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Charlie enjoying one of his favorites- Roasted Blueberry, Banana, and Oatmeal Puree.

Homemade Babyfood!?! I can do that, right? I mean, I LOVE TO COOK!

So… when it was time to start incorporating more solids into our little  Charlie’s diet- it was only natural that I would try my hand at homemade baby food.

At first, the task seemed pretty intimidating. Not knowing exactly when to introduce new flavors and textures to Charlie was pretty scary. For the first time – in a longtime – I was feeling slightly lost in the kitchen. But after consulting with our wonderful pediatrician, I walked away feeling confident that our little “eager eater” was ready for whatever I threw at him.

Here are a few of Charlie’s favorites!

Roasted Blueberry, Banana, & Oatmeal Puree

Roasted Blueberry, Banana, & Oatmeal Puree.

Ingredients

• 1 6 oz container organic blueberries
• 1 organic banana
• 1/2 cup Earth’s Best Organic Whole Wheat Oatmeal Cereal

Ingredients - Organic Banana, Organic Blueberries, & Earth's Best Organic Whole Wheat Oatmeal Cereal.

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Add unpeeled banana and blueberries to making sheet. Roast in the oven for 30 minutes.

Prepare banana and blueberries for roasting

Roasted banana & blueberries

Peel and discard skin from banana. Place roasted banana, roasted blueberries, & Earth’s Best Whole Wheat Oatmeal Cereal in your food processor or handheld blender bowl. Blend, adding tablespoons of filtered water until you reach desired thickness.

All ingredient blended together. (I added 2 tbsp filtered water to smooth puree.)

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Roasted Carrot, Sweet Potato, Garlic, and Brown Rice Puree

Roasted Carrots, Sweet Potato, Garlic, and Brown Rice Puree

Ingredients

• 2 Peeled Organic Carrots
• 1 Peeled & Chopped Organic Sweet Potato
• 1 garlic clove (skin on)
• 1/2 Cup Brown Rice
• Olive oil , salt, and pepper
  

  Ingredients: Sweet Potato, Carrot, Garlic, Olive Oil, and Brown Rice

Cook brown rice and set aside. Preheat oven to 375 degrees. Place prepared carrots, sweet potato, and garlic clove on a parchment lined baking sheet. Drizzle olive oil over veggies and garlic, and lightly salt and pepper. Roast for 45 minutes until potatoes and carrots are fork tender (when punctured with a fork, it slides out easily).

Sweet potato, garlic, and carrots prepared for roasting

Roasted sweet potato, garlic, and carrots.

Place roasted carrots, sweet potato, 1/2 of the peeled garlic clove, and cooked brown rice in the food processor or handheld blender bowl. Blend, adding tablespoons of filtered water until you reach desired thickness.

All ingredient blended together. (I added 1 tbsp filtered water to smooth puree.)

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Roasted Apples, Banana, Cinnamon, and Oatmeal Puree

Roasted Apples, Bananas, Cinnamon, and Oatmeal Puree.

 Ingredients

• 2 Apples (any variety), quartered, peeled, & cored
• 1 Banana
• 1/4 cup Earth’s Best Organic Whole Wheat Oatmeal Cereal
• Cinnamon
• Olive oil
  

  Ingredients: Organic Apples, Organic Banana, Cinnamon, Earth's Best Whole Wheat Oatmeal Cereal, & Olive Oil

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Add unpeeled banana and prepared apples to baking sheet. Drizzle apples with olive oil and lightly sprinkle with cinnamon. Roast in the oven for 35-40 minutes.

Apples and banana prepared for roasting

Roasted apples and banana.

Peel and discard skin from banana. Place roasted apples, banana, Earth’s Best Whole Wheat Oatmeal Cereal, and a small pinch of cinnamon in your food processor or handheld blender bowl. Blend, adding tablespoons of filtered water until you reach desired thickness.

All ingredients blended together (I added 1 tbsp water to smooth puree.)

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Sautéed Spinach, Garlic, and Brown Rice Puree

Sauteed Spinach, Garlic, and Brown Rice Puree.

Ingredients

• 2 cups Organic Baby Spinach
• 1/2 cup cooked Organic Brown Rice
• 1/2 garlic clove, minced
• Olive oil, salt, and pepper
  

  Ingredients: Brown Rice, Spinach, Garlic, & Olive Oil

Prepare brown rice and set aside. Sauté spinach and 1/2 a minced garlic clove in a tbsp of olive oil. Season with a pinch of salt and pepper. Once spinach has wilted and cooked through, remove from pan.

On medium/high heat, coat the pan with Olive Oil and add spinach, 1/2 a minced garlic clove, salt, & pepper.

Saute spinach until wilted, but still green.

Add sautéed spinach and cooked brown rice to the food processor or handheld blender bowl. Blend, adding tablespoons of filtered water until you reach desired thickness.

Sauteed Spinach, Garlic, and Brown Rice Puree.

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To Store for Later Use:

Portion leftovers into individual compartments of your Baby Food Storage Trays, or ice trays. Before placing into the freezer it is important to let purees come to room temperature. This will prevent bacteria from forming during the freezing process.

Portion and freeze leftover purees in Baby Food Storage Trays or ice trays.

Label and date purees.

Don’t forget to label and date your purees so you know what you feeding your little one, and how long it has been frozen.