Almond Butter
How to serve: Thin smear on toast or mixed into oatmeal.
Whole almonds and thick nut butter are choking hazards. Only thinned smooth almond butter is safe.
Momsie › What can my baby eat › 15 months
What can my baby eat at 15 months?
At 15 months, 122 of 122 foods in this guide are safe to offer. Every serving suggestion below is written for the 12 to 17 months stage. Free, no sign-up, based on NHS weaning guidance.
What changes at 15 months
Nothing new unlocks at 15 months. All 122 foods in this guide are safe to offer, prepared the right way.
Texture and preparation: 15 months falls in the 12 to 17 months band, so every serving suggestion below is the one written for that stage.
Next change: nothing is being held back any more. Every food in this guide is safe at 15 months, prepared the right way.
Want to compare ages, or check a different month? Use the age slider to move through every stage.
Foods a 15 month old can eat
Amaranth
How to serve: Slightly thicker porridge — can be offered by spoon or as a finger food when cooled.
Apple
How to serve: Small tender cubes — raw apple is still too firm.
Apricot
How to serve: Small tender pieces — ripe apricot is very soft.
Asparagus
How to serve: Small soft pieces or whole tender spears.
Avocado
How to serve: Diced small pieces — naturally butter-soft.
Banana
How to serve: Thin half-moon slices, never full rounds.
Barley
How to serve: Soft cooked barley grains mixed into foods.
Beef
How to serve: Small soft meatball-sized pieces or finely minced mixed into meals.
Beetroot
How to serve: Small diced cooked pieces — roasted beet is soft and sweet.
Bell Pepper
How to serve: Small diced roasted pieces or thin raw strips.
Black Beans
How to serve: Mashed black beans or mixed into purées.
Blackberry
How to serve: Halved or quartered — never serve whole.
Blueberry
How to serve: Halved blueberries — cut lengthways to reduce choking risk.
Bok Choy
How to serve: Small soft pieces — stems and leaves both tender when cooked.
Broad Beans
How to serve: Cooked soft beans, skins removed, halved or served whole as soft finger food.
Broccoli
How to serve: Small soft florets — easy for little fingers to grip.
Brown Rice
How to serve: Soft, sticky cooked rice — easier for babies to pick up.
Brussels Sprouts
How to serve: Small soft pieces — roasting reduces bitterness.
Buckwheat
How to serve: Cooked groats mixed into soft foods.
Butter
How to serve: Add a small amount to cooked foods to increase calorie density.
Butter Beans
How to serve: Mashed beans or mixed into soft dishes.
Butternut Squash
How to serve: Small soft cubes.
Cabbage
How to serve: Finely shredded cooked cabbage or soft pieces they can pick up.
Cantaloupe
How to serve: Small cubes — soft and easy to pick up.
Carrot
How to serve: Small soft cubes — cook until easily squashed between fingers.
Cauliflower
How to serve: Small soft florets.
Celery
How to serve: Very soft cooked celery, strings removed, cut into tiny pieces.
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: Small grated or very small cubed pieces.
Cherry
How to serve: Pitted and quartered pieces.
Whole cherries are a severe choking hazard. Always pit and halve before serving.
Chicken
How to serve: Finely shredded or small soft pieces.
Chicken Liver
How to serve: Very finely blended or mashed — serve in small amounts mixed with milder foods.
Chickpeas
How to serve: Well-mashed chickpeas or smooth hummus.
Coconut
How to serve: Soft coconut pieces from ripe flesh, or continue using coconut milk in cooking.
Cod
How to serve: Small soft flakes — always check for bones before serving.
Corn
How to serve: Finely mashed kernels or corn mixed into softer foods.
Whole corn kernels are a choking hazard. Blend or mash before serving.
Cottage Cheese
How to serve: Serve as is — the texture is soft enough for easy eating.
Couscous
How to serve: Small spoonfuls of softened couscous — easy to self-feed.
Cream Cheese
How to serve: Spread on toast fingers or mixed into foods.
Cream of Wheat
How to serve: Slightly thicker porridge or cooled into soft finger-food pieces.
Cucumber
How to serve: Small diced pieces — peel if waxed.
Dates
How to serve: Soft, pitted date pieces — quarter-sized — as finger food.
Duck
How to serve: Small shredded or diced tender pieces.
Edamame
How to serve: Well-mashed or slightly squashed beans.
Whole edamame beans can be a choking hazard. Always remove from pods and mash before serving.
Egg
How to serve: Small soft scrambled pieces or mashed hard-boiled yolk.
Eggplant
How to serve: Small diced roasted pieces.
Fennel
How to serve: Soft roasted fennel pieces cut into small soft chunks.
Fig
How to serve: Small pieces — very ripe fig is soft and sweet.
Garlic
How to serve: Continue using as a flavouring in all cooked meals. Roasted whole cloves can be mashed.
Ginger
How to serve: Use ginger freely as a spice in cooking — grated, ground, or as ginger paste.
Goat Cheese
How to serve: Spread on toast soldiers or stirred into pasta.
Grape
How to serve: Quarter grapes lengthways. Ensure no seeds are present.
Greek Yogurt
How to serve: Greek yogurt with fruit pieces mixed in.
Green Beans
How to serve: Small soft pieces, strings removed.
Haddock
How to serve: Flaked cooked haddock in small pieces — mix into meals or serve as soft finger food.
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: Small flaked pieces with careful bone check.
Kale
How to serve: Finely chopped steamed kale mixed into mashed foods.
Kefir
How to serve: Serve as is, mix into foods, or offer from a cup.
Kidney Beans
How to serve: Mashed beans or mixed into soft dishes.
Kiwi
How to serve: Small slices — ripe kiwi is soft and safe.
Lamb
How to serve: Small soft pieces of well-cooked minced lamb or slow-cooked tender shreds.
Leek
How to serve: Small soft pieces mixed into savoury dishes.
Lemon
How to serve: Lemon juice as dressing for finger foods — a squeeze over fish or vegetables adds flavour.
Lentils
How to serve: Soft lentils mixed into puréed dishes.
Mackerel
How to serve: Flaked cooked mackerel in small pieces as part of a meal or on toast.
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: Small diced pieces, skins removed.
Millet
How to serve: Cooked millet mixed into purées and soft foods.
Mozzarella
How to serve: Small pieces as a finger food or in pasta.
String cheese and large mozzarella pieces can be a choking hazard. Cut into very small pieces.
Mung Beans
How to serve: Mashed mung beans as a spread or in dishes.
Mushroom
How to serve: Small finely diced cooked pieces in mixed dishes.
Navy Beans
How to serve: Small soft pieces or mashed.
Nectarine
How to serve: Small pieces — skin on if very ripe and thin-skinned.
Oats
How to serve: Textured porridge with small soft lumps.
Onion
How to serve: Soft caramelised or stewed onion as part of a meal — adds sweetness and depth.
Orange
How to serve: Small orange pieces, peel and pips removed, as finger food.
Papaya
How to serve: Small cubes — ripe papaya is naturally very soft.
Parmesan
How to serve: Grated parmesan as a topping on meals, pasta, soups, and risotto.
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: Small tender cubes — roasted parsnip is naturally sweet.
Peach
How to serve: Small diced pieces, skin and stone removed.
Peanut Butter
How to serve: Thin smear on toast soldiers or stirred into yogurt.
Whole peanuts are a severe choking hazard. Only smooth peanut butter thinned with water or breast milk is safe.
Pear
How to serve: Small diced pieces — ripe raw pear is soft enough.
Peas
How to serve: Squashed or lightly crushed peas — press flat before serving to remove round choking risk.
Pineapple
How to serve: Small pieces — ripe pineapple is tender and fibrous.
Pinto Beans
How to serve: Small soft pieces or mashed.
Plum
How to serve: Small diced pieces — ripe plum is tender enough.
Polenta
How to serve: Soft polenta fingers once set and cooled — easy to grip.
Pomegranate
How to serve: Whole arils can be offered — they are soft and small enough as long as chewing development is good.
Pork
How to serve: Small soft shredded or diced pieces.
Potato
How to serve: Soft potato chunks, wedges (oven-baked soft), or mash with butter.
Prunes
How to serve: Soft soaked prune pieces — quarter-sized — as finger food or in oatmeal.
Pumpkin
How to serve: Small soft cubes.
Quinoa
How to serve: Cooked quinoa mixed into soft foods and finger foods.
Raspberry
How to serve: Whole or halved — soft enough to squash easily.
Rice Cakes
How to serve: Broken into quarters or strips to hold.
Ricotta
How to serve: Mixed into pasta or spread on soft bread.
Salmon
How to serve: Small soft flakes — check carefully for bones.
Sardine
How to serve: Small flaked pieces mixed into other foods.
Semolina
How to serve: Slightly thicker porridge or cooled and cut into soft finger pieces.
Shrimp
How to serve: Small minced pieces mixed into rice, pasta, or vegetables.
Soya
How to serve: Soft, shelled beans squashed or halved. Remove the outer skins to reduce choking risk.
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: Soft cooked spelt grains or spelt-flour pancakes cut into pieces.
Spinach
How to serve: Finely shredded or mixed into soft foods.
Split Peas
How to serve: Thick split pea purée as a spread or dip.
Steak
How to serve: Well-cooked, tender strips sliced thinly across the grain, or finely shredded into meals.
Strawberry
How to serve: Small soft pieces — skin and any seeds removed.
Swede
How to serve: Soft swede chunks or mash as a side dish.
Sweet Potato
How to serve: Small cubes, soft enough to squash between fingers.
Teff
How to serve: Slightly thicker porridge.
Tilapia
How to serve: Small flaked pieces — always check for bones.
Tofu
How to serve: Small soft cubes of firm tofu.
Tomato
How to serve: Small pieces of cooked tomato — raw in small amounts if tolerated.
Trout
How to serve: Flaked cooked trout in soft pieces as part of a meal.
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.
Tuna
How to serve: Finely flaked, mixed into soft foods.
Turkey
How to serve: Finely shredded or small soft pieces.
Turnip
How to serve: Small tender cubes — roasted turnip is mild and sweet.
Watermelon
How to serve: Small seedless cubes.
White Beans
How to serve: Small soft pieces or mashed.
Whole Milk
How to serve: Can be offered in a cup alongside food from 12 months.
Whole Wheat Bread
How to serve: Toast fingers or small soft pieces.
Whole Wheat Pasta
How to serve: Small, very soft pieces like macaroni or ditalini.
Yogurt
How to serve: Yogurt with soft fruit pieces stirred in.
Zucchini
How to serve: Small diced pieces — soft enough to squash.
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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.