RECIPE: Baby Friendly Granola

RECIPE: Rebecca Wilson’s ‘What Mummy Makes’ guides parents through the first few weeks of weaning, including advice for first tastes and how to move onto next steps. It’s filled with over 130 simple, fresh and nutritious recipes that use everyday ingredients, and each one is nutritionally balanced. We share Rebecca’s recipe for baby friendly granola!


(Gluten Free, Egg Free, Vegetarian, Vegan*, Dairy Free*)

Whip up a batch of this low-sugar granola in just 30 minutes and it’ll store for 2 weeks ready for quick, healthy breakfasts.

Pulse to a fine crumb for babies from 6 months of age or to a crunchy texture for toddlers.

From the age of 3, you can serve this granola as it comes, without breaking it down.

NB – Whenever you see a * next to the letters in the symbols, this indicates that recipes can be adapted to suit this dietary requirement. Please take care and look for the substitutions listed in the ingredients. This is especially important for parents looking to introduce cow’s milk and other milk products like oat or soya (soy) milk.

Serves 3 adults and 6 littles
Takes 20 minutes


80g (3oz) shop-bought 100% apple purée (use a baby food pouch) or mashed banana (about 1 medium banana)
2 tbsp coconut oil, melted
1 tsp pure vanilla extract
2 tbsp honey or maple syrup* (optional, honey should only be served to babies over 12 months)
250g (9oz) rolled (old-fashioned) porridge oats
4 tbsp poppy seeds
100g (31/2oz) flaked (sliced) almonds
40g (11/2oz) pumpkin seeds
40g (11/2oz) sunflower seeds
60g (2oz) walnuts, roughly crushed
100g (31/2oz) (dark) seedless raisins
40g (11/2oz) unsweetened flaked coconut
large baking tray, lined with non-stick baking paper


  • Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
  • In a large bowl, mix together the fruit purée, melted coconut oil, vanilla extract and honey or maple syrup.
  • Stir in the oats, seeds and crushed nuts until everything has been coated a little in the liquid. Spread over the baking tray in a thin and even layer. Bake in the preheated oven for 7 minutes.
  • After 7 minutes, add the raisins and coconut, stir well using two spatulas and spread back out into an even layer. If there are any nuts that have started to colour quickly, hide them down inside the granola layer, so they don’t burn. Pop the tray back in the oven for 5 minutes more. Check again, stir, then pop back in the oven for 2–4 minutes, making sure the nuts aren’t burning, as they will catch easily towards the end of the cooking.
  • Allow to cool. Store in an airtight container in a cool dark place for up to 2 weeks.


Whole nuts are a choking hazard before the age of 5, which is why flaked and crushed nuts have been used in this recipe. You can use whole nuts to make this granola too, just ensure you blitz or crush with a rolling pin before serving to younger children.

To make this granola suitable for children under the age of 3, spoon half (or as much as you wish) of the granola into a food processor and blitz on full power for a couple of minutes until the nuts, oats and raisins have turned to a powder. If your child is toddler age and can handle a little more texture, just briefly pulse the granola until the nuts have broken into smaller pieces.

To serve, stir through yogurt or milk of your choice, and serve with fruit on the side. You can sprinkle the blitzed baby version over porridge or cereals for an extra hit of goodness.



What Mummy Makes Rebecca Wilson


‘What Mummy Makes’ promotes the joys and benefits of sharing family meals, where baby learns how to eat by watching parents, carers and older children at the table. Eating together encourages babies and children to try a more varied diet, which can help reduce fussiness, and instils a healthy eating routine so mealtimes are less of a struggle. And importantly for busy parents, cooking one meal for the whole family means less stress, time and effort spent in the kitchen.


What Mummy Makes guides parents through the first few weeks of weaning, including advice for first tastes and how to move onto next steps. It’s filled with over 130 simple, fresh and nutritious recipes that use everyday ingredients, and each one is nutritionally balanced. With new and exclusive recipes, the book also features popular favourites loved by the @WhatMummyMakes community. Tried and tested, Rebecca’s healthy dishes can be whipped up in a matter of moments, and all of the recipes in the book are ready in under 30 minutes. With clear, easy to follow instructions and beautiful photography, the book shows you how to serve meals for little ones to enjoy safely.


From breakfasts, lunches and main meals, to snacks and treats, there are plenty of inspiring dishes to try. Delicious recipes include Carrot Cake Porridge and Sheet Pan Pancakes, Cheesy Broccoli Orzo, Spinach and Ricotta Puff Parcels, and One-Pan Lemon Salmon with Courgette and Potato Wedges. There are baby-friendly versions of family classics like Chilli Con Carne, curry, stir-fry and fajitas, and mouth-watering snacks and puddings, including Carrot and Apple Soft Oaty Bars and Creamy Mango and Raspberry Ice Lollies.


Rebecca’s recipes make life a little easier, from top tips for essential ingredients to stock up on to make quick, nutritious meals in a flash, to dishes you can prep and freeze to get ahead, and food for fussy eaters. There is also plenty of expert, nutritionist approved advice to help guide parents and carers, including foods to avoid when weaning, nutritional food profiles, and how to incorporate milk feeds.

What Mummy Makes by Rebecca Wilson is published by Penguin Random House, 23 July 2020.

RRP $29.99

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