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.

Irresistible Dairy-Free Porridge Fingers Recipe for Babies

Name: Irresistible Dairy-Free Porridge Fingers Recipe for Babies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12–14 fingers
Cuisine: American
Ingredients: 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)

Easy Dairy-Free Porridge Fingers Recipe for Babies

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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)

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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!

Find it online: https://alanarecipes.com/dairy-free-porridge-fingers-recipe/