raspberry oat bars

raspberry oat barsraspberry oat bars

I did the unthinkable yesterday and ventured solo to Ikea with my two lovely little cherubs.

By some miracle they both behaved (very uncharacteristically) like angels.

So I took advantage of their great moods and shopped, shopped and shopped whilst Harry giggled at Grace as she pushed him in the trolley through the maze of furniture and homewares.

We did stop halfway though for a lovely snack and my little shoppers were so happy to munch on these raspberry oat bars I’d packed into our lunch box.

These bars are delicious and couldn’t be simpler to prepare.  Just pop the ingredients into a food processor and blitz.  Once the batter is nestled in the tin gently press a few raspberries into the bars and bake for 20-25 minutes or until gorgeously golden.

This recipe makes 16 bars that will vanish all too quickly.  They really are delicious.  And did I mention this recipe contains no eggs and no sugar!  These bars are instead sweetened by a couple of ripe bananas and a handful of mejool dates.  The vanilla extract and ground cinnamon also provide the bars with a good hit of gorgeous flavour.

The texture of these bars is soft and squishy yet firm which makes them wonderful for baby led weaning beginners as they will withstand their tight grip.

My little ones also enjoy these bars for breakfast.  I serve them alongside a little fresh fruit and they are gobbled up in no time.

To create your own batch of raspberry oat bars simply…

raspberry oat bars

Begin by preheating your oven to 180 degrees celsius (350 F).  Line a square baking tin (20cm x 20cm) with baking paper and set aside.

raspberry oat bars

Place the milk, bananas, dates and vanilla extract into the bowl of a food processor and blitz until smooth.

raspberry oat barsraspberry oat bars

Add the oats, coconut, wholemeal flour, baking powder and cinnamon and pulse to combine.

raspberry oat barsraspberry oat bars

Place the batter into the prepared tin and use a spatula to smooth the top and press the batter into the corners.

raspberry oat barsraspberry oat bars

Sprinkle the raspberries over the bars and gently press them ever so slightly into the batter.

raspberry oat bars

Pop into the oven and bake for 20-25 minutes or until golden and set.

raspberry oat bars

Allow to cool for 5-10 minutes in the tin before placing on a wire rack to cool completely.

raspberry oat bars

Cut into 16 bars.

raspberry oat bars

Serve alongside a little fresh fruit for a lovely little morning or afternoon tea.  Enjoy x

raspberry oat bars

raspberry oat bars

makes 16 bars

not suitable to freeze, but I promise they will disappear long before the need to freeze


1/3 cup milk

6 mejool dates, pitted

2 medium bananas

1 teaspoon vanilla extract

1 cup wholemeal plain flour

1 teaspoon baking powder

1 cup shredded (or decicated) unsweetened coconut

1 cup oats

1 teaspoon cinnamon, ground

1 cup raspberries, fresh or frozen


Preheat oven to 180 degrees celsius (350 F) and line a 20cm x 20cm slice tin with baking paper.  Place the milk, dates, bananas and vanilla extract into the bowl of a food processor and blitz until smooth.  Add the flour, baking powder, coconut, oats and cinnamon and pulse to combine.  Pour the batter into the prepared tin and smooth with a rubber spatula.  Sprinkle the raspberries over the top and gently press them into the batter.  Bake for 20-25 minutes or until golden and set.  Allow to cool for 5 minutes or so in the tin before removing to cool completely on a wire rack.  Cut into 16 squares.  Enjoy x

You may also like…

apricot coconut squares apricot coconut squares

raspberry swirl tea cakes raspberry swirl tea cakes

raspberry & almond scones raspberry & almond scones


apricot coconut squares

apricot coconut squaresapricot coconut squares

Miss G. and I did a little messing about in the kitchen yesterday afternoon and came up with these gorgeous apricot coconut squares.

The flavours were definitely inspired by last weeks apricot coconut breakfast cookies.  Grace enjoyed the breakfast cookies so much I just had to find another recipe to weave apricot and coconut into and these bars were just the place.

These little darlings are chock full of natural goodness and are a simple mix of bananas, oats, dates, natural peanut butter, maple syrup, vanilla bean paste and of course apricot and coconut.  Pictured below are flaked almonds, however I decided to leave them out of the batter and replace instead with extra shredded coconut.  Doing so created a much more friendly baby led weaning texture and these squares are suitable for bubs approximately 8 months and older.  Younger bubs may find the dried apricot a little too challenging.

Thanks to the food processor the apricot and coconut studded batter comes together in just moments and can be baking away to golden perfection in less than 10 minutes.  Grace really enjoyed making these bars and made sure she was in charge of measuring the ingredients, popping them into the processor and of course turning the processor on (her favourite thing to do in the kitchen).  She also managed to flatten the dough into our prepared baking tin thanks to her pint sized rubber spatula.

Once the squares had baked to golden perfection and cooled we stirred together a little melted white chocolate with greek yoghurt and vanilla bean paste to create a luscious drizzle to adorn the cooled squares with.

Along with a few fresh strawberries these apricot coconut squares make the perfect baby led weaning morning or afternoon tea snack.

To make your own batch of apricot coconut squares simply…

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apricot coconut breakfast cookies

apricot coconut breakfast cookiesapricot coconut breakfast cookies

Miss G. and I did a little baking yesterday and came up with these gorgeously golden darlings and I am so excited to share the recipe.

Not only are these babies chock full of apricot, coconut and oats but are sugar free and can be whipped up and nestled in the oven baking to golden perfection in less than 10 minutes.  And the flavour of these cookies is amazing, the vanilla bean paste and maple syrup work so beautifully with the oats to create the most incredible baby led weaning breakfast.

We ate these for breakfast this morning, along with a little fresh fig but these breakfast cookies would make the perfect addition to any lunch box and make the perfect on-the-go snack.  There not too messy either which is great for when you’re out and about.

Although I haven’t tried to freeze these cookies (they disappear way too quickly) I do think they would freeze beautifully.  Simply wrap individual portions, pop into a freezer container and stash in the deep freeze for up to 3 months.

If your little one is just beginning their baby led weaning adventure these cookies may be a little ambitious and the slightly crumbly texture may be a little too challenging.  However from approximately 8 months onwards your little one should be fine with these cookies.

To create these easy peasy apricot coconut breakfast cookies simply…

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mango coconut scones

mango coconut sconesmango coconut scones

I was so happy to guest post on the gorgeous children’s clothing site Sapling Child last week.  I shared one of my all time favourite baby led weaning recipes, pea & ricotta fritters.  You can find the easy peasy and oh so delish recipe here.

Other than that my day have pretty much been a whole lot of this…

happy days

Just enjoying watching these two play.

Miss G. and I did however manage to bake a gorgeous batch of mango coconut scones yesterday and I am so thrilled to be sharing the recipe.  Not only are these little babies jam packed with mango and coconut goodness but they’re so so so simple to prepare and are unbelievably delicious.  With the help of the food processor I promise you can have these darlings baking away to golden perfection in the oven in less than ten minutes.

And these scones are not only the perfect shape and texture for baby led weaning beginners but are a wonderful addition to any toddlers lunch box.

Happy cooking x

To create your own batch of mango coconut scones simply…

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cranberry pecan oat bars

cranberry pecan oat barscranberry pecan oat bars

With a busier than usual weekend coming up, this morning we decided to get a little uncharacteristically organised and prepare a few lovely little snacks for the lunch box to keep us satisfied whilst on the road.

Along with an easy peasy batch of blueberry muffins and sweet corn fritters, Grace and I stirred together this gorgeously simple batch of cranberry pecan oat bars.

I love these cranberry pecan oat bars.  Not only are they sugar free and chock full of amazingly nutritious bananas, dates, oats, cranberries, coconut and pecans but they couldn’t be simpler to prepare thanks to the muscle of a food processor.  Miss G. and I were easily able to whip these bars up and have them baking away in the oven in less than 10 minutes.

And these gorgeously golden bars make the perfect baby led weaning snack.  They are firm enough to withstand tight little grips whilst soft enough for little mouths to nibble on with ease.  Grace had no trouble demolishing the chopped pecans strewn throughout the bars, however if you think your little one isn’t yet up to the task simply leave them out.

To create these gorgeous cranberry pecan oat bars simply…

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lime & coconut loaf

lime & coconut loaflime & coconut loaf

Grace is now officially 15 months old!


The days of constant napping, seemingly never-ending milk feeds, long sleepless nights and new born cries are long gone and I absolutely adore the lovely little adventures we now share.

Don’t get me wrong, I miss those precious newborn snuggles but watching your little one grow into a bright, bubbly and very inquisitive teeny tiny human being is just wonderful.  At times stressful, very stressful but mostly wonderful.

Lately, trips to the state library have become a lovely little weekly ritual of ours and we both cherish the day out.

Miss G.

Miss G. spends the morning painting, drawing, colouring, reading, singing, clapping and playing games with the other children.

There is always so much for her to do by the time we head home she is absolutely exhausted.

Miss G.

But just before she’s almost tuckered out Miss G. and I head to our favourite grassy spot next to the river to sit on our blanket and nibble on the goodies I’ve popped into the lunch box.

Today, along with fresh rockmelon slices and a yoghurt cup I added a couple of slices of this heavenly lime and coconut loaf.


Chock full of zesty fragrant lime and shredded coconut this loaf is divine and couldn’t be simpler to prepare.  This gorgeous batter takes no more than a few minutes to stir together and after a quick trip to the oven the gorgeously golden loaf emerges smelling of sweet summer lime and coconut goodness.

To create this heavenly lime and coconut studded loaf simply…

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fig & coconut muffins

fig & coconut muffins

fig & coconut muffins

We’re back after a heavenly family break and it feels wonderful to be back in the kitchen.

Over the holidays we found time to relax, visit the beach, play at the park, visit the museum and art gallery, nibble away on picnics that stretched long into the afternoon and soak in plenty of the gorgeous summertime sun.

We also managed to squeeze in a little fruit picking.


Perched by the trunk of a very old and unbelievably beautiful fig tree Miss G. was mezmerised and amazed as she watched Daddy climb branches in order to pluck the precious, just ripe delicacies from their home.

Grace adores figs so she could barely contain her excitement as Dad climbed down the tree carrying a basket full of fresh, fragrant and perfectly ripe figs.

miss g

Thanks to Daddy’s efforts Grace made herself comfortable, nestled into the grass and nibbled away on the lusciously sweet and delicate summertime fruit for the rest of the afternoon.

miss g

However, despite her (and daddy’s) very best efforts we did manage to return home with a week or two supply of glorious figs.

With the figs nestled in the refrigerator they inspired endless nibbles.

We whipped up fig smoothies for breakfast, wrapped them in prosciutto and enjoyed alongside our usual antipasto treats, we also put together the most gorgeous rocket salad spiked with fresh figs, ribbons of parmesan, roasted flaked almonds and a good drizzle of extra virgin olive oil and balsamic vinegar for supper one evening.  

The fig supply seemed to be never ending.

As the days passed and knowing how delicate these little babies are I was keen to get cooking to use up the last of our harvest.  After a little thought and craving something sweet I came up with these super simple, yet unbelievably delicious fig and coconut muffins.

The combination is gorgeous.  The plump pieces of sweet fig strewn throughout the batter work perfectly with the scent and flavour of coconut and teeny tiny hint of cinnamon.  And each fig gently pressed into the top of the muffins caramelise beautifully in the oven, intensifying their sweetness and flavour gorgeously.

Retrieving these glorious celebrations of fig from the oven I was so pleased not one fig went to waste.

miss g

To create this lovely little batch of fig and coconut spiked wholesome muffins simply…

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