10 Homemade Baby Snacks Recipes That Make Store-bought Look Boring

Let’s be honest: store-bought baby snacks rarely taste like much, and those ingredient lists can be… mysterious. These 10 homemade baby snacks are simple, wholesome, and totally customizable. They’re soft, easy-to-hold, freezer-friendly, and full of real flavor, so you can feel good about every bite.

We’re talking no-fuss prep, minimal sugar, and textures perfect for little gums and tiny fists. Whether you’re doing purees, baby-led weaning, or a mix, there’s something here to make snack time the happiest mini-meal of the day.

1. Banana Oat “Teething” Fingers That Don’t Crumble Everywhere

These soft oat bars are gently sweet, sturdy enough for little hands, and soothing on sore gums. They’re naturally sweetened with banana and come together in minutes—no mixer, no drama.

Ingredients:

• 2 ripe bananas, mashed (about 1 cup)
• 1 cup quick oats (or finely pulsed rolled oats)
• 1 tablespoon ground flaxseed (optional, for extra fiber)
• 1/2 teaspoon cinnamon
• 1 teaspoon melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a small baking pan (8×8 or similar) with parchment.
2. In a bowl, mix mashed banana, oats, flaxseed, cinnamon, oil, and vanilla until a thick, sticky dough forms.
3. Spread mixture into the pan about 1/2-inch thick. Press down to flatten evenly.
4. Bake 14–18 minutes until set and slightly golden at the edges.
5. Cool completely, then slice into finger-shaped bars.

Serve as-is or chilled. For variety, stir in a tablespoon of finely grated apple or pear. Store in the fridge for 4 days or freeze for 2 months. If your baby is new to texture, warm slightly so they’re extra soft.

2. Creamy Avocado Yogurt Swirl That Babies Devour

Two ingredients, silky as a cloud, and loaded with healthy fats and probiotics. This spoonable snack is perfect for breakfast, snack time, or whenever you need something fast and nourishing.

Ingredients:

• 1/2 ripe avocado
• 1/2 cup plain whole-milk yogurt (dairy or unsweetened coconut yogurt)
• 1 teaspoon fresh lime or lemon juice (optional, slows browning)
• Pinch of cinnamon or nutmeg (optional)

Instructions:

1. Mash avocado until very smooth or blend for a silkier texture.
2. Stir in yogurt and citrus juice until well combined.
3. Sprinkle with a pinch of warm spice if you like.

Serve with a small spoon or dab onto soft toast strips. Add a teaspoon of mashed banana for extra sweetness, or a drizzle of smooth peanut butter if previously introduced. Best eaten fresh; refrigerate leftovers up to 24 hours.

3. Tiny Veggie Egg Muffins That Reheat Like a Dream

These mini frittatas hide all sorts of veggies and come out super tender. They’re protein-packed, easy to grip, and ideal for batch-cooking busy weeks.

Ingredients:

• 4 large eggs
• 1/4 cup whole milk or breastmilk/formula
• 1/4 cup very finely chopped spinach
• 1/4 cup very finely grated zucchini (squeeze out moisture)
• 2 tablespoons finely grated carrot
• 2 tablespoons finely grated mild cheese (optional)
• 1 teaspoon olive oil
• Pinch of mild paprika or dried oregano

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin with olive oil.
2. Whisk eggs and milk until frothy. Stir in veggies, cheese (if using), and seasoning.
3. Fill cups nearly to the top. Bake 10–14 minutes until set in the center.
4. Cool in the pan 5 minutes, then remove gently.

Serve warm or room temp. Pair with avocado slices or soft fruit. Freeze extras in a single layer, then transfer to a bag—reheat in 20–30 seconds in the microwave or 5 minutes in a low oven.

4. Sweet Potato Cinnamon Stars That Melt in the Mouth

These soft baked bites are sweet potato-forward with just a whisper of spice. They hold together for little fingers yet are tender enough for newer eaters.

Ingredients:

• 1 cup mashed cooked sweet potato (well smashed)
• 1 large egg
• 1/3 cup oat flour (blend oats into flour)
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Stir all ingredients into a thick batter. If too wet, add 1–2 tablespoons more oat flour.
3. Scoop teaspoonfuls onto the sheet and flatten into small rounds or use a tiny cutter for stars.
4. Bake 10–12 minutes until set and dry to the touch.

Serve plain or with a dab of plain yogurt. Swap sweet potato with pumpkin or butternut squash. Store in the fridge for 4 days or freeze up to 2 months. Warm slightly before serving for extra softness.

5. No-Sugar Applesauce Oat Cookies Babies Can Actually Gum

Think soft, cake-y cookies that taste like a cozy fall day. They’re naturally sweet from applesauce and completely flexible—add-ins welcome.

Ingredients:

• 1/2 cup unsweetened applesauce
• 1/2 cup mashed banana (about 1 medium)
• 1 cup quick oats
• 1 tablespoon chia seeds (optional)
• 1 teaspoon cinnamon
• 1 teaspoon melted coconut oil
• 1/2 teaspoon vanilla extract (optional)
• 2 tablespoons very finely chopped raisins or soft dried apricots (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet.
2. Mix all ingredients in a bowl until thick and spoonable.
3. Scoop tablespoonfuls and flatten slightly with wet fingers.
4. Bake 12–15 minutes until set and lightly golden.

These freeze beautifully and thaw quickly. Swap applesauce for pear puree, and add a pinch of ginger for a tiny flavor upgrade. For older babies, stir in a teaspoon of finely chopped nuts if already introduced and tolerated.

6. Cheesy Cauliflower Tots That Disappear From the Plate

Mild, savory, and soft, these tots sneak in veggies with a comforting cheesy flavor. They’re perfect as a handheld side or snack and pair well with yogurt dip.

Ingredients:

• 2 cups cauliflower rice (fresh or thawed from frozen, squeezed dry)
• 1/3 cup finely grated mild cheese (mozzarella or cheddar)
• 1/4 cup fine breadcrumbs or oat flour
• 1 large egg
• 1 tablespoon finely chopped chives or parsley (optional)
• 1 teaspoon olive oil (plus more for brushing)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet and brush with a bit of oil.
2. Stir all ingredients in a bowl until the mixture holds together. If crumbly, add 1–2 teaspoons more egg; if wet, add more crumbs.
3. Shape into small ovals or patties and place on the sheet. Brush tops with a little oil.
4. Bake 15–18 minutes, flipping once, until lightly golden and set.

Serve warm with plain yogurt mixed with a squeeze of lemon. For variety, sub broccoli for cauliflower or add a spoonful of mashed potato for extra softness. Refrigerate 3–4 days or freeze up to 2 months.

7. Peachy Chia Pudding Pops For Teething Relief

Cold, soothing, and lightly sweet, these soft pops are perfect for sore gums and warm afternoons. They’re creamy without added sugar and easy to customize with any fruit.

Ingredients:

• 1 cup ripe peach slices (fresh or thawed frozen)
• 3/4 cup full-fat coconut milk or whole milk
• 2 tablespoons chia seeds
• 1/2 teaspoon vanilla (optional)

Instructions:

1. Blend peaches and milk until smooth.
2. Stir in chia seeds and vanilla. Let sit 10 minutes to thicken, stirring once.
3. Pour into small silicone pop molds or ice cube trays with baby-friendly sticks.
4. Freeze at least 4 hours.

For babies new to seeds, blend again after thickening to break them up. Try mango, pear, or banana instead of peach. Always supervise closely with pops and offer small portions to avoid too-cold mouth discomfort.

8. Soft Lentil Carrot Bites With Gentle Spices

These protein-rich bites are tender and flavorful without any heat. They pack lentils, veggies, and fiber into cute little nibbles perfect for self-feeding.

Ingredients:

• 1 cup cooked red lentils (very soft; drained well)
• 1/2 cup finely grated carrot
• 1/4 cup oat flour or fine breadcrumbs
• 1 egg yolk (or whole egg for older babies)
• 1 teaspoon olive oil
• 1/4 teaspoon mild curry powder or cumin (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Mash lentils lightly with a fork. Stir in carrot, oat flour, egg, oil, and spice.
3. Form small patties or nuggets. If mixture is sticky, wet your hands or add a touch more flour.
4. Bake 12–15 minutes until set and just turning golden at the bottom.

Serve with a dollop of plain yogurt or mashed avocado. Add finely chopped steamed spinach or sweet corn for variety. Freeze and reheat gently in a skillet with a splash of water to keep them soft.

9. Blueberry Millet Snack Bars With Just-Right Chew

These soft bars are naturally sweet and speckled with juicy blueberries. Millet gives a delicate crunch while staying baby-friendly and easy to gum.

Ingredients:

• 1 cup cooked millet (very soft)
• 1/2 cup unsweetened applesauce or pear puree
• 1 ripe banana, mashed
• 1/2 cup finely ground oats (oat flour)
• 1/2 cup fresh or frozen wild blueberries (smaller size is ideal)
• 1 tablespoon melted coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
2. Mix mashed banana, applesauce, oil, and cinnamon. Stir in millet, oat flour, and baking powder.
3. Fold in blueberries gently. Spread batter evenly in the pan.
4. Bake 20–25 minutes until set in the center. Cool fully before slicing into bars.

These travel well and don’t crumble too much—parent win. Swap millet for quinoa (well rinsed and cooked) if preferred. Store chilled for 5 days or freeze for 2 months.

10. Gentle Chickpea Hummus Pinwheels That Tiny Hands Can Unroll

Soft tortilla pinwheels smeared with extra-smooth hummus and rolled for easy gripping. They’re savory, satisfying, and endlessly adaptable to your baby’s favorites.

Ingredients:

• 1 cup no-salt-added chickpeas, drained and rinsed
• 2–3 tablespoons plain whole-milk yogurt or water (to thin)
• 1 tablespoon tahini (optional; skip if not introduced)
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• Pinch of cumin or smoked paprika (optional)
• 2 soft whole-wheat or corn tortillas (6–8 inch)
• 2 tablespoons very finely grated cucumber or carrot (well squeezed, optional)

Instructions:

1. Blend chickpeas, yogurt, tahini, oil, lemon, and spice until ultra-smooth. Add more yogurt or water as needed.
2. Spread hummus thinly over each tortilla. Sprinkle with finely grated veg if using.
3. Roll tightly and slice into 1-inch pinwheels. For newer eaters, cut into halves or leave as a whole roll to gnaw.

Serve with soft fruit or steamed veggie sticks. Try white beans instead of chickpeas for an even creamier spread. Refrigerate leftovers up to 2 days; brush tortillas with a little water before serving to keep them soft.

Helpful Notes For Baby Snacks

• Always serve snacks in age-appropriate sizes and textures. For new eaters, aim for soft, mashable textures you can press between fingers.
• Skip added salt and sugar. Babies don’t need them, and they’ll love the natural flavors.
• Introduce potential allergens (like dairy, eggs, nuts, sesame) one at a time and in small amounts, per your pediatrician’s advice.
• Supervise closely during eating. Offer water in an open cup or straw cup with snacks.

There you have it—10 easy, wholesome, and seriously tasty homemade baby snacks that make store-bought look, well, a little sleepy. Pick one to try this week, stash a few in the freezer, and enjoy those happy, munchy moments. You’ve got this, chef-parent!