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1¾ cups pumpkin puree (15 oz can)

1¾ cups banana puree (about 3–4 very ripe bananas)

200g sourdough discard

½ cup wheat bran

3 cups rolled oats (ground into oat flour)

3 whole eggs

100g full-fat Greek yogurt

2 tablespoons ground flaxseed + 6 tablespoons water (let sit 5 minutes — this makes 2 flax "eggs")

3½ teaspoons baking powder

1¾ teaspoons pumpkin spice (or a mix of cinnamon, nutmeg, ginger if you prefer)

3½ tablespoons (50g) mild oil (like avocado or light olive oil)

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1. Preheat oven to 350°F (175°C).

2. Blend the rolled oats until very fine, like flour.

3. In a large bowl, mix together pumpkin puree, banana puree, sourdough discard, Greek yogurt, eggs, flax mixture, and oil.

4. Stir in oat flour, wheat bran, baking powder, and pumpkin spice until just combined.

5. Batter should be thick but pipeable or scoopable. If too thick, add a splash of milk or water. If too thin, sprinkle in a bit more oat flour.

6. Pipe small dollops or spoon onto a parchment-lined baking sheet.

7. Bake 10 minutes, then turn off the oven and let sit inside for another 8–10 minutes to gently finish cooking.

8. Cool completely on a wire rack before storing.

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2 banana version

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2 bananas

½ cup yogurt

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Texture outcome

Softer and moist from the yogurt

Slight chewiness from the sourdough and flax

Not overly eggy

Toddler-safe, freezer-friendly, and nutrient-dense!

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Freezing tips

Cool completely.

Freeze in a single layer on a tray, then transfer to freezer bags.

Reheat gently in a toaster oven or microwave.

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