Squishy Autumn Persimmon Oat Bars

Vegan · 12m+ · en

These soft and chewy baked oat bars use the natural jelly-like sweetness of overripe autumn persimmons. Perfect for little hands, they make a nutritious, mess-free snack for toddlers without any added sugar.

Cut the baked square into long sticks for younger toddlers who are still practicing their grip, or small squares for older kids.
If your toddler is ready for more textures, you can mix in a small handful of raisins or crushed walnuts into the batter before baking.
Always let the bake cool completely before cutting; this helps the oats set and prevents the bars from crumbling.

Prep: 10 min
Cook: 25 min
Servings: 8
Age: 12m+

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Ingredients

Very soft persimmons — 540 g / ~3 large · peeled, cored, and seeds removed
Oat flour — 70 g / ¾ cup
Rolled oats — 40 g / ½ cup
Cinnamon — 1 tsp · optional, for that cozy autumn flavor

Steps

Preheat your oven to 180°C (350°F) and line a small square baking tin with parchment paper.
Peel the soft persimmons, remove any tough core or seeds, and place the squishy flesh into a blender or food processor.
Blend the persimmon flesh until it forms a completely smooth, liquid puree.
Transfer the puree to a mixing bowl. Fold in the oat flour, rolled oats, and cinnamon, stirring well until a thick batter forms.
Pour the batter into the lined baking tin and use a spatula to spread it out in an even layer.
Bake for 20-25 minutes until the edges are golden and the center is set. Let it cool completely before slicing into small, toddler-friendly bars.

Frequently asked questions

Can I freeze these oat bars?

Yes! Store the cooled bars in an airtight container in the freezer for up to 3 months. Thaw them at room temperature or warm them slightly before serving.

Which type of persimmon is best to use?

You want a very soft, ripe persimmon. The Hachiya variety is naturally custardy when ripe, but an overripe Fuyu (or Spanish Rojo Brillante) works beautifully too as long as it's squishy.

Do I need to add honey or sugar?

No, overripe persimmons are naturally very sweet and provide all the delicious flavor these bars need, making them perfectly safe and healthy for toddlers.

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What you'll need

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Squishy Autumn Persimmon Oat Bars

Vegan · 12m+ · en

Cut the baked square into long sticks for younger toddlers who are still practicing their grip, or small squares for older kids.
If your toddler is ready for more textures, you can mix in a small handful of raisins or crushed walnuts into the batter before baking.
Always let the bake cool completely before cutting; this helps the oats set and prevents the bars from crumbling.

Prep: 10 min
Cook: 25 min
Servings: 8
Age: 12m+

Cook mode

Ingredients

Very soft persimmons — 540 g / ~3 large · peeled, cored, and seeds removed
Oat flour — 70 g / ¾ cup
Rolled oats — 40 g / ½ cup
Cinnamon — 1 tsp · optional, for that cozy autumn flavor

Steps

Preheat your oven to 180°C (350°F) and line a small square baking tin with parchment paper.
Peel the soft persimmons, remove any tough core or seeds, and place the squishy flesh into a blender or food processor.
Blend the persimmon flesh until it forms a completely smooth, liquid puree.
Transfer the puree to a mixing bowl. Fold in the oat flour, rolled oats, and cinnamon, stirring well until a thick batter forms.
Pour the batter into the lined baking tin and use a spatula to spread it out in an even layer.
Bake for 20-25 minutes until the edges are golden and the center is set. Let it cool completely before slicing into small, toddler-friendly bars.