Almond Butter
How to serve: Mix 1 tsp smooth almond butter with 2–3 tsp water until runny — never thick.
Whole almonds and thick nut butter are choking hazards. Only thinned smooth almond butter is safe.
Momsie › What can my baby eat › 8 months
What can my baby eat at 8 months?
At 8 months, 114 of 122 foods in this guide are safe to offer, and 8 are still worth waiting on. Every serving suggestion below is written for the 6 to 8 months stage. Free, no sign-up, based on NHS weaning guidance.
What changes at 8 months
Nothing new unlocks at 8 months. 114 of the 122 foods in this guide are safe to offer, prepared the right way.
Texture and preparation: 8 months falls in the 6 to 8 months band, so every serving suggestion below is the one written for that stage.
Next change: at 9 months, 5 more become suitable: cherry, corn, eggplant, fig and mushroom.
Want to compare ages, or check a different month? Use the age slider to move through every stage.
Foods a 8 month old can eat
Amaranth
How to serve: Boil 1 part amaranth in 3 parts water for 20 min, stirring often. Blend until smooth.
Apple
How to serve: Steam until soft, then blend into a smooth purée.
Apricot
How to serve: Steam until soft, blend to a smooth purée. Remove skin and stone first.
Asparagus
How to serve: Steam spears until very tender, blend into a smooth purée.
Avocado
How to serve: Mash ripe flesh with a fork until completely smooth.
Banana
How to serve: Mash or blend to a smooth purée with no lumps.
Barley
How to serve: Simmer pearl barley in water until very soft, then blend.
Beef
How to serve: Cook mince thoroughly until no pink remains, then blend with broth to a smooth purée.
Beetroot
How to serve: Steam or roast until tender, peel and blend into a smooth purée.
Bell Pepper
How to serve: Roast until skin blisters, peel and blend into a smooth purée.
Black Beans
How to serve: Cook until very soft, then blend or mash to a smooth purée.
Blackberry
How to serve: Blend or mash and strain seeds for a smooth purée.
Blueberry
How to serve: Mash or blend raw blueberries into a smooth purée.
Bok Choy
How to serve: Steam until very tender, blend leaves and stems into a smooth purée.
Broad Beans
How to serve: Cook until very soft, remove skins, then blend or mash to a smooth purée.
Broccoli
How to serve: Steam until very tender, then blend with cooking water to a smooth purée.
Brown Rice
How to serve: Simmer until very soft, then blend with water into a smooth rice purée.
Brussels Sprouts
How to serve: Steam until very soft, blend into a smooth purée. Pair with sweet potato to balance bitterness.
Buckwheat
How to serve: Cook groats in water until very soft, then blend until smooth.
Butter
How to serve: Melt a small amount into warm foods — no additional cooking required.
Butter Beans
How to serve: Use canned butter beans and blend until creamy smooth.
Butternut Squash
How to serve: Halve, roast with skin on at 200°C, then scoop and blend.
Cabbage
How to serve: Steam until very soft and blend to a smooth purée. Mix with potato or carrot for a milder flavour.
Cantaloupe
How to serve: Blend ripe flesh into a smooth purée.
Carrot
How to serve: Steam until completely tender, then blend to a smooth purée.
Cauliflower
How to serve: Steam until very soft, then blend to a creamy purée.
Celery
How to serve: Remove all stringy fibres, cook until completely soft, then blend to a smooth purée.
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: Grate finely and stir into warm foods to melt in.
Chicken
How to serve: Poach until cooked through, then blend with broth to a smooth purée.
Chicken Liver
How to serve: Cook until just no longer pink inside, blend into a smooth purée.
Chickpeas
How to serve: Blend cooked chickpeas with olive oil and a small amount of water.
Coconut
How to serve: Use full-fat coconut milk or cream mixed into purées. Avoid desiccated coconut entirely.
Cod
How to serve: Steam or bake until cooked through — mash and check carefully for bones.
Cottage Cheese
How to serve: Serve plain full-fat cottage cheese at room temperature.
Couscous
How to serve: Pour boiling water over couscous, cover and rest 5 min. Fluff and mash into soft food.
Cream Cheese
How to serve: Serve plain, no-salt cream cheese spread on soft foods.
Cream of Wheat
How to serve: Cook in water or breast milk until very smooth and thick. Cool before serving.
Cucumber
How to serve: Peel, deseed and offer as a long soft strip for gnawing at 6 months.
Dates
How to serve: Soak in warm water, remove pit, then blend to a smooth paste. Mix into porridge or fruit purées.
Duck
How to serve: Cook until very tender, blend leg meat with cooking juices into a smooth purée.
Edamame
How to serve: Steam shelled beans until tender, then mash or blend thoroughly.
Whole edamame beans can be a choking hazard. Always remove from pods and mash before serving.
Egg
How to serve: Scramble with a small amount of butter — no salt. Mash if needed.
Fennel
How to serve: Slice the bulb, roast or steam until very soft, then blend to a smooth purée.
Garlic
How to serve: Add one small crushed garlic clove to purées while cooking. It mellows beautifully when cooked.
Ginger
How to serve: Use a tiny pinch of ground ginger or a small amount of freshly grated ginger in purées. Start with very small amounts.
Goat Cheese
How to serve: Offer plain soft goat cheese as a spread or mixed into purées.
Grape
How to serve: Blend seedless grapes into a smooth purée, or mash very finely.
Greek Yogurt
How to serve: Offer plain full-fat Greek yogurt directly — no preparation needed.
Green Beans
How to serve: Steam until very tender, then blend with water until smooth.
Haddock
How to serve: Bake or steam thoroughly, check for all bones, then blend or mash with a little milk or cooking liquid to a smooth purée.
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: Steam until flaky and opaque, remove any bones, blend into a smooth purée.
Kale
How to serve: Steam until very soft, blend into a smooth purée — combine with sweeter veg like sweet potato.
Kefir
How to serve: Serve plain full-fat kefir at room temperature — stir gently before serving.
Kidney Beans
How to serve: Use canned (already cooked) and blend with a little liquid until smooth.
Kiwi
How to serve: Scoop flesh and blend into a smooth purée.
Lamb
How to serve: Cook mince thoroughly until no pink remains, then blend with cooking liquid to a smooth purée.
Leek
How to serve: Cook until very soft, blend into a smooth purée. Use the white and light green parts.
Lemon
How to serve: Add a few drops of fresh lemon juice to purées or porridge to brighten flavour. Start with very small amounts.
Lentils
How to serve: Simmer red lentils until very soft, then blend with water to a smooth purée.
Mackerel
How to serve: Bake or grill thoroughly, remove all skin and bones, then blend or mash finely with vegetables.
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: Blend or purée flesh until completely smooth.
Millet
How to serve: Simmer in water until soft, then blend into a smooth porridge.
Mozzarella
How to serve: Cut into very small pieces — never offer string-pull pieces to young babies.
String cheese and large mozzarella pieces can be a choking hazard. Cut into very small pieces.
Mung Beans
How to serve: Soak for 4 hours, boil until very soft, blend smooth.
Navy Beans
How to serve: Cook until very soft — navy beans take longer than other beans. Blend smooth.
Nectarine
How to serve: Steam and blend, or mash very ripe raw nectarine. Remove skin and stone.
Oats
How to serve: Cook in water or breast milk until very smooth.
Onion
How to serve: Cook diced onion in a little olive oil until very soft and sweet, then blend into purées.
Orange
How to serve: Blend peeled, pipped segments into a smooth purée or mix juice into other fruit purées.
Papaya
How to serve: Scoop ripe flesh and blend until completely smooth.
Parmesan
How to serve: Finely grate parmesan over purées and pasta to add flavour and calcium — it melts and blends easily.
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: Steam or roast until very soft, blend into a smooth purée.
Peach
How to serve: Peel, stone, and blend ripe peach to a smooth purée.
Peanut Butter
How to serve: Mix 1 tsp smooth peanut butter with 2–3 tsp water or breast milk until runny — never thick.
Whole peanuts are a severe choking hazard. Only smooth peanut butter thinned with water or breast milk is safe.
Pear
How to serve: Steam until very tender, blend until completely smooth.
Peas
How to serve: Boil briefly, then blend with a little liquid to a smooth purée.
Pineapple
How to serve: Blend very ripe pineapple into a smooth purée. Cooking reduces acidity.
Pinto Beans
How to serve: Cook until very soft, blend into a smooth purée.
Plum
How to serve: Steam and blend into a smooth purée, or use very ripe raw plum.
Polenta
How to serve: Simmer in water or broth, stirring constantly, until very smooth and thick.
Pomegranate
How to serve: Press arils through a sieve to extract juice and mix into purées or yogurt.
Pork
How to serve: Cook until very tender, blend with cooking liquid into a smooth purée.
Potato
How to serve: Boil or steam until very soft, then mash with a little whole milk or breast milk to a smooth lump-free purée.
Prunes
How to serve: Soak dried prunes in warm water for 30 minutes, remove pits, then blend to a smooth purée.
Pumpkin
How to serve: Roast or steam until very tender, then blend until smooth.
Quinoa
How to serve: Rinse well, then simmer until fully soft and blend if needed.
Raspberry
How to serve: Blend or mash into a smooth seedless purée — strain seeds out for young babies.
Rice Cakes
How to serve: Break into very small pieces — rice cake dissolves with saliva making it manageable.
Ricotta
How to serve: Offer plain ricotta directly or blend into purées to add creaminess.
Salmon
How to serve: Steam or bake until cooked through, blend with breast milk or formula.
Sardine
How to serve: Drain canned sardines and mash thoroughly, checking for any bones.
Semolina
How to serve: Stir semolina into simmering water or milk gradually to avoid lumps. Cook until smooth.
Soya
How to serve: Steam or boil until very soft, remove from the pods and skins, then blend into a smooth purée.
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: Soak overnight, boil until very soft, then blend into a smooth porridge.
Spinach
How to serve: Steam until wilted, then blend into a smooth purée.
Split Peas
How to serve: No soaking required — simmer until completely soft, blend until very smooth.
Steak
How to serve: Cook thoroughly until very tender, then blend with broth to a smooth purée. Steak is a firm cut, so slow-cooking or blending suits early weaning best.
Strawberry
How to serve: Steam until very soft, then blend to a smooth purée with no lumps.
Swede
How to serve: Peel, dice, and boil until very soft, then blend to a smooth purée — mix with carrot or potato.
Sweet Potato
How to serve: Steam and purée until very smooth — no lumps.
Teff
How to serve: Boil 1 part teff in 3 parts water for 15 min, stirring often. Blend until very smooth.
Tilapia
How to serve: Steam until flaky, remove any bones, blend into a smooth purée.
Tofu
How to serve: Steam silken tofu until warm, then blend into a smooth purée.
Tomato
How to serve: Cook tomatoes to reduce acidity, blend into a smooth purée. Strain seeds.
Trout
How to serve: Bake or steam thoroughly, remove all skin and bones, then blend or mash finely with a little cooking liquid.
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: Poach or roast until cooked through, blend with broth to a smooth purée.
Turnip
How to serve: Peel, steam until very soft, blend into a smooth purée.
Watermelon
How to serve: Blend seedless flesh into a smooth purée.
White Beans
How to serve: Cook until very soft, blend into a smooth creamy purée.
Whole Wheat Bread
How to serve: Remove crusts, cut into thin strips — soft fresh bread is easiest for babies to manage.
Whole Wheat Pasta
How to serve: Cook until very soft (past al dente), blend if needed for young babies.
Yogurt
How to serve: Serve plain full-fat yogurt at room temperature.
Zucchini
How to serve: Steam until tender, then blend until smooth.
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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.