I Tried 9 Baby Purée Recipes With My Baby — The Wins, The Flops, and the Mess

I’m Kayla. I make a lot of baby food. I’ve got a chatty 7-month-old named June who bangs her spoon like a tiny drummer. I’ve also got a loud blender, far too many tiny jars, and a freezer that’s always full.

You know what? Making purée felt scary at first. Now it feels like Sunday meal prep with extra hugs. I’ve tested a bunch of recipes, tried different tools, and learned what June actually eats, not just what looks cute in photos. Here’s the real deal.

Quick note: I don’t add salt or sugar. I start with single foods, then mix. I watch for allergies and try one new food at a time. I’m not a doctor—just a mom with a timer and stains on her shirt. For anyone nervous about bacteria or cross-contamination, the FDA’s food safety tips for new parents are a super-short read.

Sometimes, when I’m hunting for fresh flavor inspiration, I skim the soup menu at Bistro Le Clochard and borrow seasoning ideas I can remix into baby-friendly purées.

If you want the longer, play-by-play diary of these nine purées (plus even more messy photos), I tucked it all into this recap for easy bookmarking.

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Gear I Actually Use (and How It Behaved)

Beaba Babycook Duo: Steams and blends. Fast. Small batches. I love the one-hand pour. But the lid hinge is fussy, and the blend bowl stains with carrots. It’s also loud.
Vitamix: Smooth as silk. Great for big batches. Overkill for one peach, though.
Instant Pot: For big steams—sweet potatoes, apples, chicken. Saves me time when I’m batch cooking.
OXO Tot and WeeSprout 4-oz glass jars: Stack well. Easy to label with painter’s tape. Lids don’t leak if I tighten just right.
Silicone freezer tray: Pop out cubes like ice. So satisfying.
Munchkin soft-tip spoons: Gentle and cheap. June likes to chew them.

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The Recipes That Worked (and a Few That Didn’t)

I list each with ingredients, how I cook it, texture tips, June’s reaction, and storage. Real life, no fluff.

1) Cozy Sweet Potato (6+ months)

Ingredients: 2 medium sweet potatoes, water, a tiny pinch of cinnamon (optional)
Cook: Peel, cube, steam 12–15 minutes until soft. Blend with warm water or breast milk.
Texture: Very smooth. Thicker than apple. I add extra liquid for stage 1.
June’s take: Two thumbs… well, two fists in the bowl. No gagging. Easy win.
Storage: 3 days in the fridge, 3 months in the freezer.
Tip: Roasting makes it sweeter. 400°F, 30–40 minutes. The skin peels right off.
Bonus: Sweet potatoes are kitchen MVPs—later on, they even moonlight in dessert like these sweet potato brownies that I’m stashing for toddler days.

2) Apple + Pear Sauce (Grandma’s Way)

Ingredients: 3 apples (Honeycrisp or Gala), 2 ripe pears (Bartlett), a tiny sprinkle of cinnamon
Cook: Peel, core, chop. Steam 8–10 minutes. Blend.
Texture: Silky. Not watery.
June’s take: Claps between bites. I cried a little. It tastes like my grandma’s fall kitchen.
Storage: 4 days in the fridge, 3 months in the freezer.
Note: If it’s tart, pair with pear. Pear tames the apple.

3) Avocado + Banana (No Cook)

Ingredients: 1 ripe avocado, 1 ripe banana, 1–2 tablespoons breast milk or formula
Cook: Mash with a fork. Add milk to thin.
Texture: Creamy, but it browns fast.
June’s take: Licks the spoon. Then the bib. I keep it cold for a better taste.
Storage: Best fresh. Also fine in the fridge for one day. Press plastic wrap right on top to slow browning.
Small gripe: Banana can make poop firm for some babies; for others, loose. I learned the hard way.

4) Pea + Mint (A Little Fancy)

Ingredients: 2 cups frozen peas, 1 small mint leaf (optional)
Cook: Steam peas 5–6 minutes. Blend with warm water.
Texture: Smooth, but skins can be grainy. A high-power blender helps.
June’s take: First bite was a no. Second bite with mint? Big yes. Go slow on mint—just a leaf.
Storage: 3 days in the fridge, 3 months in the freezer.
Tip: Peas are a gentle way to bump iron.
P.S. Thinking ahead to green beans? I grabbed smart tricks from this frozen green-bean experiment and already have purée plans.

5) Carrot + Ginger (Tiny Warmth)

Ingredients: 4 carrots, a micro-pinch fresh grated ginger (like the size of a sesame seed)
Cook: Peel, slice, steam 10–12 minutes. Blend with water.
Texture: Very smooth. Bright orange. Stains everything—sorry, cutting board.
June’s take: She made a wide-eyed face, then reached for more. Ginger is barely there. Don’t go wild with it.
Storage: 3 days in the fridge, 3 months in the freezer.
Real talk: My Beaba bowl turned a little orange. Baking soda paste helped.

6) Blueberry + Oat Breakfast Purée

Ingredients: 1 cup blueberries (fresh or frozen), 3 tablespoons quick oats, water
Cook: Simmer blueberries and oats with 1/2 cup water for 4–5 minutes. Blend warm.
Texture: Purple and lush. Tiny flecks from skins; totally fine.
June’s take: Purple mustache. Pure joy. Also slightly… um, colorful diapers.
Storage: 3 days in the fridge, 2 months in the freezer.
Tip: Oats help the purée feel more “full.” Good for a morning feed.

7) Pumpkin + White Bean + Olive Oil (Protein Boost)

Ingredients: 1 cup pumpkin (canned 100% pumpkin, not pie mix), 1/2 cup no-salt white beans (rinsed), 1 teaspoon olive oil
Cook: Warm in a pan with 2–3 tablespoons water. Blend until smooth.
Texture: Thick and creamy. Add more water as needed.
June’s take: Slow start, then steady bites. The olive oil gives a silky feel.
Storage: 3 days in the fridge, 2 months in the freezer.
Fall note: If I roast fresh sugar pumpkin, the house smells like a bakery.

8) Chicken + Zucchini + Apple (The “Starter Meat”)

Ingredients: 1 small chicken breast (no skin), 1 zucchini, 1 small apple, water or broth (no salt)
Cook: Steam chicken 12–15 minutes until done. Steam zucchini and apple 6–8 minutes. Blend with warm water or broth.
Texture: Needs more liquid than you think. Blend longer for smoothness.
June’s take: First meat that got a smile. The apple helps.
Storage: 2 days in the fridge, 2 months in the freezer.
Tip: I shred the cooked chicken first. Then blend. Less weird strings.

9) Peanut Powder + Pear (Allergy Intro, Done Calmly)

Ingredients: 1 ripe pear, 1–2 teaspoons peanut powder (like PB2), warm water
Cook: Steam pear 6–8 minutes. Blend. Stir in peanut powder well.
Texture: Smooth with a slight nutty thickness.
June’s take: Happy. I watched her closely for two hours. No reaction.
Storage: 1–2 days in the fridge, 2 months in the freezer.
Safety: Talk to your pediatrician if you’re unsure. I do morning trials, not bedtime, so I can watch. You can also skim this expert guide on introducing food allergens for extra peace of mind.

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One Big Flop (And How I Fixed It)

Straight Broccoli Purée: Bitter city. June spat it out like I told a bad joke.
Fix: Mix 2 parts broccoli with 1 part pear or apple. A spoon of olive oil helps too. Then she ate it like it was fine all along. Babies are funny like that.

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How I Prep Without Losing My Mind

Here’s what a good Sunday looks like for me:

Morning: Bake