everything is thoroughly mixed and begins to stick together nicely.
- Press into the tin: Grease a baking tin or line it with baking parchment. Press the oat mixture firmly and evenly into the bottom of the tin to form a solid, flat base.
- Bake: Pop the tin in the oven and bake for 20 minutes, or until the edges are beautifully golden.
- Cool completely: Once baked, remove from the oven and let the oat base cool completely in the tin.
- Assemble and serve: Gently spread the Greek yoghurt evenly over the cooled oat base. Top with your defrosted, mashed forest fruits, slice, and enjoy!
Don’t forget to explore the recipe section on my blog for more healthy, family-friendly meal ideas if you like this summer berry and oat bake. You might also love this blog with sweet, lower sugar recipes for the kids.