Almond Butter
How to serve: Thin smear on soft bread or mixed into porridge.
Whole almonds and thick nut butter are choking hazards. Only thinned smooth almond butter is safe.
Momsie › What can my baby eat › 10 months
What can my baby eat at 10 months?
At 10 months, 119 of 122 foods in this guide are safe to offer, and 3 are still worth waiting on. Every serving suggestion below is written for the 9 to 11 months stage. Free, no sign-up, based on NHS weaning guidance.
What changes at 10 months
Nothing new unlocks at 10 months. 119 of the 122 foods in this guide are safe to offer, prepared the right way.
Texture and preparation: 10 months falls in the 9 to 11 months band, so every serving suggestion below is the one written for that stage.
Next change: at 12 months, 3 more become suitable: shrimp, tuna and whole milk.
Want to compare ages, or check a different month? Use the age slider to move through every stage.
Foods a 10 month old can eat
Amaranth
How to serve: Thick smooth porridge thinned with breast milk or formula.
Apple
How to serve: Soft, small cooked pieces or thick applesauce.
Apricot
How to serve: Soft mashed or small diced pieces, skin off.
Asparagus
How to serve: Soft steamed spear tips — hold the stem as a natural handle.
Avocado
How to serve: Small soft chunks or thick mash.
Banana
How to serve: Soft small pieces or thick mash — finger-food size.
Barley
How to serve: Well-cooked, soft barley mixed into purées.
Beef
How to serve: Finely minced and mixed into vegetable purées or soft pasta sauces.
Beetroot
How to serve: Small soft mashed pieces.
Bell Pepper
How to serve: Small soft roasted pieces with skin removed.
Black Beans
How to serve: Smooth black bean purée — blend until silky.
Blackberry
How to serve: Mashed or stirred into yogurt or oatmeal.
Blueberry
How to serve: Mashed or mixed into yogurt or porridge.
Bok Choy
How to serve: Finely chopped steamed bok choy mixed into porridge or purées.
Broad Beans
How to serve: Cook until soft, remove skins, and mash roughly with a fork.
Broccoli
How to serve: Soft florets, mashed, or small pieces.
Brown Rice
How to serve: Well-cooked soft grains mixed into purées.
Brussels Sprouts
How to serve: Mashed or finely chopped steamed sprouts.
Buckwheat
How to serve: Smooth buckwheat porridge.
Butter
How to serve: Melt into porridge, vegetables, or purées.
Butter Beans
How to serve: Smooth, creamy purée — butter beans blend to an exceptionally silky texture.
Butternut Squash
How to serve: Soft mash or small roasted cubes.
Cabbage
How to serve: Cook until soft and mash roughly. Can be mixed into other vegetables.
Cantaloupe
How to serve: Soft diced pieces — very ripe cantaloupe requires no cooking.
Carrot
How to serve: Soft mash or small steamed pieces.
Cauliflower
How to serve: Smooth mash — cauliflower blends to a very creamy texture.
Celery
How to serve: Cook until very soft, remove strings, and mash finely into other vegetables.
Raw celery is a high choking hazard for babies and toddlers — always cook until very soft. The stringy fibres must also be removed before serving.
Cheddar Cheese
How to serve: Finely grated, melted into vegetables or pasta.
Cherry
How to serve: Pitted and quartered — never serve whole or halved without quartering.
Whole cherries are a severe choking hazard. Always pit and halve before serving.
Chicken
How to serve: Finely minced or shredded, mixed into purées.
Chicken Liver
How to serve: Finely blended into purées or porridge — strong flavour, use in small amounts.
Chickpeas
How to serve: Smooth hummus — blend until completely smooth with no lumps.
Coconut
How to serve: Coconut milk or cream in blended dishes. Very finely blended coconut flesh may be introduced.
Cod
How to serve: Flaked and blended into vegetable purées.
Corn
How to serve: Blended into soft foods — kernels alone are still a choking risk.
Whole corn kernels are a choking hazard. Blend or mash before serving.
Cottage Cheese
How to serve: Mixed into fruit or vegetable purées.
Couscous
How to serve: Well-softened couscous mixed into purées or with soft vegetables.
Cream Cheese
How to serve: Thin layer spread on soft bread or mixed into purées.
Cream of Wheat
How to serve: Thin smooth porridge — adjust consistency with liquid.
Cucumber
How to serve: Peeled and deseeded soft strips or small diced pieces.
Dates
How to serve: Softened, pitted dates mashed finely or blended. Can be mixed into yogurt.
Duck
How to serve: Finely shredded tender duck meat.
Edamame
How to serve: Mashed or blended into purées.
Whole edamame beans can be a choking hazard. Always remove from pods and mash before serving.
Egg
How to serve: Soft scrambled egg — no salt, no additional seasoning.
Eggplant
How to serve: Small soft roasted pieces — peel removed.
Fennel
How to serve: Soft roasted or steamed fennel mashed with other vegetables like potato.
Fig
How to serve: Mashed ripe fig — skin off.
Garlic
How to serve: Use in cooked dishes — soups, stews, and sautéed vegetables.
Ginger
How to serve: Add a small amount of fresh grated ginger to cooked dishes, stir-fries, and soups.
Goat Cheese
How to serve: Small amounts as a spread on soft bread or mixed into vegetable purée.
Grape
How to serve: Quarter grapes lengthways (4 long pieces from one grape) and offer as soft finger food.
Greek Yogurt
How to serve: Plain full-fat Greek yogurt by spoon or as a dip.
Green Beans
How to serve: Mashed or finely chopped soft pieces.
Haddock
How to serve: Flake cooked, bone-checked haddock finely and mix into vegetable purées or mashed potato.
Always check thoroughly for bones before serving fish to babies. Even boneless fish fillets can contain small pin bones — run your fingers along the flesh and remove any you find.
Halibut
How to serve: Finely flaked steamed halibut mixed into soft foods.
Kale
How to serve: Finely chopped and mixed into purées or soft foods.
Kefir
How to serve: Mix into purées or serve as a drinkable component.
Kidney Beans
How to serve: Smooth purée — blend thoroughly, kidney beans are starchy and blend well.
Kiwi
How to serve: Soft diced pieces with skin removed.
Lamb
How to serve: Finely minced, mixed into vegetable purées or soft grains.
Leek
How to serve: Finely chopped and mixed into soft foods or mashed potato.
Lemon
How to serve: Use lemon juice and zest freely in cooked dishes, dressings, and yogurt.
Lentils
How to serve: Red lentil purée — naturally smooth without blending much.
Mackerel
How to serve: Flake cooked, bone-free mackerel and mix into vegetable purées or mashed potato.
Check mackerel thoroughly for small pin bones before serving. Mackerel is an oily fish with a distinctive strong flavour — serve in small amounts initially.
Mango
How to serve: Soft cubes or thick mash — finger-food size.
Millet
How to serve: Soft millet porridge — slightly thicker consistency.
Mozzarella
How to serve: Very small diced pieces mixed into soft foods.
String cheese and large mozzarella pieces can be a choking hazard. Cut into very small pieces.
Mung Beans
How to serve: Smooth mung bean purée or blended into soft foods.
Mushroom
How to serve: Finely chopped well-cooked mushroom mixed into soft foods.
Navy Beans
How to serve: Mashed or blended into soft savoury foods.
Nectarine
How to serve: Small soft diced pieces — ripe nectarine needs no cooking.
Oats
How to serve: Soft porridge — slightly thicker consistency.
Onion
How to serve: Softly cooked diced onion mixed into mashed vegetables or soups.
Orange
How to serve: Peeled segment pieces cut into small chunks — remove all pips and membrane.
Papaya
How to serve: Mashed flesh or soft small cubes.
Parmesan
How to serve: Grate over pasta, vegetables, and soft dishes. The strong flavour means a little goes a long way.
Always finely grate parmesan over food. Never offer chunks of hard cheese to babies as they are a choking hazard. Finely grated parmesan melts into food safely.
Parsnip
How to serve: Soft mashed or small steamed pieces.
Peach
How to serve: Soft mash or small peeled pieces.
Peanut Butter
How to serve: Thin smear on soft bread or mixed into porridge.
Whole peanuts are a severe choking hazard. Only smooth peanut butter thinned with water or breast milk is safe.
Pear
How to serve: Soft mashed or small steamed pieces.
Peas
How to serve: Mashed peas mixed with other purées.
Pineapple
How to serve: Small soft pieces — cook briefly if baby has sensitive skin around mouth.
Pinto Beans
How to serve: Mashed or mixed into soft foods.
Plum
How to serve: Soft mashed pieces with skin removed.
Polenta
How to serve: Smooth soft polenta — add extra liquid for a thinner consistency.
Pomegranate
How to serve: Blend arils briefly and strain, or mix juice into meals. Some soft arils can be offered with close supervision.
Pork
How to serve: Finely shredded tender pork mixed into soft foods.
Potato
How to serve: Mash with lumps or cut into soft small pieces as early finger food.
Prunes
How to serve: Soaked, pitted prune purée mixed into porridge or yogurt.
Pumpkin
How to serve: Smooth mash or small soft pieces.
Quinoa
How to serve: Well-cooked quinoa mixed into purées or porridge.
Raspberry
How to serve: Mashed or stirred into porridge or yogurt.
Rice Cakes
How to serve: Small broken pieces — the dissolving texture helps babies manage.
Ricotta
How to serve: Spoonfuls of ricotta or mixed into vegetable purées.
Salmon
How to serve: Flaked, mixed into vegetable purées.
Sardine
How to serve: Mashed sardine mixed into vegetable or grain purées.
Semolina
How to serve: Smooth semolina porridge thinned with breast milk or formula.
Soya
How to serve: Cooked, shelled and skinned beans mashed to a soft, lumpy texture.
Whole soya beans (edamame) are a choking hazard. Remove them from the pod and squash or skin the beans for babies and younger toddlers.
Spelt
How to serve: Smooth spelt porridge or spelt flour used in soft pancakes.
Spinach
How to serve: Finely chopped and mixed into other purées.
Split Peas
How to serve: Smooth split pea purée or blended into soups.
Steak
How to serve: Slow-cook or braise until very tender, then finely shred or mince and stir into soft purées or sauces.
Strawberry
How to serve: Soft mashed pieces or thick purée — introduce small, manageable amounts.
Swede
How to serve: Mash cooked swede with lumps as part of mixed vegetable mash.
Sweet Potato
How to serve: Soft mash or small flattened pieces.
Teff
How to serve: Smooth teff porridge thinned with breast milk or formula.
Tilapia
How to serve: Finely flaked steamed fish mixed into soft foods.
Tofu
How to serve: Silken tofu mashed or blended — very smooth texture.
Tomato
How to serve: Soft cooked tomato — raw is acidic; cooking is gentler on young stomachs.
Trout
How to serve: Carefully deboned flaked trout mixed into vegetable purées or mashed potato.
Check trout very carefully for small pin bones before serving — trout is known to have many fine bones. Run your fingers along the flesh in all directions to detect them.
Turkey
How to serve: Finely minced or blended into vegetable purées.
Turnip
How to serve: Small soft mashed pieces.
Watermelon
How to serve: Long strips of seedless flesh for easy gripping.
White Beans
How to serve: Mashed or blended into soft foods.
Whole Wheat Bread
How to serve: Thin bread strips (soldiers) with a topping like avocado or nut butter.
Whole Wheat Pasta
How to serve: Very soft pasta, mashed or blended into sauces.
Yogurt
How to serve: Plain yogurt mixed with fruit purées.
Zucchini
How to serve: Small soft pieces or thick mash.
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General information based on NHS weaning guidance, not medical advice. Always stay with your baby while they eat. If you have concerns about allergies, choking or your baby's development, speak to your health visitor or GP.