Any parent who has taken my Starting Solids & Baby-Led Weaning workshop knows about the importance of iron for babies ages 6-12 months. But did you know that iron is still a really important nutrient for toddlers and preschoolers? Iron carries oxygen throughout the body, which as you can imagine is critical for small growing bodies and minds.

These bites are a great source of iron, with the combination of lentils, pumpkin seeds and oats. Plus, they taste yummy! Though I’ll warn you, for those who aren’t used to eating lentils, they do have a different texture and mouthfeel to them. The beauty of giving them to little ones, though, is that they don’t seem to care!

Another bonus: They’re nut-free, making them a great school snack, and can easily be made to be dairy-free and gluten-free if needed!

*If giving these to a 6-12 month old, omit the honey, which is not safe until 1+ year of age. Also, I might blend the coconut in the food processor first so it’s not as tough and stringy for those newbie eaters.

Ingredients

  • 1/2 cup red lentils, dry
  • 3/4 water
  • 1/2 cup pumpkin seeds, roasted
  • 1/2 cup rolled oats
  • 1/2 cup coconut, shredded and unsweetened
  • 1 banana, mashed
  • 2 tbsp honey
  • dash of cinnamon
  • handful of chocolate chips (optional)

Directions

  1. Preheat oven to 350F.
  2. Cook lentils in water (takes approx. 15 mins). Let cool slightly.
  3. Add pumpkin seeds and rolled oats to food processor and blend for approx. 10-15 seconds. Add blended ingredients to a large bowl.
  4. Blend lentils in food processor for 10 seconds.
  5. Add blended lentils to pumpkin seed and oat mixture and add all other ingredients.
  6. Place spoonfuls of mixture on a greased baking sheet and flatten slightly with spoon.
  7. Bake for 12-15 mins.

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