Three vegetable savoury flapjacks

25-30 Minutes



These gut-loving flapjacks are not just delicious but also a nutritional powerhouse. Packed of three different vegetables, oats, and seeds, they provide a balanced mix of vitamins, minerals, and fibre essential for your little one’s growth development and, of course, their gut!

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Adjust Servings
160g rolled oats
One carrot grated
One courgette grated (and water squeezed out)
One small tin of sweetcorn drained and blended to a purée
70-80g seeds ( I used half-ground flaxseed and 1/2 sesame seeds- but you can use any seeds)
60ml oil
60-80g cheddar cheese (*sub for dairy-free if needed)
Two eggs (sub for flax or chia ‘eggs’ if required)



Preheat your oven to 190°C and line a square tin e.g 20cm x 20cm (8” x 8”) Prepare your vegetables. Grate your carrot. Grate your courgette and squeeze out the water. Place your drained sweetcorn in a blender (or use a hand blender) and blitz to a puree In a bowl, combine all the ingredients above and mix well Spread the mixture evenly in your tin, pressing down well using the back of a spoon or glass to pack together well Bake for 25-30 minutes until golden brown Allow to cool in the tin, then cut into squares and enjoy!
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