10 Easy Organic Baby Food Recipes You Can Make at Home

As parents, we all want the best for our little ones, and that includes providing them with the most nourishing, wholesome foods possible. While store-bought baby food options have improved in recent years, there’s nothing quite like the peace of mind that comes from making your own organic baby food at home. Not only is it more cost-effective, but you also have complete control over the ingredients, ensuring your baby is getting the optimal nutrition they need to thrive.

1. Sweet Potato and Pear Puree

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1 ripe pear, peeled, cored, and cubed
• 1/4 cup filtered water

Preparation

1. In a steamer basket, steam the sweet potato cubes until fork-tender, about 10-12 minutes.
2. Add the pear cubes to the steamer basket and continue cooking for an additional 5-7 minutes, until both the sweet potato and pear are very soft.
3. Transfer the cooked sweet potato and pear to a high-powered blender or food processor. Add the filtered water and blend until smooth and creamy.
4. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 1/2 cup serving):

• Calories: 80
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 20g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 1g

2. Avocado and Banana Puree

Ingredients

• 1 ripe avocado, pitted and cubed
• 1 ripe banana, peeled and sliced
• 1/4 cup filtered water

Preparation

1. In a high-powered blender or food processor, combine the avocado cubes, banana slices, and filtered water.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Nutritional Information (per 1/2 cup serving)

• Calories: 120
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 12g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 2g

3. Butternut Squash and Apple Puree

Ingredients

• 1 cup cubed butternut squash
• 1 medium apple, peeled, cored, and cubed
• 1/4 cup filtered water

Preparation

1. In a steamer basket, steam the butternut squash cubes until fork-tender, about 12-15 minutes.
2. Add the apple cubes to the steamer basket and continue cooking for an additional 5-7 minutes, until both the squash and apple are very soft.
3. Transfer the cooked squash and apple to a high-powered blender or food processor. Add the filtered water and blend until smooth and creamy.
4. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 1/2 cup serving):

• Calories: 70
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 17g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 1g

4. Spinach and Pea Puree

Ingredients

• 1 cup fresh spinach leaves
• 1 cup frozen organic peas
• 1/4 cup filtered water

Preparation

1. In a small saucepan, bring the filtered water to a boil. Add the spinach leaves and frozen peas, and cook for 3-5 minutes, until the spinach is wilted and the peas are tender.
2. Drain the spinach and peas, reserving the cooking liquid.
3. Transfer the cooked spinach and peas to a high-powered blender or food processor. Add 2-3 tablespoons of the reserved cooking liquid and blend until smooth and creamy.
4. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 1/2 cup serving)

• Calories: 50
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 25mg
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 3g

5. Mango and Coconut Puree

Ingredients

• 1 ripe mango, peeled, pitted, and cubed
• 1/4 cup full-fat organic coconut milk
• 1 tablespoon filtered water (optional)

Preparation

1. In a high-powered blender or food processor, combine the mango cubes and coconut milk.
2. Blend until smooth and creamy, adding the filtered water if needed to achieve the desired consistency.
3. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 1/2 cup serving)

• Calories: 100
• Total Fat: 6g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 1g

6. Baked Cinnamon Apple Slices

Ingredients

• 2 organic apples, cored and sliced into 1/4-inch thick pieces
• 1 teaspoon ground cinnamon
• 1 tablespoon filtered water (optional)

Preparation

1. Preheat your oven to 375°F (190°C).
2. Arrange the apple slices in a single layer on a parchment-lined baking sheet.
3. Sprinkle the ground cinnamon evenly over the apple slices.
4. Bake for 15-20 minutes, or until the apples are tender and lightly caramelized.
5. If the apples seem too dry, you can lightly spritz them with the filtered water before serving.
6. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 3 slices)

• Calories: 50
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 13g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 0g

7. Roasted Sweet Potato and Quinoa Bites

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1/2 cup cooked organic quinoa
• 1 tablespoon filtered water (optional)

Preparation

1. Preheat your oven to 400°F (200°C).
2. Spread the sweet potato cubes in a single layer on a parchment-lined baking sheet.
3. Roast the sweet potato for 20-25 minutes, or until fork-tender.
4. Transfer the roasted sweet potato to a food processor and pulse until smooth. Add the cooked quinoa and pulse again until well combined.
5. If the mixture seems too dry, add the filtered water and pulse until you achieve a soft, pliable consistency.
6. Using a small spoon or cookie scoop, form the sweet potato-quinoa mixture into bite-sized pieces and place them on a parchment-lined baking sheet.
7. Bake the bites for an additional 10-12 minutes, or until lightly golden.
8. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 3 bites)

• Calories: 80
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 16g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 3g

8. Blueberry and Yogurt Swirl

Ingredients

• 1 cup fresh or frozen organic blueberries
• 1 cup plain, whole-milk organic yogurt
• 1 tablespoon filtered water (optional)

Preparation

1. In a small saucepan, combine the blueberries and 1 tablespoon of filtered water (if using fresh blueberries).
2. Cook over medium heat, stirring occasionally, until the blueberries have softened and released their juices, about 5-7 minutes.
3. Remove the blueberry mixture from the heat and let it cool slightly.
4. In a high-powered blender or food processor, combine the cooked blueberries and the plain yogurt. Blend until smooth and creamy.
5. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 1/2 cup serving)

• Calories: 90
• Total Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 35mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 5g

9. Carrot and Chickpea Fritters

Ingredients

• 1 cup grated organic carrots
• 1 cup cooked organic chickpeas, mashed
• 2 tablespoons organic whole-wheat flour
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon filtered water (optional)
• 1 tablespoon organic olive oil (for cooking)

Preparation

1. In a medium bowl, combine the grated carrots, mashed chickpeas, whole-wheat flour, cumin, and coriander. Mix well until fully incorporated.
2. If the mixture seems too dry, add the filtered water and mix again until you achieve a soft, pliable consistency.
3. In a large skillet, heat the olive oil over medium heat.
4. Scoop heaping tablespoons of the carrot-chickpea mixture and gently flatten them into small patties.
5. Fry the fritters for 2-3 minutes per side, or until golden brown.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
7. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (per 2 fritters)

• Calories: 120
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 80mg
• Total Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 4g

10. Banana and Oat Cookies

Ingredients

• 1 ripe banana, mashed
• 1 cup organic rolled oats
• 1 tablespoon organic nut butter (optional)
• 1 teaspoon ground cinnamon

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mash the ripe banana until smooth.
3. Add the rolled oats, nut butter (if using), and ground cinnamon. Stir until well combined.
4. Scoop heaping tablespoons of the mixture and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the cookies are lightly golden and firm to the touch.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritional Information (per 1 cookie)

• Calories: 50
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 2g

Embarking on the journey of making your own organic baby food can be a truly rewarding experience for both you and your little one. Not only will you have the peace of mind of knowing exactly what’s going into their meals, but you’ll also be able to introduce them to a wide variety of flavors and textures that will help support their growth and development. So, grab your apron, fire up your blender, and get ready to whip up some delicious, homemade organic baby food that your little one is sure to love!