Why These Porridge Fingers Are a Game-Changer for Busy Parents
As a mom of two toddlers, I know the struggle of finding healthy, mess-free baby snacks that are both nutritious and actually eaten. That’s why I created this Dairy-Free Porridge Fingers Recipea n o-fuss, no-dairy, no-sugar solution that turns humble oats into soft, easy-to-hold finger food perfect for baby-led weaning. Inspired by classic British porridge but reimagined for little hands, these fingers are naturally sweetened with banana and packed with fiber and iron.
These dairy-free porridge fingers are quick to make, freezer-friendly, and ideal for babies 6 months and up. They’re also gluten-free adaptable and perfect for on-the-go meals, daycare snacks, or quiet breakfasts. Whether you’re managing allergies, following a plant-based diet, or just want a wholesome baby recipe, this one’s a keeper!
Key Recipe Information
Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 15 minutes (to firm up)
Servings: Makes 12–14 fingers
Estimated Cost: Affordable
Ingredients for Dairy-Free Porridge Fingers Recipe
1 cup (90g) rolled oats (certified gluten-free if needed)
1–2 tbsp maple syrup or date syrup (optional, for babies over 12 months)
✅ All ingredients are naturally dairy-free, refined sugar-free, and pantry-friendly!
Equipment You’ll Need
Small saucepan
Mixing bowl
Loaf pan (8×4 inch) or small baking dish
Parchment paper (for easy removal)
Fork or potato masher (for banana)
Sharp knife (to cut into fingers)
How to Make Dairy-Free Porridge Fingers
Cook the oats: In a saucepan, combine rolled oats and dairy-free milk. Bring to a gentle simmer over medium heat, stirring frequently, for 8–10 minutes until thick and porridge-like.
Mash and mix: Remove from heat. Stir in mashed banana, chia seeds, cinnamon, salt, and optional sweetener. Mix until smooth and well combined.
Chill slightly: Let the mixture cool for 5 minutes—this helps it set faster.
Pour into pan: Line a loaf pan with parchment paper. Pour in the oat mixture and smooth the top with a spatula.
Refrigerate or bake: For no-bake version, refrigerate for 2+ hours until firm. For firmer, sliceable fingers, bake at 350°F (175°C) for 20 minutes until edges pull away slightly.
Cool completely: Let cool in pan for 15 minutes, then lift out using parchment.
Cut into fingers: Slice into 12–14 rectangular “fingers” (about ¾-inch wide). They should hold their shape but remain soft.
💡 Tip: For extra grip, roll cooled fingers in crushed oats or coconut flakes!
Chef’s Tips, Variations & Storage
✅ Make-ahead friendly: These keep beautifully in the fridge or freezer perfect for meal prep!
👶 Baby-led weaning tip: Ensure fingers are soft enough to squish between your fingers (safe for gums).
🌱 Dietary variations:
Nut-free? Use oat or soy milk.
Egg-free & vegan? Already is!
Add-ins: Stir in unsweetened applesauce, blueberries, or unsweetened shredded coconut.
🧊 Storage:
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months. Thaw at room temp or gently warm.
Serve alone or with a side of dairy-free yogurt or mashed avocado for extra healthy fats!
Nutrition Information (Per Finger)
Calories: 65
Carbohydrates: 11g
Fiber: 2g
Sugar: 2g (natural, from banana)
Protein: 2g
Fat: 1.5g
(Values are estimates; actuals vary based on milk and add-ins used.)
Final Thoughts & Your Turn!
This Dairy-Free Porridge Fingers Recipe is a nutritious, stress-free win for parents seeking wholesome, allergen-friendly baby food that’s actually eaten! It’s easy, budget-friendly, and endlessly adaptable plus, it sneaks in fiber, iron, and healthy fats without a single drop of dairy.
Made these for your little one? I’d love to hear how it went! 👉 Leave a comment below with your baby’s reaction or your favorite add-in! 👉 Share this post with a fellow parent who needs simple, healthy baby recipes! 👉 Try our other favorites: [Easy Avocado Baby Bites] or [No-Sugar Banana Oat Muffins]!
FAQs
Are porridge fingers suitable for baby-led weaning?
Yes! Their soft-yet-firm texture makes them perfect for babies 6+ months practicing self-feeding just ensure they’re not too crumbly.
Can I make this recipe without banana?
Yes! Substitute with ½ cup unsweetened applesauce or pumpkin puree for binding and natural sweetness.
Is this recipe truly dairy-free?
Absolutely as long as you use certified dairy-free milk and check oat labels for cross-contamination if needed.
When can babies have maple syrup?
Wait until after 12 months due to botulism risk. For younger babies, skip added sweeteners the banana is enough!
Can I use instant oats?
Not recommended they turn mushy. Use rolled oats for the best texture and hold.
Join the Conversation!
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Soft, no-dairy, no-sugar porridge fingers perfect for baby-led weaning! Made with simple pantry staples like oats, banana, and dairy-free milk, these easy-to-hold baby snacks are nutritious, mess-friendly, and ready in under 30 minutes. A wholesome baby recipe that’s naturally dairy-free, freezer-friendly, and loved by little ones.
Author:Alana
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12–14 fingers 1x
Ingredients
Scale
1 cup (90g) rolled oats (certified gluten-free if needed)
1½ cups (360ml) unsweetened dairy-free milk (oat, almond, or soy)
1 ripe banana, mashed (about ½ cup)
1 tbsp chia seeds or ground flaxseed
½ tsp ground cinnamon (optional)
Pinch of salt
1–2 tbsp maple syrup or date syrup (optional, for babies over 12 months)
Instructions
In a small saucepan, combine rolled oats and dairy-free milk. Bring to a gentle simmer over medium heat, stirring frequently, for 8–10 minutes until thick and porridge-like.
Remove from heat. Stir in mashed banana, chia seeds, cinnamon, salt, and optional sweetener. Mix until smooth.
Let the mixture cool slightly (5 minutes), then pour into a parchment-lined 8×4-inch loaf pan. Smooth the top.
For no-bake version: refrigerate for 2+ hours until firm. For firmer fingers: bake at 350°F (175°C) for 20 minutes.
Let cool completely in the pan (15 minutes), then lift out using parchment paper.
Cut into 12–14 rectangular fingers (about ¾-inch wide). They should be soft but hold their shape.
Notes
✅ For baby-led weaning: Ensure fingers are soft enough to squish between your fingers (safe for gums).
✅ No banana? Substitute with ½ cup unsweetened applesauce or pumpkin puree.
✅ Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months.
✅ Skip sweeteners for babies under 12 months—banana provides natural sweetness!
Alana Bennett
Hi, I’m Alana! I’m a home cook from North Carolina who believes great food brings people together. I started alanarecipes to share easy, flavorful recipes that anyone can make. From cozy classics to fun kitchen experiments, I’m here to help you cook with joy—one delicious dish at a time.
