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Baked Pear Oat Fingers for Babies (8 months+)

These pear-and-oat fingers are intended to be moist and soft, with egg fully cooked through. The layer thickness and bake time still need a kitchen test, so check for a completely set centre and avoid hard crusts before serving.

8 months+SnackEasyBLW
Baked Pear Oat Fingers
  • Age Range8 months+
  • Prep 10 min
  • DifficultyEasy
  • Allergen InformationContains: Egg, Dairy

Ingredients

  • 1 ripe pear, peeled, cored and grated
  • 1/2 cup rolled oats, finely ground
  • 1 egg
  • 2 tbsp pasteurised milk or water
  • Pinch cinnamon (optional)

Preparation

  1. Preheat the oven to 180°C (350°F) and line a shallow baking tray with parchment.

  2. Wash and grate a peeled and completely cored ripe pear, removing all seeds. Mix with finely ground oats, egg and the measured pasteurised milk or water; add optional cinnamon.

  3. Spread the batter evenly in a shallow layer without piling it into thick rounded lumps. Smooth the surface so the egg mixture can cook throughout.

  4. Bake until the centre is fully set with no wet egg batter; an egg dish should reach 71°C (160°F) when measured with a food thermometer. Oven, tray and layer thickness affect cooking time, so no fixed minute claim is provided.

  5. Cool fully and cut into moist soft strips; discard hard browned crusts. Check that each piece squashes or breaks apart readily, and do not offer a dense gummy centre.

Serving by Age

Serve only at the stated 8m+ age gate to a baby able to self-feed. The baked egg-and-oat slab must be fully cooked through and soft enough to squash between fingers, not a hard biscuit or dense gummy bar; trim any crisp edge and cut graspable tender strips. Check the centre and supervise upright feeding.

9 months+

Serve as soft finger-length strips that baby can grip; ensure texture is moist and easily squishable.

Allergen Information

Contains egg. Milk is present only if you choose milk instead of water. Oats are not wheat, but ordinary oats can have gluten cross-contact: check the packet and follow individual allergy or coeliac advice. This recipe is excluded from the gluten-free filter; the dairy filter remains conservative because milk is an option.

Storage

Cool clean untouched cooked portions promptly, refrigerate covered within 1–2 hours and use within 24 hours for a conservative infant-food limit, or freeze promptly where suitable. Reheat only once until steaming hot throughout, stir and cool before serving. Discard food left in baby's bowl.

Related Guides

Frequently Asked Questions

How should I store Baked Pear Oat Fingers?

Cool clean untouched cooked portions promptly, refrigerate covered within 1–2 hours and use within 24 hours for a conservative infant-food limit, or freeze promptly where suitable. Reheat only once until steaming hot throughout, stir and cool before serving. Discard food left in baby's bowl.

Which allergens does Baked Pear Oat Fingers contain?

It contains Egg and Dairy. Check the labels of the products you use, and follow any allergy advice your baby has been given.

Sources & References

This guide is informed by current guidelines from leading health organizations:

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