Age: 9 months +
The oat biscuits with ricotta are my daughter’s favorites, and I offer them for both morning and afternoon breakfast. The idea was borrowed from the blog Vkusnoteka and I developed it further. In the original recipe, sweetness came from the honey but I used to cook them with two crushed bananas. Also, instead of a whole egg I`ve just put yolk.
Oat biscuits with ricotta
10 tablespoons fine oatmeal
250 g ricotta
2 yolks (or 1 whole egg if the child is 1 year or older)
2 bananas (or 3 tablespoons of honey if the child is 1 year or older)
How to cook it:
Prepare the oatmeal from the previous evening, following the recommendations for soaking grains.
Preheat the oven to 180 °. Mix all products. Store in the fridge for half an hour. Using a spoon shape the biscuits on a tray covered with baking paper. Bake for about an hour. Remove and put it on a grid. Store in a box with lid. Enjoy!