Coconut Passion Fruit Chia Pudding Parfait

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Two dishes of Coconut Passion Fruit Chia Pudding Parfait topped with pink flowers.

One of my favorite parts about traveling is finding new foods and dishes that inspire me to get in the kitchen and create my own special version of them. On any typical vacation, I’ll probably come home with at least two ideas of recipes I want to recreate on my own. It’s one of the reasons I love traveling so much – there’s nothing like it to broaden my imagination and get my home-cooking skills flowing again as soon as I get home.

If you’ve been following me on Instagram, chances are you noticed we took a little trip to visit my cousin and her new baby in Kauai at the end of July. While the great majority of our vacation was spent hanging out in our beautiful vacation rental and lounging by the pool with our babes, we did manage to get out for a few tasty treats.

There’s a small local market close to where we stay in Poipu that, while not fancy, is perhaps best known for the shave ice “wagon” that parks out front of it or the sushi bar inside of it. We stopped in for some Spam musubi one day on our way home from the beach, and my cousin came out with a Mason jar full of what looked to me like the dreamiest (and tastiest) chia pudding concoction I’d ever seen in my life:

A Mason jar of coconut chia pudding layered with haupia and passion fruit puree.

Coconut chia pudding was layered in between passion fruit puree and creamy haupia, and as soon as I tasted a bite of it I casually informed her that she better eat however much of it that she wanted FAST, because otherwise I would 😉

Lucky for me (and for little Raia, who couldn’t get enough of it!) she was more than generous with sharing and I was able to savor each bite just enough so I’d remember how to make my own at home. Lucky for you, I’m sharing that homemade recipe with you today!

There are a few things that go into this Coconut Passion Fruit Chia Pudding Parfait, but no step is too difficult. Just remember that you’ll want to start the process a day before you want to serve it, as both the haupia and the chia pudding need to set up in the fridge overnight. It’s also good to give the passion fruit puree some time to set up in the fridge since you’ll be heating it thicken it up.

Here’s how the process goes:

Step 1: Make the haupia.

Full disclosure, this was the first time I’d made haupia from scratch, and I was blown away by how easy it was! I used this recipe from Tasting Table, which involves just four ingredients:

Cornstarch
Water
Coconut milk
Sugar

It’s a quick and easy process, just boil everything together, pour it into a baking dish and refrigerate overnight. No baking or fancy temperature taking required. You can also find haupia mix packets in Asian grocery stores (or on Amazon [*affiliate link]), but after making this from-scratch recipe, I’ll tell you I never feel the need to buy the packets again!

Looking down on a dish of Coconut Passion Fruit Chia Pudding topped with coconut chips and a pink flower.

Step 2: Make the chia pudding.

If you’ve never made chia pudding before, prepare to meet your new favorite make-ahead breakfast. All it takes is some chia seeds, coconut beverage (or milk of your choice) and some vanilla and honey. Pour everything into a Mason jar, shake and seal, then place this in your refrigerator overnight as well. Are we seeing how easy this is yet?

Step 3: Thicken up (and sweeten) some passion fruit puree.

I know, I know, you’re probably wondering where in the heck you’re going to find some passion fruit puree. But I’ve made it easy for you! You can order it on Amazon [*affiliate link], and it’s even on Prime so it will be at your doorstep in just a couple of days.

We were lucky enough to have some passion fruit puree in our freezer from a family friend that grows them, so I simply thawed that but then thickened it up on the stove with some cornstarch and a little extra sugar for sweetness. I highly recommend giving whatever puree you end up getting a taste before doing this, and only adding sugar as needed.

Step 4: Assemble, top with toasted coconut flakes and enjoy!

The next morning, your parfaits will be ready in seconds. Simply take your serving vessel (I like small Mason jars or clear parfait dishes) and start layering:

First goes the coconut chia pudding,
Then goes the passion fruit puree,
Followed by cubes of your homemade haupia,
All topped with roasted coconut strips to add the perfect crunch.

An overhead shot of a wooden spoon resting in a dish of coconut chia pudding.

If you’re looking for a special kid-friendly breakfast treat that still packs a ton of nutrition, this Coconut Passion Fruit Chia Pudding Parfait is the answer.

And if coconut and/or passion fruit aren’t your thing, check out some of my other tasty chia pudding recipes like this Tropical Matcha Chia Pudding, this Coconut-Vanilla Chia Pudding Parfait, and this baby-friendly Oat Milk Chia Pudding with Blueberry Orange Compote!

Coconut Passion Fruit Chia Pudding Parfait
Prep Time
30 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 30 mins
 

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian
Keyword: breakfast, chia, coconut, dairy-free, dessert, Hawaiian, healthy, kid-friendly, passion fruit, snack
Servings: 4 people
Calories: 570 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups diced haupia pudding Link to recipe in Notes
  • 1/2 cup chia seeds
  • 2 cups unsweetened vanilla coconut beverage
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups passion fruit puree Link to purchase in Notes
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • Sugar, as needed to sweeten
  • Roasted coconut chips, for topping
Instructions
  1. The night before you plan to serve the parfaits, prepare the haupia according to directions and allow to set up in the refrigerator overnight.

  2. The same night, combine chia seeds, coconut beverage and vanilla in a glass bowl with a lid and place in the refrigerator. If you can, give the bowl a shake a few times before bed to make sure the seeds are well incorporated with the coconut beverage. 

  3. You’ll also want to prepare the passion fruit puree the night before. Place the puree in a saucepan and bring to a gentle simmer. In a small, separate bowl, whisk together the cornstarch and water, then whisk into the passion fruit puree. Continuously whisk as you add however much sugar you need, probably a few tablespoons but taste as you go. Remove puree from heat and let cool before transferring to a Mason jar or other container and refrigerating overnight.

  4. In the morning, scoop chia pudding into your serving vessels, then top with passion fruit puree, then the diced haupia. Top with toasted coconut chips and enjoy!

Recipe Notes

Dish Density: Medium

Haupia pudding recipe from Tasting Table.

Passion fruit puree link to purchase [*affiliate]

Easy Weeknight Beef and Veggie Stir-Fry

An easy weeknight beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

A close-up of a big pan full of Easy Weeknight Beef and Veggie Stir-Fry.

When it comes to types of recipes you guys like to see here on the blog, some of the most requested are easy, weeknight meals. It’s something I’ve been working on bringing you more of, especially now that I’m in that season of life where they are oh-so-important. After all, there’s nothing like having your hands full with raising a tiny human to really put you in your place when it comes to what types of recipes you have time to make anymore.

So when my brother (who happens to have his hands full with three tiny humans of his own) texted me asking for a good homemade stir-fry recipe, I knew it was time to get one in my arsenal – and share it with all of you!

Why Stir-Fry is a Great Weeknight, Family-Friendly Meal

If you think about it, stir-fry is a pretty ultimate weeknight meal, for a number of reasons:

  • It comes together quickly
  • It’s adaptable for many different diets
  • You can pretty much throw in whatever you have on hand
  • It’s very nutritionally balanced
  • With the exception of some rice to serve it over, it’s a one-dish meal

Does this convince you that you need to make this Beef and Veggie Stir-Fry ASAP?

Well, what if I told you that, once you have the base recipe for this stir-fry down, you’ll be able to make this dinner in tons of different ways and improvise it however you want it so that you’re never serving the exact same thing twice? Let’s talk about the basic building blocks of a good stir-fry…

A dish of Easy Weeknight Beef and Veggie Stir-Fry ready to enjoy.

Basic Building Blocks of a Good Stir-Fry

When it comes to making stir-fry, there are just a few building blocks you need to make it a hit with the fam.

PROTEIN

You’ll want to always include some sort of protein, whether that’s beef, chicken, shrimp, tofu, etc. This will give the meal it’s “stick-to-your-ribs” quality so that you’re not raiding the kitchen for a snack two hours after eating.

VEGGIES

The fun part about stir-fry is that you can really use any combination of veggies you want. I used carrots, zucchini, broccoli and snow peas for this recipe, but some other great ideas might be:

  • Bell peppers
  • Mushrooms
  • Bok choy
  • Water chestnuts
  • Mini corn
A TASTY SAUCE

There are tons of different ways you can go with sauces for stir-fry, but the basic one I’ve included in this Beef and Veggie Stir-Fry will work with just about any protein and veggie combination you decide on.

What You Need to Whip Up a Stir-Fry In No Time

The other great thing about stir-fry for dinner – especially on a weeknight – is how very little equipment it involves. If you have a wok, use it! But if not, a big, deep saute pan will do just fine. Aside from an Instant Pot or rice cooker to make some rice to serve it with and a wooden spoon to stir, that’s all you need!

An overhead shot of two delicious plates of Easy Weeknight Beef and Veggie Stir-Fry.

So if all of these reasons don’t convince you, you can stop reading now, but if an Easy Weeknight Beef and Veggie Stir-Fry sounds right up your alley for dinner this week, read on for the recipe!

And in case you’re looking for some more weeknight dinner inspiration, check out these recipes:

Easy Weeknight Beef and Veggie Stir-Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

Course: Main Course
Cuisine: Chinese
Keyword: Asian, beef, dinner, entree, main course, stir-fry, weeknight
Servings: 4 people
Calories: 354 kcal
Author: CaliGirl Cooking
Ingredients
For the stir-fry:
  • 4 tablespoons sesame oil, divided
  • 3/4 pound flank steak, cut into thin strips or cubes
  • 3 cloves garlic, peeled and minced
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snow peas, cut in half or thirds
  • 1 large carrot, sliced
  • 1 small zucchini, diced
For the sauce:
  • 1/4 cup tamari or soy sauce
  • 1/4 cup chicken or beef broth
  • 1/4 cup maple syrup
  • 1 tablespoon corn starch
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon chili-garlic paste (optional)
For topping:
  • 1 green onion, thinly sliced
  • 2 teaspoons sesame seeds
Instructions
  1. Heat 2 tablespoons of sesame oil in your wok or large pan on the stove over medium heat. Once oil is shimmering, add flank steak and sear on all sides. Remove from pan and set on a plate while you start the vegetables. 

  2. Return wok to heat on the stove and add 2 more tablespoons of sesame oil. Once oil is shimmering again, add garlic and vegetables and stir to combine. Let veggies cook over medium heat while you mix up the sauce.

  3. In a small mixing bowl, whisk together all sauce ingredients. Add to the vegetable mix, then add the flank steak back to the pan. Continue to cook on medium heat until sauce has thickened slightly and vegetables are cooked.

  4. Serve over rice and top with green onions and sesame seeds.

Recipe Notes

DISH DENSITY: Medium

“Feed a Crowd” Make-Ahead Breakfast Enchiladas

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

A finished dish full of Make-Ahead Breakfast Enchiladas.

If you haven’t yet discovered the beauty of make-ahead enchiladas, you’ve really been missing out! They’re a great meal prep dish for weeknights, as they can be composed well in advance and then just popped in the oven right before you’re ready to serve them. They’re also incredibly freezer-friendly once they’re cooked, making them a great option to make for friends and family who have just had a baby, experienced an illness or death in the family, etc., etc.

And what do I love most, in particular, about these Make-Ahead Breakfast Enchiladas? The fact that I can prep them and just pop them in the refrigerator the night before I need to serve a crowd in a hurry.

I don’t know about you, but our little one does NOT have the patience to sit around and wait hours for her first meal of the day, so these have been a fantastic option for us in the mornings when we have family visiting and need to get something on the table fast.

So let’s get into the details about how to make the only crowd-pleasing breakfast you’ll want to serve from now on:

How to Master Enchilada Prep

The first thing you’ll want to do is make your enchilada sauce. Sure, you can use store-bought [*affiliate link], but let me tell you, this was the first time I’d ventured into making enchilada sauce on my own and it was soooo easy. You should totally do it because you’ll never turn back. And most of the ingredients are things you’ll already have on hand in your pantry.

A dish of breakfast enchiladas being prepared, covered with homemade red enchilada sauce.

There are three other ingredients you’ll need to prepare before assembling your enchiladas:

  1. Shredded meat of your choice (I love buying the Trader Joe’s carnitas or making up a quick batch of my favorite Instant Pot Shredded Chicken.)
  2. Sautéed onions and peppers.
  3. Scrambled eggs.

Once you have the sauce and these three essential components ready to go, you’ll want to set up a big assembly line for all of your tortillas. The more space you have to spread out multiple tortillas, the faster the assembly process will go.

Now line up your tortillas and assemble away!

Tortillas lined up and filled with eggs, vegetables and shredded meat to make breakfast enchiladas.

Fill your choice of corn or flour tortillas with the shredded meat, vegetables and scrambled eggs. Roll each one up tight and line them all up in a 9-by-13-inch baking dish sprayed with cooking spray.

Before tucking the enchiladas away in the refrigerator for the night (or into the freezer if you plan on serving them more than a day later), top them with your homemade enchilada sauce and plenty of shredded cheese.

Then cover, refrigerate (or freeze) and tuck them away until you’re ready to serve!

A dish of make-ahead breakfast enchiladas all prepped and ready to be refrigerated or frozen until serving.

How to Feed a Crowd

The morning you’re ready to serve these yummy enchiladas, simply uncover the dish and pop it into a 350-degree oven for 15-20 minutes (more if the enchiladas have been frozen.) If you want to get the cheese on top extra brown and bubbly, turn on the broiler for the last five minutes or so.

Finally, you can’t forget the toppings! Be sure to top your breakfast enchiladas with plenty of fresh cilantro and avocado before dishing them out to your hungry crew.

This is the perfect breakfast for any time of year: summer mornings when you want to get outside first thing, busy school days when you have lots of hungry mouths to feed, or special holidays when your house is brimming with family and friends.

A single serving of delicious make-ahead breakfast enchiladas.

Make-Ahead Breakfast Enchiladas
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, enchiladas, freezer-friendly, kid-friendly, make-ahead, meal prep, Mexican
Servings: 8 people
Calories: 446 kcal
Author: CaliGirl Cooking
Ingredients
For the sauce:
  • 3 ounces tomato paste
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
All other ingredients:
  • 1 tablespoon olive or avocado oil
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 8 eggs
  • 8 medium tortillas (corn or flour)
  • 12 ounces shredded meat (carnitas, beef or shredded chicken)
  • 5 ounces shredded cheese (I used a mix of cheddar, fontina and jack)
  • Cilantro, for topping
  • Sliced avocado, for topping
Instructions
  1. First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.

  2. In a small bowl, mix together the oil and flour with a fork, then add it to the saucepan with the tomato paste and broth. This will help thicken it.

  3. Add the remaining ingredients to the saucepan mixture and stir to combine. Bring to a gentle simmer, cooking until sauce thickens slightly, then turn down the heat to low to keep warm while you make the rest of the enchilada components.

  4. Spray a 9-by-13-inch baking dish with cooking spray and set aside.

  5. If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.

  6. Place a medium saute pan over medium heat on the stove and add 1 tablespoon oil. Once oil is warm, add bell peppers and onions. Saute until onions are translucent and fragrant, then move the mixture to a separate mixing bowl.

  7. Using the same saute pan, scramble the eggs using the leftover oils and juices from the vegetables. Once eggs are cooked, remove to your other mixing bowl.

  8. Lay tortillas out onto a large prep space so you can assemble them all at once. Divide the vegetables, shredded meat and eggs evenly among the 8 tortillas.

  9. Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.

  10. Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.

  11. At this point, you can cover and freeze or refrigerate the enchiladas until you are ready to serve them OR you can bake them right away.

  12. When you’re ready to bake, place the enchiladas on a rimmed baking sheet (to catch any drips) and pop them into a 350-degree oven for 15-20 minutes. If your enchiladas are frozen, you may need closer to 30-35 minutes. To make the cheese on top extra-bubbly and brown, turn the broiler on for the last 5 minutes or so of baking.

  13. Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

Recipe Notes

DISH DENSITY: High

The Easiest Three-Ingredient Raspberry Meyer Lemon Sorbet

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

An overhead shot of three servings of Raspberry Meyer Lemon Sorbet and a bottle of Raspberry Syrup lying next to them.
This post is brought to you in partnership with my friends at Sonoma Syrup Co. Although I received compensation for this post, all thoughts and opinions are mine and I wouldn’t share them with you if I didn’t absolute love these products. Thanks for supporting the brands that make CaliGirl Cooking possible!

 

What do you get when you combine fresh raspberries, tangy Meyer lemon juice and sweet Raspberry Syrup?? The most luscious, refreshing and flavor-packed Three-Ingredient Raspberry Meyer Lemon Sorbet! And you’re in luck, because I’m sharing the super simple recipe with you today.

Not going to lie, if I’m given the choice between ice cream and sorbet, I’ll almost always take the creamy stuff. HOWEVER, there are certainly times when I prefer the lighter, more refreshing taste of sorbet, especially when it’s homemade and I know exactly what went into it.

If you’ve been following me for a while, you know that I’ve been partnering with Sonoma Syrup Co. for quite some time and sharing my love for their all-natural flavored cane syrups, extracts and more. I can totally get behind a company that prides itself on quality and its use of whole foods, and that makes a product that’s not only a welcome addition to many baked goods and sweet treats, but also to cocktails.

When they challenged me to come up with a summer-y recipe featuring their Raspberry Syrup with Meyer Lemon, I knew a homemade raspberry sorbet was exactly what I needed to make. We’ve been stuck in June gloom here in Santa Barbara for what seems like months now (which in non-Santa Barbarian speak means the overcast marine layer lasts ALL DAY), so I’m taking any excuse I can get to bring a little summer into my life.

Three clear glasses full of fresh Raspberry Meyer Lemon Sorbet, garnished with fresh mint.

I’ve got to tell you, I could not be more thrilled about the little spark of sunshine this Three-Ingredient Raspberry Meyer Lemon Sorbet provided for me. So let’s get to it and I’ll tell you how it’s done!

WHAT YOU NEED

You can tell from the title that you’re only going to need THREE ingredients to bring this Raspberry Meyer Lemon Sorbet to life:

Raspberries
Meyer lemons
Sonoma Syrup Raspberry Syrup with Meyer Lemon

That’s it!

But you’re also going to need some equipment:

A blender
A fine mesh sieve
An ice cream maker (but an 8- or 9-inch loaf pan could also work in a pinch)

[These are affiliate links.]

Once you have the ingredients and equipment ready to go, your sorbet will be ready with very little hands-on time and a little bit of patience.

A hand holding a scoop of Raspberry Meyer Lemon Sorbet in a sugar cone.

HOW IT’S MADE

The first important step in making this easy raspberry Meyer lemon sorbet is making your raspberry puree. To do this, you’ll simply whir the raspberries in a blender until liquid, then pour the mixture through your sieve to get out all the seeds.

Many classic raspberry sorbet recipes ask you to make your own “simple syrup” out of sugar and water to mix with your raspberry puree, but this is where we’re taking things up a notch. By adding Sonoma Syrup Co.’s Raspberry Syrup with Meyer Lemon, we’re getting double the flavor you would get with plain old syrup. Plus, you don’t have to waste time making the simple syrup on the stove!

Since we’re amplifying our flavor here, this recipe wouldn’t be complete without adding some extra Meyer lemon flavor. Fresh Meyer lemon juice is perfect. It’s not too tart and rounds out the sorbet beautifully.

Once the three ingredients are combined, simply add the mixture to an ice cream maker or pour into a loaf pan to freeze. You’ll have to wait a few hours to enjoy the fruits of your not-so-difficult labor, but it will be sooooo worth it in the end.

An overhead shot of three glasses filled with Three-Ingredient Raspberry Meyer Lemon Sorbet garnished with fresh mint.

This Three-Ingredient Raspberry and Meyer Lemon Sorbet is the perfect treat for kids and adults alike. And if you’re over 21, I highly suggest adding a scoop to your next glass of sparkling wine 😉

Three-Ingredient Raspberry Meyer Lemon Sorbet
Prep Time
20 mins
Freezer Time
4 hrs
Total Time
4 hrs 20 mins
 

This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.

Course: Dessert
Keyword: dairy-free, dessert, ice cream, lemon, raspberry, sorbet, summer
Servings: 6 people
Calories: 192 kcal
Author: CaliGirl Cooking
Ingredients
  • 6 cups fresh raspberries
  • 1 1/2 cups Sonoma Syrup Co. Raspberry Syrup with Meyer Lemon
  • 2 tablespoons fresh Meyer lemon juice Sub regular lemon juice if needed
Instructions
  1. Place raspberries in blender and puree until liquid. Strain through sieve into mixing bowl, using the spatula if needed to push liquid through.

  2. Stir in syrup and lemon juice.

  3. Add mixture to ice cream maker and freeze according to manufacturer’s directions, or pour into loaf pan and place in freezer for at least 4 hours before serving.

Recipe Notes

DISH DENSITY: Medium

Your Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes

This Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes is your go-to resource when you’re looking for healthy recipes for your little one(s). It’s a comprehensive round-up that’s updated frequently, so you’ll never run out of ideas!

Title graphic for Your Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes.

As a busy mom and entrepreneur, I know all too well the struggle to consistently have healthy meals and snacks on hand for our little ones. Heck, I even develop recipes for a living and still struggle with it! That’s why I’ve created this Ultimate Guide to Baby- and Toddler-Friendly Finger Food Recipes featuring creative, nutrient-packed recipes from some of my favorite mom bloggers.

This is a fantastic collection of both savory and sweet recipes that are easily portable and hand-held, because as moms I know we’re all about convenience. I will be updating this recipe collection regularly as I stumble across more great recipes, so be sure to keep checking back.

To start, I’ve broken the recipes down into two sections: Sweet and Savory. At this point, I hesitate to break them down further as I feel there are so many that can fit into multiple categories, but I’ll continue to break them down as I add more links if I feel it’s necessary.

If you like the looks of these and want more recipes ASAP, be sure to check out my e-book where I have 30 additional recipes that are all freezer-friendly.

Here’s my list so far!

SAVORY BABY- AND TODDLER-FRIENDLY FINGER FOOD RECIPES

Baked Butternut Squash Fritters with Parmesan
A stack of Butternut Squash Fritters on a plate. The perfect baby- and toddler-friendly snack!
by The Clever Meal
Breakfast Egg Muffins
Breakfast Egg Muffins are laid out on a table with a wholesome breakfast spread.
by Hungry Healthy Happy
Green Monster Crackers
Green Monster Crackers overflowing from a bowl. Another great snack for toddlers!
by Love in My Oven
Quinoa Frittata Muffins
A stack of Quinoa Frittata Muffins - a great baby-friendly finger food!
by My Kitchen Love
Mini Turkey Apple Meatloaf Muffins
A stack of three Turkey Apple Meatloaf Muffins - a great toddler-friendly snack!
by Haute & Healthy Living
No-Fry Crispy Quinoa Bites

by The Belly Rules the Mind

Cheesy Zucchini Tots
A plate of Cheesy Zucchini Tots with a side of dipping sauce is the perfect toddler-friendly finger food snack!
by Lemons and Zest
Baked Lentil Veggie Nuggets
A plate of Baked Lentil Veggie Nuggets - a healthy, baby-friendly finger food!
by This Healthy Kitchen

SWEET BABY- AND TODDLER-FRIENDLY FINGER FOOD RECIPES

Peanut Butter Banana Breakfast Cookies
An overhead shot of a stack of Peanut Butter Banana Breakfast Cookies on a wooden cutting board.
by CaliGirl Cooking
Mini Sweet Potato Muffins
A stack of Mini Sweet Potato Muffins next to a glass carafe of milk. A perfect finger food for babies or toddlers!
by Love in My Oven
Super Simple Pumpkin Carrot Muffins
These one-bowl Pumpkin Carrot Muffins are super simple to make, freezer-friendly and naturally sweetened. They're both adult and kid-friendly!
by CaliGirl Cooking
Banana Blueberry Fritters
Hands holding a plate of Banana and Blueberry Fritters - a great finger food for babies and toddlers!
by Healthy Little Foodies
Air Fryer Apple Chips
An overhead shot of a plate of Air Fryer Apple Chips - a fun snack for babies and toddlers!
by Recipes From a Pantry
Healthy Carrot Cake Pancakes
Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!
by CaliGirl Cooking

Do you have a favorite baby- and toddler-friendly finger food recipe?? Share it in the comments below and I may add it to this list!