If you’re looking for a healthy toddler lunch idea packed with veggies, these homemade broccoli cheddar tots are it.
I made a batch for my youngest and she devoured them—four in one sitting!
They’re soft on the inside, crisp on the outside, and full of good stuff like steamed broccoli, cheddar, flaxseed, and a little Parmesan.
I love that they’re freezer-friendly and easy to make ahead for busy days, and honestly, I’ve snuck a few myself.
You don’t need breadcrumbs for this broccoli tots recipe either, which makes them feel like a cleaner, more wholesome option. Let me show you how I make them!
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Ingredients You’ll Need
To make these broccoli cheddar tots, here’s what you’ll need:
- 1½ cups finely chopped steamed broccoli – You want it chopped small so it mixes evenly and is easy for toddlers to eat.
- ½ cup shredded cheddar cheese – I use sharp cheddar for extra flavor, but mild works great too.
- 3 tablespoons grated Parmesan cheese – Adds a little salty richness (plus, it helps everything stick together).
- 2 tablespoons ground flaxseed – This keeps the recipe breadcrumb-free while adding fiber and healthy fats.
- 1 large egg – Acts as the binder to hold everything together.
- Optional: pinch of salt or garlic powder – Totally up to you, but adds a little extra flavor if your toddler is used to it.
👉 Parchment paper or a greased baking sheet is a must—these tots will stick if you skip this step!
👩🍳 Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Steam the broccoli until tender, then finely chop it. You want small pieces so everything holds together well.
2. In a medium bowl, combine the broccoli, cheddar, Parmesan, flaxseed, and egg. Add salt and garlic powder if using.
3. Scoop and shape the mixture into small tots or nugget-like shapes using your hands or a small cookie scoop. Place them evenly spaced on the baking sheet.
4. Bake for 20 minutes, flipping halfway through. Keep an eye on them — mine were golden and ready after 20, but every oven’s different.
5. Let them cool slightly before serving. They firm up a bit as they cool and are perfect for little hands.
🍴 Serving Suggestions
These broccoli cheddar tots are super versatile. Try serving them with:
- A side of fresh fruit like strawberries, blueberries, or sliced grapes
- Hard-boiled egg or scrambled eggs for extra protein
- A fun dipping sauce like plain Greek yogurt, hummus, or even ketchup if your toddler loves it
They also make a great side dish for grown-up meals, so don’t be surprised if you start stealing a few off your toddler’s plate.
Storage Tips
These broccoli cheddar tots store really well, which makes them perfect for busy weekdays.
Fridge:
Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to get that crisp back!
Freezer:
These freeze beautifully! Once baked and cooled, lay the tots on a baking sheet in a single layer and freeze until solid (about 1–2 hours). Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.
To reheat from frozen:
Bake at 375°F for about 8–10 minutes, or pop them in the air fryer for a quick crisp-up. No need to thaw first!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Just steam it until tender and chop it up finely. Be sure to squeeze out any excess moisture so the tots hold together well.
Do these work in the air fryer?
Totally! Preheat your air fryer to 375°F and cook the tots for about 8–10 minutes, flipping halfway through. They’ll come out extra crispy.
Can I make these egg-free?
You can try using a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit for 5 minutes). I haven’t tested it with this exact recipe, but it should work similarly.
What dips go well with these?
Toddlers love them plain, but they’re also great with ketchup, ranch, or a little yogurt dip.
How do I get my toddler to try them?
Serve with a favorite fruit or use a fun plate to make it more exciting. And remember it can many times offering a new food before your kiddo takes to it, so keep trying. It took a whole year of including salad on Hailee’s plate from time to time before she started to like it.
Final Thoughts
These homemade broccoli cheddar tots have become a go-to in our toddler lunch rotation. They’re veggie-packed, freezer-friendly, and easy to whip up during naptime or while the big kids are at school.
Whether you’re serving them fresh out of the oven or pulling a batch from the freezer on a busy day, they’re a win for both kids and grown-ups. I mean… she ate four in one sitting and I definitely stole a few off her plate—so that’s a win, right?
If you give them a try, I’d love to hear what your toddler thought! Leave a comment or tag me @AnotherMommyBlogger on Facebook so I can cheer you on ❤️
Healthy Broccoli Cheddar Tots (Perfect Toddler Lunch Idea)
Equipment
- mixing bowl
- measuring spoons and cups
- Baking sheet
- parchment paper or non-stick spray
Ingredients
- 1 1/2 cup steamed, finely chopped broccoli
- 1/2 cup shredded cheddar cheese
- 3 tbsp grated Parmesan cheese
- 2 tbsp ground flaxseed
- 1 large egg
- 1/4 tsp garlic powder optional
- 1/4 tsp salt optional
Instructions
- Steam your broccoli until tender, then finely chop it. You want it small enough to mix well but not mushy.
- In a large mixing bowl, add the chopped broccoli, shredded cheddar, Parmesan, flaxseed, and egg. If you’re using salt or garlic powder, add that now too.
- Stir everything together until the mixture is evenly combined. It should hold together when pressed—if it’s too wet, let it sit a few minutes or add a little more flax.
- Scoop about 1 tablespoon of the mixture and form it into small tot shapes. You can use your hands or a small cookie scoop to keep them uniform.
- Line a baking sheet with parchment paper or lightly grease it—don’t skip this step or they’ll stick! Arrange the tots in rows with a little space between each.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes, flipping halfway through.
- Let the tots cool a few minutes before serving. They crisp up more as they cool, and little hands won’t get burned.
Notes
- Pan prep matters!
These tots will stick if you don’t grease your baking sheet or use parchment paper. I learned that the hard way, so save yourself the trouble and prep that pan. - Skip the breadcrumbs.
I used flaxseed instead of breadcrumbs to keep these on the healthier side, but you could sub in regular or gluten-free breadcrumbs if you prefer. - Want more flavor?
Add a pinch of salt or a little garlic powder if your toddler is used to bolder flavors. I left it out this time for my youngest, but it’s totally up to you. - Freezer-friendly.
Once cooled, you can freeze these tots in a single layer on a baking sheet, then transfer them to a bag or container. Reheat in the oven or air fryer until warm and crispy.
