Blueberry Cheesecake Bars

Ingredients

• 2 eggs
• 2 ripe bananas
• 1/2 cup full-fat Greek yoghurt
• 2 tablespoons oat flour
• 1 handful blueberries

Method

1. 01

   Preheat the oven to 180°C (160°C fan) / 350°F and line a 20 cm (8-inch) square tin with baking paper.

2. 02

   Peel the bananas and break them into a food processor or blender.

3. 03

   Add the eggs, oat flour and Greek yoghurt.

4. 04

   Blend until completely smooth.

5. 05

   Pour the batter into the tin and spread it evenly.

6. 06

   Scatter the blueberries over the top.

7. 07

   Bake for about 20 minutes, until golden at the edges and set in the middle — a knife in the centre should come out clean, with no wet batter.

8. 08

   Let it cool completely in the tin (it firms up as it cools), then cut into squares.

9. 09

   Before serving to a baby, press every blueberry flat or cut it in half.

How to offer

Makes about 9 squares. From 9 months, offer a finger-length strip or small bite-size pieces. Always press each blueberry flat or halve it first — whole round berries are a choking risk. Egg and milk (yoghurt) are common allergens, so offer them on their own a few times before using them in recipes. Oats may contain gluten; use certified gluten-free oat flour if you need to. No added sugar — the ripe banana sweetens it. Always supervise baby during mealtime.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze the squares individually for up to 2 months; thaw in the fridge and serve cold or at room temperature.

Nutrition note

Bananas are rich in minerals like folate, vitamin B6, vitamin C, and potassium that babies require to flourish in addition to carbohydrates to fuel the body. Together, these nutrients help to maintain blood pressure, skin health, the neurological system, and iron absorption.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer