How to Make Homemade Baby Food: 4 Recipes

Baby Food

Now that my son is all done with baby food, I think I’ll post a baby food recipe…

To be fair, this recipe has been sitting in my drafts for quite some time now, only waiting on some words and pictures to accompany it. And yet, to even get that much more done was a feat too hard for me to accomplish.  I really don’t know how moms of three and four (and more) do it.  I also don’t know how all these other mommy bloggers with very young children manage to continue to post during their baby’s first year (let alone pregnancy)!  Either they are motivated and driven to use their time more wisely than I, or they have more hours in their days.  I prefer to think it is the later.

And now the reason that brought you here: baby food.  Why would I bother making my own baby food when I can buy it?

Two reasons:

  1. It’s cheaper to make homemade.
  2. You can control the ingredients, if you choose, such as using organic produce.

My son was quite fussy about baby food, and although at 10 months his palate has expanded, he used to refuse to eat any baby food that didn’t have fruit in it.  He also much preferred jarred, store-bought baby food over anything I made.  I didn’t understand it, but I attempted to outsmart him with these recipes.  They are all copycats of the Beechnut baby food jars that he loved.  Although I didn’t know how much of each ingredient they used in the jars, I just went to work combining ingredients!

To my joy, he actually ate all of them! (Although, admittedly, he wasn’t quite as enthusiastic about them as he was about the jars.  That may have had to do with the fact that I did not fully puree them though, in order to get him used to a thicker consistency.)  These recipes are pretty much what he subsisted on until he could eat a wider variety of foods and textures.

Other simple (no cooking necessary) purees/foods to feed your baby:

Bananas, mashed

Applesauce (store-bought)

Avocados, mashed

Sweet potatoes, baked then mashed (pop an extra one in for baby when you’re making dinner for you)

Pumpkin puree (after I noticed that he really liked the pumpkin applesauce, I started feeding him pumpkin puree when we had some leftover from other things)


How to Make Homemade Baby Food: 4 Recipes
Prep time
Cook time
Total time
Recipe type: Baby food
  • Cinnamon Pumpkin Apples
    Makes about 3 cups
    1 (15oz) can pumpkin puree (not pie filling)
    3 apples, peeled
    ¼ - ½ teaspoon ground cinnamon

    Carrots, Corn, & Pumpkin
    Makes about 2½ cups
    ½ lbs carrots
    1½ cups steamed corn
    ½ can pumpkin puree

    Sweet potatoes, pumpkin and peas
    Makes about 3½- 4 cups
    2 sweet potatoes
    ½ - 1 can pumpkin puree
    12 ounces frozen peas (or peas & carrots mix)

    Strawberries, Carrots, and Chia Seeds
    Makes about 1¾ cups
    2 - 2½ cups frozen strawberries
    ½ lb carrots
    1 Tablespoon chia seeds
  1. Steam apples, carrots, corn, peas and strawberries, separately. You can use a steamer pan or basket. Fill with a little water and then place the fruit or vegetable in the basket. Cover and bring to a low boil until food is tender when pierced with a fork. Cooking times will be different for each of the foods.

  2. Wash sweet potatoes. Prick with a fork a couple of times and place on the oven rack. Bake in a preheated oven at 350° for about 45 mins - 1 hour, or until soft when pricked with a fork. (Note: my little electric oven is very hot, so it maybe closer to 400 for a regular oven) Once potatoes have cooled peel off skin.

  3. To combine foods for a recipe, place in a bowl and process with an immersion blender or in a blender/food processor. If you save some of the cooking water left over from steaming, you can use it to thin the food as needed to suit your baby. (If you use an immersion blender, you will need to add some liquid to most recipes, or it will not process it very well.)

  4. Portion into ice cube containers or small freezer safe containers. Freeze and then transfer to resealable bags.
You can add as much liquid as needed (I usually use leftover cooking water) to thin out a recipe to a consistency your baby can handle. However, I generally leave it pretty thick before I freeze it because it seems to thin a little because of the ice in the freezer. Also, when you thaw, you can add more liquid (water, formula, or breastmilk) to suit your baby's current stage of eating.

**Note: please follow your doctor's recommendations of what your baby can eat at each stage. I believe that most of these recipes were categorized as Beechnut stage 2.


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