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)
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.
Recipe provided by Kayley Monagham of @friendlyfirstfoods