16 Nutritious Baby Recipes 9-12 Months Delicious

Hey there, busy parents! If you’re on the hunt for tasty and nutritious meal ideas for your little one aged 9-12 months, you’ve hit the jackpot. Our roundup of 16 Nutritious Baby Recipes is packed with delicious, easy-to-make dishes that’ll have your baby gobbling up every bite. From smooth purees to soft finger foods, these recipes are perfect for nurturing your baby’s growth and palate. Let’s dive in!

Sweet Potato and Apple Puree

Harmoniously blending the earthy sweetness of sweet potatoes with the crisp tartness of apples, this puree offers a comforting yet sophisticated side dish that transitions beautifully from weeknight dinners to holiday feasts.

Ingredients

• Sweet potatoes – 2 large
• Apples – 2 medium
• Butter – 2 tbsp
• Maple syrup – 1 tbsp
• Cinnamon – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork to allow steam to escape during baking.
2. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender all the way through when pierced with a fork.
3. While the sweet potatoes bake, peel, core, and dice the apples into small pieces.
4. In a medium saucepan over medium heat, melt the butter. Add the diced apples, maple syrup, cinnamon, and salt. Cook, stirring occasionally, for about 10 minutes, or until the apples are soft.
5. Once the sweet potatoes are done, let them cool slightly, then peel off the skins and add the flesh to the saucepan with the apples.
6. Using a potato masher or immersion blender, puree the mixture until smooth. For a smoother texture, pass the puree through a fine-mesh sieve.
7. Serve warm. This puree can also be made ahead and reheated gently on the stove or in the microwave, adding a splash of water if necessary to loosen the texture.

Lusciously smooth with a perfect balance of sweet and tart, this puree pairs wonderfully with roasted meats or can be a delightful base for a fall-inspired bowl, topped with nuts and a drizzle of cream.

Banana Oatmeal Breakfast

Morning light filters through the kitchen window, casting a golden glow on a bowl of Banana Oatmeal Breakfast, a dish that marries simplicity with nourishment in the most delightful way. This recipe transforms humble ingredients into a creamy, comforting meal that’s both wholesome and indulgent.

Ingredients

• Rolled oats – 1 cup
• Banana – 1, mashed
• Milk – 2 cups
• Honey – 1 tbsp
• Cinnamon – ½ tsp

Instructions

1. In a medium saucepan, combine the rolled oats and milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and simmer for 5 minutes, stirring frequently, until the oats have absorbed most of the milk and the mixture has thickened.
3. Add the mashed banana, honey, and cinnamon to the saucepan. Stir well to incorporate all ingredients evenly.
4. Continue to cook on low heat for another 2 minutes, allowing the flavors to meld together. Tip: For a smoother texture, mash the banana thoroughly before adding it to the oats.
5. Remove the saucepan from the heat and let the oatmeal sit for 1 minute to thicken further. Tip: Covering the saucepan during this time helps retain heat and enhances the creaminess.
6. Serve the oatmeal warm. Tip: For an extra touch of elegance, garnish with thin banana slices and a light drizzle of honey before serving.

Perfectly creamy with a hint of natural sweetness, this Banana Oatmeal Breakfast is a testament to the beauty of simple ingredients. Enjoy it as is, or elevate it with a sprinkle of toasted nuts for added crunch and depth of flavor.

Avocado and Banana Mash

Marvel at the simplicity and sophistication of this Avocado and Banana Mash, a dish that effortlessly blends creamy textures with a hint of natural sweetness, perfect for a quick breakfast or a refined snack.

Ingredients

• Avocado – 1 large, ripe
• Banana – 1 medium, ripe
• Lemon juice – 1 tbsp
• Honey – 1 tsp

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
2. Peel the banana and add it to the bowl with the avocado.
3. Using a fork, mash the avocado and banana together until smooth. Tip: For a chunkier texture, mash less.
4. Add the lemon juice and honey to the bowl. Tip: The lemon juice not only adds flavor but also prevents the avocado from browning.
5. Stir the mixture until all ingredients are well combined. Tip: Taste and adjust the sweetness with more honey if desired, though the ripe banana often provides enough natural sweetness.

Velvety and rich, this mash offers a delightful contrast between the creamy avocado and the sweet banana, with a bright hint of lemon. Serve it on toast for a quick breakfast, or as a unique topping for pancakes to impress your guests.

Peach and Pear Puree

Yielded by the bountiful harvest of late summer, this Peach and Pear Puree is a testament to the simplicity and elegance of seasonal fruits. Its velvety texture and harmonious blend of sweet and tart flavors make it a versatile addition to both sweet and savory dishes.

Ingredients

• Peaches – 2 cups, peeled and sliced
• Pears – 2 cups, peeled and sliced
• Lemon juice – 1 tbsp
• Water – ¼ cup

Instructions

1. In a medium saucepan, combine the peaches, pears, lemon juice, and water. Tip: Adding lemon juice not only enhances the flavor but also prevents the fruits from browning.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally, until the fruits are very soft. Tip: Covering the saucepan helps to retain moisture, ensuring a smoother puree.
3. Remove from heat and let it cool slightly. Transfer the mixture to a blender or use an immersion blender to puree until smooth. Tip: For an extra silky texture, pass the puree through a fine-mesh sieve.
4. Return the puree to the saucepan and simmer over low heat for an additional 5 minutes, stirring constantly, to thicken slightly.

A lusciously smooth puree, this blend of peaches and pears shines when served over yogurt for breakfast, as a dessert sauce, or even as a glaze for roasted meats. Its natural sweetness and vibrant color bring a touch of elegance to any dish it accompanies.

Butternut Squash and Carrot Puree

This velvety Butternut Squash and Carrot Puree is a testament to the beauty of simplicity, blending the natural sweetness of its main ingredients into a dish that’s as nutritious as it is comforting.

Ingredients

• Butternut squash – 1 medium, peeled and cubed
• Carrots – 3 large, peeled and sliced
• Butter – 2 tbsp
• Heavy cream – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash and carrots with 1 tbsp of butter, salt, and pepper on a baking sheet. Roast for 25 minutes or until tender and lightly caramelized.
2. Transfer the roasted vegetables to a blender. Add the remaining 1 tbsp of butter and heavy cream. Blend until smooth, scraping down the sides as needed to ensure even pureeing.
3. For a silkier texture, pass the puree through a fine-mesh sieve. This step is optional but recommended for an ultra-smooth finish.
4. Return the puree to a pot over low heat. Warm through for 2-3 minutes, stirring constantly to prevent sticking. Adjust seasoning if necessary.

With its creamy consistency and sweet, earthy flavors, this puree pairs wonderfully with roasted meats or can be thinned with stock for a comforting soup. A drizzle of olive oil or a sprinkle of toasted nuts adds a delightful contrast in texture.

Spinach and Potato Puree

Radiating with simplicity and comfort, this Spinach and Potato Puree is a velvety blend that marries the earthy tones of spinach with the creamy texture of potatoes, creating a dish that’s both nourishing and indulgent.

Ingredients

• Potatoes – 2 cups, peeled and diced
• Spinach – 2 cups, fresh
• Butter – 2 tbsp
• Milk – ½ cup
• Salt – ½ tsp

Instructions

1. Place the diced potatoes in a pot, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 15 minutes, or until they are fork-tender.
3. While the potatoes cook, melt the butter in a pan over medium heat and sauté the spinach until wilted, about 3 minutes. Tip: Squeeze out excess water from the spinach to prevent the puree from becoming watery.
4. Drain the potatoes and return them to the pot. Add the sautéed spinach, milk, and salt.
5. Use a potato masher or immersion blender to puree the mixture until smooth. Tip: For an extra smooth texture, pass the puree through a fine mesh sieve.
6. Adjust the consistency with more milk if necessary, and warm through over low heat for 2 minutes. Tip: Keep the heat low to avoid scorching the milk.

Velvety and rich, this puree boasts a vibrant green hue and a buttery finish that pairs beautifully with grilled meats or can stand alone as a comforting vegetarian option. For a decorative touch, swirl in a dollop of crème fraîche before serving.

Blueberry and Yogurt Blend

Delightfully simple yet sophisticated, this Blueberry and Yogurt Blend marries the tangy creaminess of yogurt with the sweet burst of blueberries, creating a harmonious balance that’s both refreshing and indulgent.

Ingredients

• Blueberries – 1 cup
• Greek yogurt – 1 cup
• Honey – 1 tbsp

Instructions

1. Rinse 1 cup of blueberries under cold water and pat them dry with a paper towel to remove any excess moisture.
2. In a blender, combine the dried blueberries, 1 cup of Greek yogurt, and 1 tbsp of honey.
3. Blend the mixture on high speed for 30 seconds, or until smooth and uniform in color. Tip: For a thicker consistency, freeze the blueberries for 10 minutes before blending.
4. Pour the blend into a serving bowl. Tip: To enhance the flavor, let it chill in the refrigerator for 15 minutes before serving.
5. Garnish with a few whole blueberries on top for a visually appealing finish. Tip: For an extra touch of elegance, drizzle a little honey over the garnish just before serving.

Silky and smooth with a vibrant purple hue, this blend offers a luscious texture that’s perfectly complemented by the natural sweetness of blueberries. Serve it in a chilled glass for a delightful breakfast or as a sophisticated dessert after dinner.

Pumpkin and Apple Mash

Vibrant hues and comforting aromas come together in this delightful Pumpkin and Apple Mash, a dish that promises to warm the soul with its autumnal flavors and creamy texture. Perfect for a cozy evening in, this recipe blends the natural sweetness of apples with the earthy depth of pumpkin, creating a harmonious balance that’s both nutritious and indulgent.

Ingredients

• Pumpkin puree – 2 cups
• Apples, peeled and diced – 2 cups
• Butter – 2 tbsp
• Maple syrup – 1 tbsp
• Cinnamon – ½ tsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, melt the butter over medium heat until it begins to foam slightly, about 1 minute.
2. Add the diced apples to the saucepan, stirring occasionally, until they start to soften, approximately 5 minutes. Tip: For a smoother mash, cook the apples until they’re very tender.
3. Stir in the pumpkin puree, maple syrup, cinnamon, and salt, combining all ingredients thoroughly.
4. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring every few minutes to prevent sticking. Tip: If the mash seems too thick, a splash of water or apple juice can adjust the consistency.
5. Remove from heat and use a potato masher or fork to achieve your desired texture. Tip: For an extra smooth consistency, blend the mixture with an immersion blender.

Wholesome and velvety, this Pumpkin and Apple Mash boasts a rich flavor profile that’s subtly sweet with a hint of spice. Serve it as a side dish, spread it on toast for a breakfast twist, or enjoy it as a standalone comfort food—it’s versatile enough to suit any occasion.

Chicken and Sweetcorn Puree

Perfectly blending simplicity with sophistication, this Chicken and Sweetcorn Puree offers a velvety texture and a harmonious balance of flavors, ideal for a comforting yet refined meal.

Ingredients

• Chicken breast – 1 lb
• Sweetcorn kernels – 2 cups
• Chicken stock – 1 cup
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Salt – 1 tsp

Instructions

1. Season the chicken breast with salt and sear in butter over medium-high heat until golden brown, about 4 minutes per side. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
2. In the same pan, add sweetcorn kernels and sauté for 2 minutes until slightly caramelized.
3. Add chicken stock and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Tip: This step builds depth of flavor.
4. Transfer the mixture to a blender, add heavy cream, and puree until smooth. Tip: For an extra silky texture, strain the puree through a fine-mesh sieve.
5. Slice the rested chicken thinly and serve atop the puree.

Rich and creamy, this puree pairs beautifully with the tender slices of chicken, creating a dish that’s as visually appealing as it is delicious. Consider garnishing with fresh herbs or a drizzle of olive oil for an added touch of elegance.

Turkey and Rice Dinner

Mastering the art of a comforting, yet sophisticated meal begins with this Turkey and Rice Dinner, a dish that marries the heartiness of ground turkey with the delicate fluffiness of perfectly cooked rice, all brought together with a blend of aromatic spices.

Ingredients

• Ground turkey – 1 lb
• White rice – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground turkey to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Sprinkle garlic powder, onion powder, salt, and black pepper over the turkey, stirring to combine, and cook for an additional 1 minute to bloom the spices.
4. Stir in white rice, ensuring each grain is coated with the turkey and spices, then pour in chicken broth.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and has absorbed all the liquid.
6. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and become fluffy.

Perfectly balanced, this Turkey and Rice Dinner offers a delightful contrast of textures, from the tender grains of rice to the savory crumbles of turkey. For an elegant presentation, serve it in a hollowed-out roasted acorn squash, adding a touch of autumn warmth to your table.

Beef and Vegetable Stew

On a crisp evening, nothing comforts the soul quite like a hearty beef and vegetable stew, simmered to perfection with tender chunks of meat and a medley of garden-fresh vegetables. This classic dish, with its rich flavors and aromatic herbs, is a testament to the beauty of slow cooking.

Ingredients

• Beef chuck – 2 lbs, cubed
• Carrots – 2 cups, sliced
• Potatoes – 2 cups, diced
• Beef broth – 4 cups
• Tomato paste – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes to the pot, seasoning with salt and black pepper, and sear until all sides are browned, about 5 minutes total.
3. Stir in tomato paste and thyme, cooking for 1 minute to deepen the flavors.
4. Pour in beef broth, scraping the bottom of the pot to release any browned bits, a chef’s trick for adding depth to your stew.
5. Add carrots and potatoes, bringing the mixture to a boil before reducing to a simmer.
6. Cover and simmer on low heat for 1.5 hours, or until the beef is fork-tender, stirring occasionally to prevent sticking.
7. For a thicker stew, uncover during the last 30 minutes of cooking to allow some liquid to evaporate.

Comforting and robust, this stew boasts a velvety texture with chunks of beef that melt in your mouth. Serve it with a crusty loaf of bread to soak up the savory broth, or over a bed of creamy mashed potatoes for an extra indulgent meal.

Salmon and Pea Puree

Perfectly seared salmon atop a velvety pea puree offers a harmonious blend of rich and fresh flavors, ideal for a sophisticated yet approachable weeknight dinner.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Frozen peas – 1 cup
• Heavy cream – ¼ cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat a skillet over medium-high heat and add olive oil.
2. Season salmon fillets with salt and black pepper on both sides.
3. Place salmon in the skillet, skin-side down, and cook for 4 minutes without moving to ensure a crispy skin.
4. Flip the salmon and cook for another 3 minutes, or until the internal temperature reaches 145°F.
5. While the salmon cooks, boil peas in salted water for 3 minutes, then drain.
6. In a blender, combine peas, heavy cream, and butter, then puree until smooth.
7. Season the pea puree with salt to taste, blending briefly to incorporate.
8. Plate the pea puree first, then top with the seared salmon fillet.

Unveil a dish where the creamy sweetness of the pea puree contrasts beautifully with the savory, flaky salmon. For an extra touch of elegance, garnish with microgreens or a drizzle of olive oil before serving.

Quinoa and Vegetable Mix

Perfectly balanced and brimming with vibrant colors, this Quinoa and Vegetable Mix is a testament to the beauty of simple, wholesome ingredients coming together in harmony. Packed with nutrients and bursting with flavor, it’s a dish that delights the senses and nourishes the body.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Bell pepper – 1, diced
• Zucchini – 1, diced
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, bring the water to a boil over high heat. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the diced bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
5. Fluff the cooked quinoa with a fork and gently fold it into the skillet with the vegetables. Add the salt and stir to combine all ingredients evenly.
6. Remove from heat and let the mixture sit covered for 2 minutes to allow the flavors to meld.

A symphony of textures awaits in every bite, from the fluffy quinoa to the crisp-tender vegetables. Serve this vibrant mix atop a bed of greens for a refreshing salad, or as a hearty side to grilled proteins. The possibilities are as endless as they are delicious.

Lentil and Carrot Puree

Elegantly simple yet profoundly satisfying, this Lentil and Carrot Puree combines earthy lentils with the natural sweetness of carrots, creating a dish that’s as nutritious as it is comforting. Perfect for a cozy evening in or as a refined starter for your next dinner party, its velvety texture and rich flavor profile are sure to impress.

Ingredients

• Lentils – 1 cup
• Carrots – 2 cups, chopped
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Add chopped carrots and lentils to the pot, stirring to coat with oil, about 1 minute.
4. Pour in vegetable broth and bring to a boil, then reduce heat to low (200°F) and simmer uncovered for 25 minutes, or until lentils and carrots are tender.
5. Remove from heat and let cool slightly before transferring to a blender. Blend until smooth, adding a tablespoon of water if needed to reach desired consistency.
6. Season with salt, blending for an additional 10 seconds to incorporate.

Notably smooth with a hint of sweetness from the carrots, this puree pairs beautifully with crusty bread or as a base for grilled vegetables. For an extra touch of elegance, drizzle with olive oil and a sprinkle of fresh herbs before serving.

Mango and Coconut Rice

Lusciously sweet mangoes and creamy coconut milk come together in this exotic Mango and Coconut Rice, a dish that promises to transport your taste buds to a tropical paradise with every bite.

Ingredients

• Basmati rice – 1 cup
• Coconut milk – 1 cup
• Mango – 1, diced
• Water – 1 cup
• Sugar – 2 tbsp
• Salt – ¼ tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Avoid lifting the lid during cooking to ensure even heat distribution.
4. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
5. Fluff the rice gently with a fork, then fold in the diced mango until evenly distributed. Tip: For an extra burst of flavor, use ripe mangoes that are sweet and slightly soft to the touch.
6. Serve the rice warm or at room temperature. Tip: Garnish with toasted coconut flakes or a sprinkle of lime zest for added texture and aroma.

Just as delightful as it is visually appealing, this Mango and Coconut Rice boasts a creamy texture with pockets of juicy mango that offer a refreshing contrast. Consider serving it alongside grilled shrimp or as a standalone dessert drizzled with a touch of honey for an indulgent twist.

Zucchini and Cheese Puree

Whisking together the humble zucchini with the rich, creamy embrace of cheese creates a puree that’s both comforting and sophisticated. This dish, with its velvety texture and harmonious flavors, is a testament to the beauty of simplicity in cooking.

Ingredients

• Zucchini – 2 cups, chopped
• Cheese – 1 cup, grated
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Wash and chop the zucchini into small pieces, ensuring they’re uniform for even cooking.
2. In a medium saucepan, melt the butter over medium heat (350°F) until it’s just beginning to foam.
3. Add the chopped zucchini to the saucepan, stirring occasionally, and cook for 10 minutes or until they’re tender and slightly golden.
4. Transfer the cooked zucchini to a blender, add the grated cheese and salt, then blend until smooth. Tip: For an extra silky texture, pass the puree through a fine-mesh sieve.
5. Return the puree to the saucepan and warm over low heat for 2 minutes, stirring constantly to prevent sticking. Tip: If the puree is too thick, adjust the consistency by adding a tablespoon of warm water at a time.
6. Serve immediately, garnished with a sprinkle of grated cheese or a drizzle of olive oil for added richness. Tip: For a delightful contrast, pair the puree with crispy toasted bread or as a sophisticated side to grilled meats.

Gloriously smooth and luxuriously cheesy, this zucchini puree offers a delicate balance of flavors that can elevate any meal. Its versatility makes it a perfect canvas for creative garnishes or a comforting stand-alone dish.

Conclusion

Offering a treasure trove of tasty and wholesome options, our roundup of 16 nutritious baby recipes for 9-12 months is perfect for nurturing your little one’s growth and palate. We hope these dishes bring joy to your mealtime adventures. Don’t forget to share which recipes your baby loved in the comments below and pin your favorites on Pinterest for other parents to discover!