These porridgy fingers are naturally sweet and perfect for breakfast.  They can be made in advance and frozen.

250g porridge oats

200g butternut squash

200ml milk (whichever milk baby is used to is fine)

150g raisins

2 tbsp maple syrup

1/2 tsp all spice

Boil the butternut squash until soft.

Drain the squash and put in a food processor.

Add the oats, milk, maple syrup and all spice.  Mix well.

Mix in the raisins by hand.

Transfer the mixture into a lined baking tray and level out.

Bake in a preheated oven for 20 minutes at 180ºC, until cooked through.

Enjoy!