Name: Mango and Blueberry Flapjacks
Yield: 12
Ingredients: 250g oats; 50g milled oats,; 50g desiccated coconut; 100g seeds of choice; One whole ripe mango -; 125g blueberries; 100ml light oil or coconut oil; Juice of one large orange; 2-3tbsp maple syrup or runny honey; 1tsp vanilla paste or essence

Flapjacks are a great way for children to get fibre and a range of nutrients. This recipe contains over six different plant-based ingredients and is much lower in sugar than shop-bought options, thanks to the natural sweetness of mango and fresh orange juice. These are perfect as a snack at home or on the go, or add a dollop of yoghurt and side of fruit for an easy breakfast (you can even warm them up).

Suitable from: 1+ year of age

Free from: Milk, Eggs, Nuts, Soya

Easy to adapt to: Gluten-free (use gluten free oats and buckwheat flour)

Cook time: 25-30 minutes

Prep time: 15 minutes

Servings: 12

Ingredients

250g oats
50g milled oats, - buckwheat flour/wholemeal flour
50g desiccated coconut - (I use toasted)
100g seeds of choice - (I used 50g poppy seeds and 50g mixed sunflower and pumpkin seeds)
One whole ripe mango - - flesh only
125g blueberries - (small punnet)
100ml light oil or coconut oil
Juice of one large orange
2-3tbsp maple syrup or runny honey
1tsp vanilla paste or essence

Instructions

Put your oven on to preheat at 180*C and line a 20 x 20 baking tin.
Mix your dry ingredients (oats, flour, coconut and seeds) in a bowl.
Remove the flesh from your mango and squeeze it into a bowl with its juice. Add the oil, orange juice, and syrup to this and mix it well.
Combine your dry and wet ingredients well. Add your blueberries and combine them in the mixture. Then, spread the mixture evenly in your tin, pressing down with the back of a spoon or glass to ensure it’s compact.
Bake for 30-35 minutes until golden brown!

Lucy Upton The Children’s Dietitian

Paediatric Dietitian, Nutritionist and child feeding expert. Lucy is a specialist children's dietitian and feeding therapist with over 14 years of experience. She is passionate about helping all children and their families achieve happiness and health with food and nutrition. Lucy's knowledge of front-line dietetics and nutrition, after over ten years in the NHS, helps to bring experienced, honest, and pragmatic advice to support families and those interested in child nutrition. She has a breadth of experience working in both the NHS and private sector, as well as being an advisor in the early years's public health arena and as a feeding therapist. Lucy is now Director of The Children's Dietitian Ltd, where she and her team enjoy spending much of their time supporting babies and children with tummy troubles, food allergies, feeding difficulties, weaning, growth concerns or those requiring specialist medical and nutrition guidance. She also continues her valuable work as a feeding therapist at The Feeding Trust. She supports essential work within the early years nutrition arena in her role at The Infant & Toddler Forum.