If you’re looking for something a little different to offer your baby or toddler for breakfast or as a snack, these Lemon & Raspberry Ripple Cheesecake Bars are one my favourite options.
They’re soft, creamy and packed with flavour, combining Greek yoghurt, oats and banana with raspberries and a little lemon zest. The mashed banana adds natural sweetness, while the ra
spberries create a lovely ripple effect throughout the bars, without the need for any added sugar.I love that these are really simple to make, using just a handful of everyday ingredients. They’re also a great way to in
troduce little ones to different flavours and textures, and the Greek yoghurt and eggs provide some protein too.These bars are suitable from around 6 months, once your baby is ready for solids, and can be cut into finger-sized pieces for little hands to hold. They’re also a lovely make-ahead option to keep in the fridge for busy mornings or snack times.
Makes: 8 Bars
Ingredients
- 250g full-fat Greek yoghurt/plant-based alternative
- 2 medium eggs
- 20g oat flour (or plain white flour, or porridge oats blitzed into a fine flour)
- 1 small ripe banana, mashed
- Large handful of raspberries (some mashed for the ripple)
- Zest of ½ lemon
- ¼ tsp vanilla extract (look for one with no added sugar)
Method
- Preheat the oven to 180°C / 160°C fan. Line a 20cm square brownie tin with baking paper.
- In a large bowl, mash the banana with a fork until smooth.
- Add the Greek yoghurt, eggs, oat flour, lemon zest and vanilla extract (if using). Whisk everything together until smooth and well combined.
- In a separate small bowl, mash around half of the raspberries with a fork to create a rough raspberry purée.
- Pour the yoghurt mixture into the prepared tin. Spoon small dollops of the mashed raspberries over the top, then gently swirl through with the tip of a knife or skewer to create a raspberry ripple effect.
- Scatter the remaining raspberries over the top, pressing them gently into the mixture.
- Bake for approximately 25-35 minutes, or until the mixture is fully set and cooked through.
- Leave to cool completely in the tin, then refrigerate for at least 2 hours to firm up before slicing into bars.
If you liked these Lemon & Raspberry Ripple Cheesecake Bars, take a look at my Weetabix cheesecake bowls and my baked banana bars.