Crispy little bites packed with broccoli, sharp cheddar, and just enough garlic to make your kitchen smell incredible, these Broccoli Tots are the kind of snack that disappears before they even have a chance to cool down. I first made them on a Tuesday afternoon when I was desperate to get some vegetables into my kids without a mealtime battle. Simple ingredients, one bowl, and 40 minutes later, we had a new family staple. They're baked, not fried, and every single tot comes in at just 39 calories, which means you can serve a whole pile of them without a second thought.
If you're a fan of easy, crowd-pleasing finger foods, you'll also love my Easy Alice Springs Chicken Recipe, Easy Simple Seafood Bisque, and Easy Chicken Potato Soup Recipe for those cozy nights when everyone's hungry and you need something fast.
Why You'll Love These Broccoli Tots
These cheesy vegetable Broccoli Tots are the kind of recipe that earns a permanent spot in your rotation. Here's why:
Baby-friendly too, just skip the salt and use mozzarella for a lower-sodium version.
They're genuinely kid-friendly finger foods, even for picky eaters who claim they don't like broccoli.
The whole batch comes together in 40 minutes with one bowl and basic ingredients.
They're naturally gluten-free when made with almond meal, making them a great healthy veggie snack for the whole family.
At just 39 calories per tot, they're a low-carb veggie bite that doesn't feel like a compromise.
They work as a lunchbox treat, an after-school snack, a party appetizer, or an easy side dish alongside dinner.
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Broccoli Tots Ingredients
Here's everything you'll need to make these homemade veggie Broccoli Tots :
See Recipe Card Below This Post For Ingredient Quantities
- Broccoli: Two medium heads of broccoli (about 550g / 19.5 oz) form the base of these baked broccoli bites. Both the florets and peeled stems get used, so nothing goes to waste.
- Eggs: Two eggs help bind everything together and give the tots their structure so they hold their shape during baking.
- Almond Meal or Flour: Three-quarters of a cup of almond meal keeps these gluten-free broccoli snacks light and slightly nutty. If you prefer, you can swap in panko breadcrumbs instead.
- Sharp Cheddar Cheese: Three-quarters of a packed cup of sharp cheddar brings bold, savory flavor and helps the tots hold together with that beautiful melty pull. Tasty, Colby, or a mix of Parmesan and cheddar all work great here.
- Garlic: Two minced cloves add a subtle, warm background flavor that makes every bite taste just a little more special.
- Salt: Half a teaspoon seasons the whole batch. If you're making these for a baby, just leave it out entirely.
HOW TO MAKE Broccoli Tots
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This keeps the tots from sticking and makes cleanup a breeze.
- Prep the broccoli: Cut the broccoli into medium florets. Peel the tough outer skin from the stems and cut them into 1 to 2 cm (½ to ¾ inch) pieces. Getting the stems tender is the key to a smooth, cohesive mixture.
- Steam the broccoli: Steam the stems first for 1 minute, then add the florets and steam for an additional 3 to 4 minutes until soft. Drain well and let the excess moisture escape. Watery broccoli means soggy tots, so don't skip the draining step.
- Chop and transfer: Chop the cooked broccoli into small pieces and transfer everything to a large mixing bowl. You want it broken down enough to mix easily but not completely pureed.
- Mix the mixture: Add the cheese, eggs, almond meal, and minced garlic to the bowl and mix well. Mash any larger broccoli pieces as you go. The mixture should feel slightly sticky and hold its shape when pressed together.
- Shape the tots: Scoop a heaped tablespoon of the mixture and shape it into a tot with your hands. Place each one on the prepared baking sheet, spacing them out a little. This recipe makes roughly 23 to 25 tots.
- Bake: Lightly spray the tops with oil if you'd like extra crispiness, then bake for 20 minutes until the edges are golden and the outside feels firm to the touch. They'll crisp up a bit more as they cool.
- Serve: Let the tots rest for a couple of minutes, then serve warm with your favorite dipping sauce.
Substitutions and Variations
These broccoli cheddar tots are wonderfully flexible:
Egg-free: For broccoli tots with no egg, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).
Almond meal swap: Replace the almond meal with 60g (1 cup) of panko breadcrumbs for a slightly crunchier exterior.
Cheese options: Any good melting cheese works. Try Colby, Tasty, Parmesan, mozzarella, or a combination. Sharp cheddar gives the strongest flavor.
Baby-friendly version: Skip the salt entirely and use mozzarella or another low-sodium cheese. These make excellent baby led weaning finger foods.
Add-ins: Finely grated carrot, a little sweet potato, or finely chopped onion can all be mixed in without changing the basic structure.
EQUIPMENT FOR Broccoli Tots
You don't need anything fancy for this recipe:
Spoon or cookie scoop (makes shaping so much faster)
Baking sheet
Parchment paper
Large mixing bowl
Steamer or pot for boiling
Storage and Reheating
Refrigerator: Store cooled tots in an airtight container in the fridge for up to 4 days.
How to reheat broccoli tots: The oven is your best friend here. Spread them on a baking sheet and heat at 375°F for 8 to 10 minutes until they're hot and crispy again. A toaster oven works just as well. The microwave will heat them through but soften the exterior, so use it only if you're in a hurry.
Can I freeze broccoli tots? Yes! Once fully cooled, place them on a baking sheet in a single layer and freeze until solid (about 1 to 2 hours), then transfer to a freezer bag. They keep for up to 3 months.
How to defrost broccoli tots: You can bake them straight from frozen at 375°F for 15 to 18 minutes, or thaw them overnight in the fridge and reheat as normal. No need to thaw before baking if you're in a hurry.
Expert Tips
A few things that make a real difference with this recipe:
Let them cool slightly before serving. They firm up as they rest and taste even better after a minute or two off the tray.
Drain the broccoli well. Extra moisture is the biggest enemy of a crispy tot. After steaming, press the broccoli gently with a clean kitchen towel or paper towel if needed.
Don't skip the chop. You want small pieces, not a puree. Some texture in the mixture gives the finished tots a better bite.
Use a cookie scoop. It makes shaping faster and keeps all the tots the same size so they bake evenly.
Give them space on the pan. Crowded tots steam instead of crisping. Leave a little room between each one.
A light oil spray makes a difference. It's optional, but a quick spritz before baking gives you a noticeably crispier, more golden exterior.
FAQ
How to reheat broccoli tots?
The best way is to spread them on a baking sheet and bake at 375°F for 8 to 10 minutes. This brings back the crispy exterior. A toaster oven works great too. The microwave is quick but makes them softer, so use it as a last resort.
Can I freeze broccoli tots?
Absolutely. Flash-freeze them in a single layer first, then pack into a freezer bag. They'll last up to 3 months. Bake straight from frozen at 375°F for 15 to 18 minutes.
How to defrost broccoli tots?
You can bake them directly from frozen without thawing. If you prefer to thaw first, move them to the fridge the night before and reheat in the oven until hot and crispy.
Can I give my 6 month old a piece of broccoli?
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Broccoli Tots:
Golden Broccoli Bites
Ingredients
Method
- Preheat the oven to 375°F / 190°C and prepare a baking sheet by lining it with parchment.
- Trim the broccoli into florets and slice stems into 1-2 cm pieces after removing tough outer layer.
- Steam the stems for 1 minute, then add the florets and steam for an additional 3-4 minutes until tender. Drain thoroughly.
- Chop the steamed broccoli roughly and place it in a large mixing bowl.
- Combine the cheese, eggs, almond flour, and garlic into the bowl with the broccoli. Mash any large pieces as you mix until uniform.
- Scoop heaping tablespoons of the mixture and shape into small tot-sized pieces. Arrange them on the prepared baking sheet.
- Optionally, lightly spray the tops with cooking oil, then bake for 20 minutes or until golden brown.
- Serve warm with your favorite dipping sauce.
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