Who knew bread could be your secret weapon against picky eating? When toddlers turn up their noses at veggies, meat or anything green, bread often still gets a pass. That’s your golden ticket. The Dietary Reference Intake (DRI) recommends toddlers get around 14g of fibre/1000 kcal consumed a day, but many don’t come close. That’s where these clever bread recipes come in. 

In this round-up, we’re sharing toddler-friendly bread recipes that do more than just fill a lunchbox. They sneak in fibre, iron, protein and healthy fats in the most delicious, toddler-approved ways. Let’s bake the fuss away.

Make Healthy Eating Feel Easy (Even With a Picky Eater)

Healthy Parents, Healthy Kids by Dr Nick Fuller is packed with simple, science-backed tips and recipes to help you feed your toddler with confidence. Designed for real families and real struggles, this book takes the guesswork out of mealtimes and helps you build healthy habits—without the fuss.

Grab your copy of Healthy Parents, Healthy Kids today and take one step closer to stress-free meals.

7 Tasty Toddler-Friendly Bread Recipes

Bread isn’t just a carb-loaded filler. It can be a clever vehicle for nutrients, especially when you’re working with tiny humans who think two bites count as a full meal. Research shows that repeated exposure (for example, veggies) in familiar formats (like bread) can boost acceptance over time. Yes, even spinach. Try these seven healthy bread recipes that your toddlers will definitely love. 

Panzanella - Bread Salad

Got some stale bread lying around? Don’t toss it just yet! This no-waste, full-of-flavour Panzanella is a brilliant way to turn yesterday’s loaf into today’s lunch. It’s light, fresh, and easy to tweak for fussy eaters. Just go easy on the onions and load up on the beans for extra protein. Serve it as a side with grilled chicken or fish, or let it shine on its own. 

Bonus: toddlers love the soft, soaked bread chunks and pops of colour.

Type: Vegetarian, Nut Free

Serves 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

• ½ loaf of crusty bread (stale is fine), torn into pieces
• 2 punnets of cherry tomatoes, or 4 large tomatoes (at room temperature) roughly chopped
• ½ cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon baby capers
• 1x 400g tin butter beans or cannellini beans, drained and rinsed
• Handful basil leaves
• Handful parsley leaves
• ½ cup bocconcini, torn into small pieces
• Juice of one lemon
• Salt and pepper

Recipe

1. Preheat the oven to 180°C. Place torn pieces of bread onto a baking tray and toast in the oven for approximately 15 minutes until crisp and golden.

2. Meanwhile prepare the salad. Add the tomatoes to a salad bowl with the balsamic vinegar and olive oil. Mix the tomatoes and squish some of them so that their juice also mixes into the dressing. Allow to soak for 15 minutes or so whilst the bread is toasting in the oven. 

3. Once the bread is ready, remove from the oven and set aside. Add the capers, butter beans, basil, parsley and bocconcini into the tomato mixture and stir to combine. Add in the bread and stir everything together so that the bread soaks up the dressing.

4. Squeeze the lemon juice over the top of the salad and add a sprinkle of salt and pepper. Serve immediately. 

Banana Loaf 

This wholemeal seeded banana bread is perfect for busy mornings. And yes, toddlers love it too! Bake a loaf ahead of time, then stash slices in the fridge or freezer for an easy grab-and-go breakfast. It’s yummy, warm, cold or even toasted with a little butter. Packed with fibre and natural sweetness, it’s a great way to sneak some goodness into your little one’s day without the fuss.

Type: Vegetarian, Breakfast, Snacks

Makes 1 loaf

Prep Time: 10 minutes

Cooking Time: 35-40 minutes

Ingredients

• 3 large overripe bananas
• 2 tablespoons honey
• 1/3 cup olive oil
• 2 eggs
• 1 tablespoon tahini
• 2 tablespoons Greek yoghurt
• 1 cup wholemeal spelt flour
• 1 cup wholemeal flour
• 2 teaspoons baking powder
• ¼ cup rolled oats, plus extra to sprinkle
• 1 cup mixed seeds (pepitas, sesame seeds, sunflower seeds), plus extra to sprinkle
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Recipe

1. Preheat the oven to 200°C and line a loaf tin with baking paper. Peel and add the bananas to a medium bowl or measuring jug. Use a fork to mash them into a smooth consistency. Add in the honey, olive oil, eggs, tahini and Greek yoghurt, then use a whisk to combine. 

2. In a large mixing bowl combine the flours, baking powder, rolled oats, mixed seeds and spices. Make a well in the centre, then add in the banana liquid mixture. Stir well to combine, the mixture will be quite thick.  

3. Pour into prepared loaf tin and sprinkle the reserved mixed seeds and rolled oats over the top of the loaf. Place loaf into the oven and bake for 35-40 minutes until cooked all the way through and golden on top. Allow to cool slightly before slicing into thick slices, enjoy! 

Beautiful Banana Bread

Here’s a better-for-you twist on the classic banana bread, and it’s toddler-approved! Most of the sweetness comes from naturally overripe bananas, with just a touch of honey. The riper, the better. Slice it up and pop portions in the freezer for an easy snack that’s ready when you are. It’s perfect for lunchboxes, little hands, and grown-up cravings too.

Type: Vegetarian, Nut free, Snacks

Serves 10-12

Prep Time: 10 minutes

Cooking Time: 45-50 minutes

Ingredients

• 3 overripe bananas, plus ½ a banana for the top (optional)
• 1 egg
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup milk
• Sprinkle of salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 ½ cup wholemeal self-raising flour
• ¼ cup chopped walnuts (optional) 

Recipe

1. Preheat the oven to 190°C. Line a loaf tin with baking paper.

2. Peel the bananas and add to a large mixing bowl. Use a fork to mash until smooth. 

3. Add in the egg, olive oil, honey, milk, salt, cinnamon and nutmeg and stir to combine.

4. Add in the baking powder, wholemeal flour and walnuts (if using) and gently fold to combine the wet and dry ingredients. Make sure there are no lumps remaining.

5. Pour batter into prepared loaf tin and bake for 45-50 minutes, until golden on top and cooked through. You can test if the loaf is cooked by inserting a skewer into the middle of the loaf, if it comes out clean then the loaf is ready. Allow to cool for at least 15 minutes before slicing and serving. 

Wholegrain Spelt Loaf 

Spelt is an ancient wholegrain with a nutty flavour that makes this homemade loaf extra tasty, even the little ones might be into it. Bread does need a fair bit of rising time, so this one’s perfect for a slow weekend bake. Since it’s free from preservatives, it’s best eaten within a couple of days, but you can always freeze slices for easy toddler toasties or snack-time sandwiches later on. 

Type: Vegetarian, Snacks

Makes 1 large loaf

Prep Time: 20 minutes + 1 ½ hours rising time

Cooking Time: 30-35 minutes

Ingredients

• 2 teaspoons dry yeast
• 1 tablespoon honey
• 1 ½ cups lukewarm water (water should not be too hot as this will kill the yeast, use a finger to test that the water is just warm)
• 1 ½ cups wholemeal spelt flour
• 1 ½ cups wholemeal flour
• 2 tablespoons sunflower seeds, plus extra for the top
• 2 tablespoons rolled oats, plus extra for the top
• 1 tablespoon olive oil, plus extra for greasing
• 2 teaspoons milk

Recipe

1. Add the yeast, honey and warm water to a jug and whisk to combine. Set aside for 5-10 minutes until frothy.

2. To a large mixing bowl add the wholemeal flour, spelt flour, sunflower seeds, and oats. Mix together then create a well in the centre. Pour in the yeast mixture and the olive oil. Mix until combined, then turn out onto a lightly floured surface. Knead for about 5 minutes, sprinkling more flour as you go if the dough is too sticky. Spelt flour does not require as much kneading as white bread flour.

3. Roll dough into a ball and place into a lightly greased bowl. Cover with a tea towel and allow to rise in a warm place for 1 hour or until the dough has doubled. 

4. Line a loaf pan with baking paper. Once the dough has risen, use your fist to punch down the dough and knead again until smooth. Place into the loaf pan, then cover with a tea towel and place back into a warm place for 30 minutes to rise again. 

5. Preheat the oven to 180°C. Brush the top of the loaf with milk, and sprinkle over extra sunflower seeds and oats. Place loaf into the middle of your oven and bake for 30-35 minutes until slightly golden on top. The loaf should sound hollow when tapped. Cool slightly before removing from the loaf pan, then slice and enjoy!

Spinach Loaf

This hearty green loaf is packed with nourishing goodness and makes a fab swap for your usual bread. It’s tasty enough to snack on as is, but also makes a great base for grown-up toppings like avo, eggs and a sprinkle of chilli flakes. For the kids, try it toasted with a bit of butter or served with some homemade baked beans. It’s a fun way to sneak in extra veggies without fuss, nor complaints!

Type: Vegetarian, Kid Friendly, Baby Friendly, Snacks

Makes 1 loaf

Prep Time: 5 minutes

Cooking Time: 45 minutes 

Ingredients

• 120-150g baby spinach or silverbeet leaves
• 3 eggs
• ¼ cup olive oil
• 2/3 cup milk
• 2 cups wholemeal self-raising flour
• Pinch of cumin 
• Pinch of paprika
• ½ cup mozzarella cheese, grated

Recipe

1. Preheat the oven to 180°C. Line a loaf pan with baking paper. 

2. Add the baby spinach, eggs, olive oil and milk to a large blender.  

3. Pulse the blender until the ingredients are combined into a lumpy green mixture. Pour the green batter into a large mixing bowl. 

4. Gently mix in the flour, cumin, paprika and cheese. Try to mix until only just combined, as over-mixing will result in a tough textured loaf. 

5. Pour the green batter into the prepared loaf pan. 

6. Place into the oven and bake for 40-45 minutes. The loaf should be risen and should spring back to the touch. You can test that the loaf is cooked by inserting a skewer into the centre of the loaf. It should come out clean to indicate that the loaf is ready.  

7. Allow to cool completely before removing the loaf from the pan. Slice into thick slices, then serve and enjoy!

 Banana Bread Baked Oats 

Banana bread vibes in oat form? Yes, please! These baked oats are a warm, wholesome way to start the day, perfect with a cuppa for you, and just as tasty (and toddler-friendly) for little ones. Serve them warm with a dollop of Greek yoghurt and a drizzle of honey, or slice them up for an easy snack later on. Brekkie sorted. 

Type: Vegetarian, Kid Friendly, Snacks

Serves 4-6

Prep Time: 10 minutes

Cooking Time: 35-40 minutes 

Ingredients

• 2 large overripe bananas
• 2 tablespoons honey
• 1 cup milk
• 1 ½ cups rolled oats
• Sprinkle of cinnamon
• Sprinkle of nutmeg
• ½ teaspoon baking powder

Recipe

1. Preheat the oven to 190°C. Line a loaf tin or square baking dish with baking paper.

2. Reserve half of a banana for the top of the oats. Use a fork to mash the remaining 1 ½ bananas in a large bowl.  

3. Add in the honey, milk, rolled oats, cinnamon, nutmeg, and baking powder. Mix well to combine, then set aside to sit for 5-10 minutes. 

4. Pour the banana oat batter into the prepared loaf tin. Slice the reserved half a banana in half again lengthways, then arrange on top of the batter. Sprinkle it with a bit of extra cinnamon if desired.

5. Place into the oven for 30-35 minutes, until the oats are lightly browned on top and firm to the touch. 

6. Allow to cool slightly before cutting into squares. Enjoy!

Wholemeal Focaccia

There’s something so satisfying about baking your own bread, and this one’s worth the wait! You’ll need to start it a day ahead, but don’t worry, it’s mostly hands-off time. A good olive oil makes all the difference, so use the best you’ve got. It’s best enjoyed fresh on baking day, but any leftovers can be popped in an airtight container and toasted the next day. Soft, warm, and toddler-approved!

Type: Vegetarian, Lactose Free

Serves 20+ as a side

Prep Time: 1 hour plus up to 24hrs resting/rising time

Cooking Time: 45 minutes 

Ingredients

• 2 teaspoons honey 
• 2 ½ teaspoons (1 sachet) dry yeast
• 5 cups wholemeal bread flour 
• 2 teaspoons fine salt
• ½ cup good quality olive oil
• Fresh or dried rosemary leaves

Recipe

1. Add 3 cups of warm water to a bowl with the honey and stir to dissolve. Stir in the yeast and let it sit for 10 minutes to develop. The yeast mixture should look creamy and foamy. 

2. Add the wholemeal flour and salt into a large mixing bowl. Pour in the yeast mixture, and mix to combine into a thick dough. The flour will absorb the liquid and become thick and sticky. 

3. Prepare a large deep bowl by pouring in ¼ cup of the olive oil and coating the bottom and sides of the bowl.

4. Transfer the dough mixture to the bowl. Use your hand to stretch the edges of the dough out and then fold them back into the centre of the dough. This will coat the dough in the olive oil, incorporate air into the dough, and make the dough nice and smooth. 

5. Cover the large bowl containing the dough with cling film. Place it into the fridge to rise overnight, or for up to 24 hours. The dough will bubble and rise to approximately double its size. 

6. The next day when you are planning to bake your bread, remove it from the fridge and remove the cling film. Prepare a large rectangular baking dish by coating it with the remaining ¼ cup of olive oil.

7. Gently transfer the dough to the baking dish. Use your hands to stretch and fold the dough again until it is looking smooth. 

8. Leave the dough uncovered in a warm place for at least 2 hours, or until it has doubled in size. 

9. Preheat the oven to 220°C. 

10. Use all of your fingers to create dimples in the dough, as if you are giving it a massage with your fingertips. Gently stretch the dough as you poke your fingers in, to ensure it reaches all edges of the pan. Poke your fingers all the way through the dough to the bottom of the pan, and ensure the entirety of the dough is covered in dimples. You may also notice some air bubbles rising to the surface which is a good sign!

11. Sprinkle the dough with fresh or dried rosemary leaves. 

12. Place into the oven for 40-45 minutes to bake. The bread should be risen and golden brown. The top should feel crispy and should bounce back when pressed. 

13. Remove the bread from the oven and let it cool for at least 10-15 minutes. Remove from the pan and slice into pieces to serve. Enjoy!

Love these toddler-friendly bread ideas? Pair them with a fun yoghurt dip or spread! Check out these 5 toddler-friendly yoghurt recipes, perfect for topping, dipping, or serving on the side. Even fussy eaters will be into it.

Summing Up

Whether you're working with overripe bananas, sneaky veggies, or a forgotten loaf of stale bread, there’s a toddler-friendly recipe here to suit every mood (and every mini appetite). From quick weekday breakfasts to slow weekend bakes, homemade bread can be both nourishing and fun. So grab your apron, get the kids involved if you dare, and let the smell of freshly baked goodness fill the kitchen. Who knew bread could be this easy and this toddler-approved?

Need more inspo for toddler lunches? Turn that homemade bread into a meal! From mini sandwiches to toastie fingers, these 9 lunch ideas toddlers actually eat are the perfect way to keep things simple, tasty and fuss-free.

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Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.