Recipes You Can Use at Home
We love to bake and make cooking a regular part of our weekly routines in every room. It’s a wonderful way for children to explore new textures, develop fine motor skills, and learn about healthy eating.
All of our recipes are created in line with EYFS guidance, meaning they’re free from added sugar and salt — perfect for little ones to enjoy safely.
Take a look at some of our healthy baking recipes that you can try at home too! We hope you have as much fun making them as we do.
2-Ingredient Banana & Oat Squares
Makes: 12–16 small squares Time: 10 min prep · 15–20 min bake
Ingredients
2 large ripe bananas (about 240 g peeled)
160 g rolled oats (about 2 cups)
Method
Heat oven to 180°C (160°C fan). Line a small tin (~20 × 20 cm) with baking paper.
Mash bananas in a bowl until smooth.
Stir in the oats to make a thick, spoonable mixture. Rest 2–3 minutes so oats hydrate.
Spread evenly in the tin (~1.5 cm thick) and smooth the top.
Bake 15–20 minutes until set and lightly golden at the edges.
Cool in the tin, then lift out and cut into baby-sized squares or fingers.
Notes (still just two ingredients)
Texture should be soft and squishable; for younger babies, cut into thin fingers.
No added sugar or salt. Serve with water and, if desired, plain yoghurt or fruit on the side (not mixed into the recipe).
Store airtight for 24 hours or freeze up to 2 months; defrost and warm lightly before serving.
This can be done with different fruits!
Carrot Veggie Muffins
Makes: 12 mini or 8 standard muffins Time: 10 min prep · 15–22 min bake
Ingredients
150 g finely grated carrot (well squeezed)
1 large ripe banana, mashed (about 120 g) — OR — 150 g unsweetened applesauce
120 g wholemeal flour
60 g rolled oats (or quick oats)
180 g plain full‑fat yoghurt (or dairy‑free yoghurt)
60 ml milk (whole or dairy‑free)
1½ tsp baking powder
¼ tsp bicarbonate of soda
Method
Heat oven to 180°C (160°C fan). Line a mini or standard muffin tin with cases (or lightly line with baking paper).
In a bowl, whisk the mashed banana/applesauce with the yoghurt, milk and vanilla (if using).
Stir in the grated carrot.
In a separate bowl, combine wholemeal flour, oats, baking powder and bicarbonate of soda.
Tip the dry ingredients into the wet and fold just to combine. The batter should be thick but spoonable. Rest 3–5 minutes so the oats hydrate.
Divide between cases (heaped teaspoon for mini; heaped tablespoon for standard).
Bake until risen and springy: 15–18 min for mini, 18–22 min for standard. A skewer should come out clean.
Cool in the tin 5 minutes, then transfer to a rack. Serve slightly warm or at room temperature.
3-Ingredient Soda Bread Sticks
Makes: ~18–24 finger sticks Time: 10 min prep · 12–15 min bake
Ingredients
300 g flour (wholemeal, or 50:50 wholemeal/plain)
1 tsp bicarbonate of soda
250–280 ml full-fat plain yoghurt (start with 250 ml)
Method
Heat oven to 200°C (180°C fan). Line a baking tray with baking paper.
Mix dry: In a bowl, whisk flour and bicarbonate of soda.
Add yoghurt and stir to a soft, slightly sticky dough. If dry, add 1–2 tsp more yoghurt.
Shape: Pat to ~2 cm thick. Cut into finger-width strips (about 1.5 × 8–10 cm). Round edges gently.
Bake 12–15 minutes until just set and lightly golden.
Cool on a rack. Serve warm or at room temperature.
Baby Notes
Aim for soft, squishable sticks. If a little crisp, drape with a clean tea towel while cooling.
Serve with plain yoghurt, or vegetable purée for dipping.
No added salt or sugar.
