18 Wholesome Recipes for 10 Month Old Babies Nutritious

Introducing solids to your 10-month-old is an exciting (and messy!) adventure—but finding wholesome, nutrient-packed recipes they’ll actually love can be tricky. Whether you’re whipping up quick meals or prepping tiny finger foods, we’ve rounded up 18 easy, pediatrician-approved recipes to fuel your little one’s growing curiosity (and appetite!). From creamy veggie mashes to soft, protein-rich bites, these ideas will make mealtime a breeze. Let’s dig in!

Sweet Potato Puree with Cinnamon

This velvety sweet potato puree is like a cozy hug in a bowl—naturally sweet, warmly spiced, and effortlessly smooth.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 1/4 cup whole milk (or heavy cream for extra richness)
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt

Instructions:

1. Place sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return potatoes to the pot over low heat. Add 3 tbsp unsalted butter, 1/4 cup whole milk, 2 tbsp maple syrup, 1 tsp cinnamon, and 1/2 tsp salt. Mash with a potato masher until mostly smooth.
3. For a silky texture, transfer mixture to a food processor and blend for 30 seconds, scraping down the sides as needed. (Skip for a rustic texture.)

The secret here? Blending caramelizes the natural sugars, making the puree taste almost like dessert—without being cloying. Serve it as a side or swipe it onto toast for a sweet-savory twist.

Tip: Roast the sweet potatoes at 400°F for 45 minutes instead of boiling for deeper, caramelized flavor.

Avocado and Banana Mash

This creamy, naturally sweet mash is the ultimate quick snack or baby food—no cooking required, just wholesome ingredients and a fork!

Ingredients:

• 1 ripe avocado, pitted and peeled
• 1 ripe banana
• 1 tsp fresh lime juice
• 1 tsp honey (optional, for extra sweetness)
• Pinch of sea salt

Instructions:

1. In a medium bowl, mash the avocado and banana together with a fork until smooth or slightly chunky, depending on preference.
2. Stir in 1 tsp lime juice, 1 tsp honey (if using), and a pinch of sea salt until fully combined.
3. Serve immediately, or cover tightly and refrigerate for up to 1 hour to prevent browning.

The lime juice brightens the richness of the avocado while the banana adds a mellow sweetness—it’s like nature’s pudding! Tip: For a fun twist, sprinkle with granola or chia seeds for crunch.

Carrot and Apple Puree

This silky-smooth puree is a sweet-and-savory side that’ll make even picky eaters ask for seconds.

Ingredients:

• 2 cups peeled and chopped carrots (about 3 medium)
• 1 large apple, peeled, cored, and chopped (Gala or Honeycrisp work well)
• 1 tbsp unsalted butter
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 1/2 cup water or low-sodium vegetable broth

Instructions:

1. Melt 1 tbsp unsalted butter in a medium saucepan over medium heat. Add the carrots and apple, stirring to coat. Cook for 2 minutes, just until slightly softened.
2. Pour in 1/2 cup water or broth, then sprinkle with 1/4 tsp cinnamon and 1/8 tsp salt. Bring to a simmer, cover, and reduce heat to low. Cook for 15–18 minutes, stirring occasionally, until the carrots are fork-tender.
3. Transfer the mixture to a blender or food processor and puree until completely smooth, scraping down the sides as needed. For extra creaminess, blend in an extra pat of butter.

The natural sweetness of apples balances the earthiness of carrots beautifully, while the cinnamon adds just a whisper of warmth—no sugar needed!

Tip: For a fun twist, swap the cinnamon for a pinch of curry powder or grated fresh ginger.

Peach and Pear Smoothie

This creamy, fruity smoothie tastes like sunshine in a glass—perfect for a quick breakfast or refreshing afternoon pick-me-up.

Ingredients:

• 1 cup frozen peach slices
• 1 ripe pear, cored and chopped
• 1/2 cup vanilla Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• Handful of ice cubes (about 1/2 cup)

Instructions:

1. Add the frozen peach slices, chopped pear, vanilla Greek yogurt, almond milk, honey, cinnamon, and vanilla extract to a blender.
2. Blend on high for 30 seconds until smooth. Add the ice cubes and blend again for 15–20 seconds until thick and frosty.
3. Pour into glasses and serve immediately.

The natural sweetness of ripe pear balances the tangy peaches, while cinnamon adds a cozy depth that makes this smoothie feel extra special.

Tip: For a thicker texture, freeze the pear chunks overnight and reduce the ice by half.

Spinach and Zucchini Puree

This vibrant green puree is a sneaky way to pack veggies into any meal—silky smooth, subtly sweet, and perfect as a side or sauce!

Ingredients:

• 2 medium zucchinis, chopped (about 2 cups)
• 3 cups fresh spinach, packed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth (or water)
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 garlic cloves and sauté for 30 seconds until fragrant.
2. Add zucchini and cook for 5–6 minutes, stirring occasionally, until softened.
3. Stir in 3 cups spinach and cook for 2 minutes until wilted. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Transfer the mixture to a blender, add 1/4 cup vegetable broth and 1 tbsp lemon juice, then blend until ultra-smooth (about 1 minute).

The magic here? The lemon brightens the earthiness of the greens, while the zucchini keeps it luxuriously creamy—no dairy needed!

Tip: For a richer texture, stir in a spoonful of Greek yogurt or tahini after blending.

Oatmeal with Mashed Banana

This creamy, naturally sweetened oatmeal is the ultimate comfort breakfast—ready in minutes and packed with cozy flavor.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 3/4 cups water or milk (dairy or plant-based)
• 1 ripe banana, mashed (about 1/3 cup)
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 tbsp chopped walnuts (optional)

Instructions:

1. In a small saucepan, combine oats, water (or milk), and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Stir in mashed banana, maple syrup, and cinnamon. Cook for 1 more minute until fully incorporated and creamy.
3. Remove from heat and let sit for 1 minute to thicken. Top with chopped walnuts if using.

The mashed banana dissolves into the oats, creating a velvety texture and caramel-like sweetness without refined sugar.

Tip: For extra richness, stir in a spoonful of peanut butter before serving.

Blueberry and Yogurt Blend

This creamy, fruity blend is like a hug in a bowl—perfect for breakfast or a quick, wholesome snack.

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 tbsp granola (optional, for crunch)

Instructions:

1. In a blender, combine 1 cup blueberries, 1 cup Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract. Blend until smooth, about 30 seconds.
2. Pour into a bowl and top with extra blueberries and 1 tbsp granola (if using) for texture.

The magic here? The tangy yogurt balances the sweet blueberries, while the honey adds just enough warmth to tie it all together. No cooking, no fuss—just pure, velvety goodness.

Tip: For a thicker consistency, freeze the blueberries for 20 minutes before blending.

Butternut Squash Puree

Silky-smooth and subtly sweet, this butternut squash puree is the ultimate comfort side that feels fancy without the fuss.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 cup heavy cream (or whole milk for lighter texture)

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp butter, 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt on a parchment-lined baking sheet. Roast for 25–30 minutes until fork-tender and caramelized at the edges.
2. Transfer squash to a food processor. Add remaining 1 tbsp butter, 1 tbsp maple syrup, and 1/4 cup heavy cream. Blend until ultra-smooth, scraping down sides as needed (about 2 minutes).
3. Taste and adjust salt or maple syrup if desired. Serve warm with a drizzle of cream or extra cinnamon on top.

The maple syrup deepens the squash’s natural sweetness while the cream gives it a luxurious, almost mousse-like consistency—no one will guess it’s just 6 ingredients!

Tip: For a nutty twist, swap the butter for browned butter and garnish with toasted pecans.

Broccoli and Cauliflower Mash

This creamy, veggie-packed mash is the ultimate comfort food with a nutritious twist—perfect for sneaking in extra greens without sacrificing flavor.

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 2 cups broccoli florets
• 3 tbsp unsalted butter
• 1/3 cup whole milk or heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. In a large pot, bring salted water to a boil. Add the cauliflower and broccoli florets, then reduce heat to a simmer. Cook for 8–10 minutes until fork-tender. Drain well.
2. Return the veggies to the pot over low heat. Add 3 tbsp unsalted butter, 1/3 cup milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth but slightly textured.
3. Stir in 1/4 cup Parmesan cheese (if using) until melted. Taste and adjust seasoning.

The secret here? Broccoli adds a subtle earthiness that balances the cauliflower’s mild sweetness—plus, that vibrant green hue makes it way more fun than regular mash.

Tip: For extra richness, swap the milk for cream and top with a pat of butter before serving.

Quinoa and Vegetable Medley

This vibrant quinoa and veggie medley is a one-bowl wonder—packed with texture, color, and just the right amount of garlicky kick.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add red bell pepper and zucchini; cook for 5 minutes, stirring occasionally, until slightly tender.
3. Stir in cherry tomatoes, salt, and black pepper. Cook for 2 minutes until tomatoes soften slightly.
4. Add cooked quinoa to the skillet, tossing gently to combine. Remove from heat and stir in parsley and lemon juice.

The lemon juice brightens the earthy quinoa, while the crisp-tender veggies add a satisfying crunch—perfect for meal prep or a speedy weeknight side.

Tip: For extra protein, fold in a handful of crumbled feta or chickpeas!

Apple and Pumpkin Puree

This silky-smooth puree blends the cozy sweetness of apples with earthy pumpkin—perfect for swirling into oatmeal, yogurt, or even using as a pie filling.

Ingredients:

• 2 cups peeled, diced apples (about 2 medium)
• 1 cup canned pumpkin puree (not pie filling)
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1/2 cup water

Instructions:

1. In a medium saucepan, combine the diced apples, water, maple syrup, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat, then reduce to low and cover. Cook for 10 minutes, stirring occasionally, until the apples are very tender.
2. Add the pumpkin puree and stir well. Cook uncovered for another 3–4 minutes, mashing the apples lightly with a wooden spoon until the mixture is cohesive but still slightly chunky.
3. Transfer to a blender or food processor and pulse until smooth (or leave slightly textured if preferred). Let cool slightly before serving.

The magic here? The maple syrup caramelizes the apples just enough to balance the pumpkin’s richness without overpowering it.

Tip: For a creamier texture, swap the water for unsweetened apple juice or coconut milk.

Pea and Mint Puree

Pea and Mint Puree

This vibrant puree is a springtime dream—sweet peas and fresh mint come together for a dish that’s as pretty as it is flavorful.

Ingredients:

• 2 cups frozen peas (thawed)
• 1/4 cup fresh mint leaves, packed
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water (or more as needed)

Instructions:

1. In a food processor, combine the peas, mint, olive oil, lemon juice, salt, and black pepper.
2. Pulse until roughly chopped, then scrape down the sides. With the processor running, drizzle in the water and blend until smooth, about 1–2 minutes. Add more water, 1 tbsp at a time, if needed for a creamier texture.

The result is a silky, herb-flecked puree with a bright pop of sweetness—perfect as a dip, spread, or elegant side for grilled meats.

Tip: For extra richness, swap the water with a splash of heavy cream or Greek yogurt.

Chicken and Rice Porridge

Nothing beats a bowl of cozy chicken and rice porridge—it’s like a warm hug in a bowl, perfect for chilly nights or lazy weekends.

• 1 cup jasmine rice, rinsed
• 6 cups low-sodium chicken broth
• 2 boneless, skinless chicken thighs (about 12 oz)
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2 green onions, thinly sliced

1. In a large pot, combine the rinsed rice, chicken broth, chicken thighs, grated ginger, and minced garlic. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot.
4. Stir in the soy sauce, sesame oil, white pepper, and salt. Simmer uncovered for 10 more minutes until the porridge thickens slightly.
5. Ladle into bowls and top with sliced green onions.

The magic here? The ginger and garlic infuse the broth with deep flavor, while the sesame oil adds a nutty finish that makes every spoonful irresistible.

Tip: For extra creaminess, stir in a beaten egg during the last 2 minutes of cooking.

Pear and Spinach Smoothie

Ingredients:

• 1 ripe pear, cored and chopped (no need to peel)
• 1 cup fresh baby spinach, packed
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp ground cinnamon
• 1/2 cup ice cubes

Instructions:

1. Add the pear, spinach, Greek yogurt, almond milk, honey, and cinnamon to a high-powered blender. Blend on high until completely smooth, about 45 seconds.
2. Add the ice and blend again for 20–30 seconds until frothy and slushy.
3. Pour into a glass and enjoy immediately for the best texture.

The sneaky spinach adds a gorgeous color and earthy depth, but the pear and cinnamon keep it tasting like a dessert-worthy treat. Perfect for a post-workout recharge or a midday pick-me-up!

Tip: For extra creaminess, freeze the pear chunks overnight and skip the ice.

Sweet Corn and Potato Mash

This creamy, comforting mash combines the natural sweetness of corn with buttery potatoes for a side dish that’s anything but ordinary.

Ingredients:

• 2 large russet potatoes (about 1.5 lbs), peeled and cubed
• 2 cups fresh or frozen sweet corn kernels
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. In a large pot, cover the potatoes with cold water and bring to a boil. Reduce heat to a simmer and cook for 15 minutes until fork-tender. Drain well.
2. Meanwhile, melt 1 tbsp butter in a skillet over medium heat. Add the corn and cook for 5 minutes, stirring occasionally, until slightly caramelized.
3. Return the potatoes to the pot. Add the remaining 3 tbsp butter, warm milk, 1 tsp salt, and 1/4 tsp black pepper. Mash until smooth but slightly chunky.
4. Fold in the cooked corn and chives (if using). Taste and adjust seasoning.

The caramelized corn adds pops of sweetness and texture, turning basic mashed potatoes into something special. Perfect alongside grilled meats or as a cozy standalone dish.

Tip: For extra richness, swap half the milk with heavy cream or stir in a spoonful of sour cream.

Lentil and Carrot Stew

This hearty stew is a cozy hug in a bowl, with tender lentils and sweet carrots simmered in a savory broth—perfect for chilly nights.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Add the carrots, lentils, and 4 cups vegetable broth. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25–30 minutes until lentils are tender.
3. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
4. Serve warm, garnished with fresh parsley.

The lemon juice brightens the earthy lentils, while smoked paprika adds a subtle depth—no one will guess how simple it is to make!

Tip: For extra creaminess, stir in a spoonful of plain yogurt before serving.

Apricot and Oatmeal Puree

This cozy, naturally sweet puree is a dreamy breakfast or snack—think creamy oats swirled with sunny apricot vibes.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1 cup diced fresh apricots (about 3 medium)
• 1 tbsp honey
• 1/4 tsp cinnamon
• Pinch of salt
• 2 tbsp whole milk or unsweetened almond milk (optional)

Instructions:

1. In a small saucepan, combine the oats and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5 minutes, stirring occasionally.
2. Add the apricots, honey, cinnamon, and salt. Simmer for another 3–4 minutes, until the apricots soften and the oats thicken.
3. Remove from heat and let cool slightly. Transfer to a blender or food processor, add the milk (if using), and puree until smooth or leave slightly chunky for texture.

The magic here? The apricots melt into a jammy sweetness, while the oats keep it hearty—no added sugar needed (thanks, honey!).

Tip: For a thicker puree, use 1/4 cup less water. Dollop over yogurt or spread on toast for a twist!

Beetroot and Apple Blend

Beetroot and Apple Blend

This vibrant, earthy-sweet blend is a showstopper—perfect for adding a pop of color and fresh flavor to salads, bowls, or even as a side on its own.

Ingredients:

• 2 medium beetroots, peeled and diced (about 2 cups)
• 1 large crisp apple (like Honeycrisp), cored and diced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 400°F. Toss beetroots with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 25 minutes, stirring once, until tender and slightly caramelized.
2. In a large bowl, whisk together remaining 1 tbsp olive oil, apple cider vinegar, honey, remaining 1/4 tsp salt, and black pepper.
3. Add roasted beetroots and diced apple to the bowl, gently tossing to coat in the dressing. Let sit for 5 minutes to allow flavors to meld.
4. If using, sprinkle chopped walnuts over the top just before serving for crunch.

The contrast of warm roasted beets with crisp, juicy apple and tangy-sweet dressing makes this dish irresistibly fresh yet comforting.

Tip: For extra depth, add a pinch of cinnamon or thyme to the dressing!

Conclusion

With these 18 wholesome recipes, feeding your 10-month-old has never been easier—or more nutritious! Whether you’re whipping up a quick snack or a hearty meal, these ideas are sure to delight tiny taste buds. Give them a try, and let us know which ones are your baby’s favorites in the comments below. Don’t forget to share the love—pin this roundup for other parents to enjoy too!