This Blueberry Baby Trail Mix is a fun, simple, and nutritious snack designed for little hands and developing taste buds. Packed with blueberry flavor, gentle textures, and toddler-friendly ingredients, it’s perfect for snack time at home or on the go.
Why You’ll Love This Recipe
This trail mix is a baby- and toddler-approved snack that skips the sugar and additives often found in store-bought snacks. It’s quick to assemble, filled with healthy ingredients like whole grain cereal and freeze-dried fruit, and introduces your little one to a variety of flavors and textures in a safe, manageable way. Plus, it’s just as snackable for older kids and grown-ups, too!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Blueberry-flavored cereal (e.g., Blueberry Cheerios or similar)
- Freeze-dried blueberries
- Mixed berry yogurt melts
- Baby puffs (optional for added texture and nutrition)
- Mini rice cakes (optional, crushed into small pieces)
Directions
- Mix Ingredients:
- In a bowl, combine blueberry cereal, freeze-dried blueberries, yogurt melts, and any optional add-ins like puffs or crushed rice cakes.
- Portion & Store:
- Divide into small, toddler-sized containers or resealable snack bags for easy grab-and-go snacks.
- Store in an airtight container at room temperature.
Servings and Timing
- Servings: Approximately 6 toddler servings
- Prep Time: 5 minutes
- Total Time: 5 minutes
Variations
- Flavor Swaps: Try different yogurt melt flavors like strawberry or peach.
- Fruit Options: Substitute or add freeze-dried strawberries, bananas, or apples.
- Add Whole Grains: Include small whole grain crackers or multigrain cereal.
Storage/Reheating
- Storage: Store in an airtight container in a cool, dry place for up to 2 weeks.
- Avoid Moisture: Moisture can cause the freeze-dried fruit and yogurt melts to clump or spoil, so keep the mix dry.
FAQs
Is this trail mix safe for babies under 1 year old?
This mix is best for babies 9 months and older who can self-feed and manage a variety of textures. Always supervise your child while eating.
Can I use fresh blueberries instead?
Fresh blueberries have moisture that will affect shelf life and make the mix soggy—stick to freeze-dried for best results.
Are yogurt melts safe for babies?
Yes, yogurt melts are a common first snack food designed to dissolve easily in little mouths.
Can I make this mix nut-free?
This recipe doesn’t include any nuts, making it a great nut-free option for babies and toddlers.
What’s the best cereal to use?
Blueberry Cheerios are ideal, but any low-sugar, small cereal pieces that your baby enjoys will work.
How do I make this mix more filling?
Add baby-safe whole grain crackers or toddler granola bites for extra calories and fiber.
How long will this last in a snack container?
If stored properly, it will stay fresh for up to 2 weeks, but for best texture, enjoy within 7–10 days.
Can I freeze this trail mix?
It’s not recommended—freezing can affect the texture of yogurt melts and puffs.
Is this trail mix gluten-free?
It can be made gluten-free by choosing certified gluten-free cereal and puffs.
Can I pack this in a diaper bag?
Yes, it’s perfect for on-the-go. Just keep it sealed and away from heat to preserve freshness.
Conclusion
Blueberry Baby Trail Mix is an easy, wholesome snack your little one will love. It’s full of blueberry flavor, gentle textures, and nutrition—and it’s so tasty, you might sneak a handful for yourself. Whether you’re at home, running errands, or traveling, this snack is the perfect no-fuss option for busy parents and happy babies.
Print
Blueberry Baby Trail Mix
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Blackberry Lavender Cheesecakes are creamy, floral, and perfectly sweet, with a buttery graham cracker crust and a smooth cheesecake filling infused with subtle lavender. Topped with a vibrant blackberry sauce, they’re elegant, delicious, and ideal for spring gatherings, bridal showers, or anytime you want to impress with a little something special.
Ingredients
For the crust:
-
1 cup graham cracker crumbs
-
2 tablespoons sugar
-
4 tablespoons unsalted butter, melted
For the filling:
-
2 (8 oz) packages cream cheese, softened
-
1/2 cup sugar
-
2 large eggs
-
1/3 cup sour cream
-
1 teaspoon vanilla extract
-
1-2 teaspoons dried culinary lavender (steeped — see below)
For the blackberry topping:
-
1 1/2 cups fresh or frozen blackberries
-
2 tablespoons sugar
-
1 tablespoon lemon juice
-
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
-
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
-
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into each liner. Bake for 5 minutes, then let cool. -
Infuse the lavender:
Heat 2 tablespoons of milk or cream with the dried lavender until just simmering. Let steep for 5–10 minutes, then strain out the lavender buds and cool the liquid. -
Make the filling:
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and the strained lavender-infused cream. Beat until just combined — don’t overmix. -
Fill and bake:
Pour filling evenly over each crust, about 3/4 full. Bake for 18–22 minutes or until centers are set and slightly jiggly. Cool completely, then chill in the fridge for at least 2 hours. -
Make the blackberry topping:
In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries soften. Add cornstarch slurry and cook until thickened. Let cool. -
Top and serve:
Spoon blackberry topping over each cheesecake before serving. Garnish with extra blackberries or a lavender sprig if desired.
Notes
-
Don’t have dried lavender? You can skip it or use a drop of food-grade lavender extract for a similar touch.
-
Store in the fridge for up to 5 days — best served chilled.
-
Use a mini muffin tin for bite-sized versions, adjusting bake time to 10–12 minutes.